Salmon Avocado Rolls are the 4th most popular sushi in Australia as per my post. As the name suggests, the fillings in my Salmon Avocado Rolls are raw salmon and sliced avocado.
- 240g/8.5oz sushi rice (note 1)
- 1 sheet yaki nori (roasted seaweed sheet), halved
- 100g sashimi salmon strips (2-3 strips of 1cm x 1cm/⅜” x ⅜” wide, 40cm/15¾” long in total)
- 4 thin avocado wedges about 10cm/4” long each (note 2)
- A sushi rolling mat (bamboo mat, note 3)
- A cup of water mixed with 1 tablespoon of vinegar
- A sharp knife
- A wet kitchen towel to wipe the knife
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Place a piece of yaki nori on your end of the sushi rolling mat, shiny side of the nori sheet down.
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Wet your hands with the vinegar water in the bowl, take ½ of the sushi rice and make an oval ball.
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Place the rice in the centre of the yaki nori sheet and spread the rice in all directions, covering the entire yaki nori, except 1cm/⅜” of the end of the seaweed sheet away from you (this will overlap with the other end when rolled). Ensure that the rice evenly covers the yaki nori sheet, and do not press the rice down too hard.
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Place a strip of salmon in the centre of the rice. If your salmon strips are not as long as the width of the seaweed sheet, connect the short strips so that salmon reaches to both ends.
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Place 2 (or 3 if the slice is short) avocado slices along the salmon. You may break the avocado slice to straighten it.
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Using the thumb and index finger of both hands, hold the end of the mat and lift it up.
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Keeping the thumbs on the mat, place your fingers on the fillings firmly. While placing these fingers on the fillings, roll the bamboo mat away from you.
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When the edge of the rolling mat is at the top, let go of your fingers on the filling and keep rolling slowly until the edge of the rolling mat reaches the other end of the rice.
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By now, the mat should be completely covering the sushi roll. Don't roll the end of the mat into the rice!
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Press the rolling mat around the sushi roll gently but firmly.
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To completely roll the rest of the rice, hold the roll by placing one hand over the mat, then pull the end of the mat with the other hand a few centimetres away from you so that the sushi inside the mat rolls a further 90 degrees or so, overlapping with the end of the yaki nori sheet that does not have rice on it.
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Using both hands, gently but firmly press the mat over the sushi, then unroll the mat.
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Place the sushi roll on a cutting board with the overlapping seam line down.
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Wipe a sharp kitchen knife with a wet towel to give moisture to the knife. This will prevent the knife from sticking to the rice, resulting in a clean cut.
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Cut the roll in half, then cut each half-length roll in half, then cut each piece in half again. You should have 8 small pieces. After each cut, wipe the knife with the wet towel.
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Transfer the Salmon Avocado Rolls to a serving plate. Serve with soy sauce and wasabi paste (optional).
1. Please refer to Temakizushi (Hand Rolled Sushi) for how to make sushi rice.
2. I used a medium-size avocado. If your avocado is small, you may need 3 slices per roll to make about 20cm/8" when connected. This means 6 slices in total.
3. Unlike other sushi rolls recipes in the Sushi Rolls Recipe Series, you don’t need to wrap the sushi rolling mat in cling wrap for today’s sushi roll because it is not uramaki sushi roll.