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Sushi roll with salmon and avocado
30 ServingsPTM60 min

Sushi roll with salmon and avocado

Sushi roll with salmon and avocado, served with soy sauce and pickled ginger.



  1. Rinse the rice in a sieve under cold running water until the water almost no longer turns white.
  2. Let the rice stand for 10 minutes in a pan with a thick bottom. Add the water and bring to the boil.
  3. Boil the rice with lid on the pan for 2 min. On high, 5 min. On medium and 12 min. On low heat.
  4. Turn off the heat, take the lid off the pan and cover the pan with a clean tea towel, put the lid back on the pan and let stand for 15 minutes.
  5. Heat the vinegar, the salt and the sugar and stir until the sugar and salt have dissolved. Allow to cool.
  6. Spoon the rice into a low dish (no metal!). Sprinkle the dressing over it.
  7. Shovel and fan cool with a fan or newspaper. Allow to cool to room temperature.
  8. Cut the salmon lengthwise into strips of 1 cm wide with a sharp knife.
  9. Cut the avocado half in half. Remove the kernel and skin and cut the flesh lengthwise into strips of 1 cm wide.
  10. Wrap the mat in cling film. Place the nori sheet on top and spread a layer of 1 cm thick rice with moist hands, leaving 2 cm at the top.
  11. At 4 cm from the bottom, lay the wasabi over the entire width, some salmon and avocado bars. Roll up with the bamboo mat from bottom to top.
  12. Dip a sharp knife into hot water and cut the roll into 6 equal pieces. Make 4 more roles.
  13. Serve with soy sauce, wasabi and pickled ginger. Bon appétit! .


Sodium4% DV95mg
Fat3% DV2g
Protein6% DV3g
Carbs6% DV18g
Fiber28% DV7g

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