Impressive Homemade Sushi Recipe: Hand-Rolled Salmon Avocado and Cucumber Sushi
Sushi is one of those meals that we never thought we could make at home. It seems complicated and as though it requires a certain finesse that you could only acquire after years and years of apprenticeship and practice. Or maybe that’s just us! While it does take a certain amount of care and attention, these sushi rolls are totally do-able at home, taste delicious (especially since you made them yourself) and you should absolutely try them!
Salmon and Avocado Sushi Roll
- 2 cups sushi rice (koshihikari), rinsed and drained
- 2 cups water (plus water for rinsing)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2-1 tablespoon salt
- 8 oz smoked salmon, finely sliced
- 1 avocado, finely sliced
- 1/2-1 cucumber, quartered and finely sliced
- 6 nori sheets
- soy sauce, to taste
- ginger, to taste, garnish
- wasabi, to taste, garnish
- In a large bowl, cover and rinse rice with cool water. Swirl rice around, drain water, then repeat until the water is clear.
- In a medium saucepan, place equal parts rice and water over high heat. Leave uncovered and bring to boil. Once boiling, turn heat to the lowest heat setting and cover for 15 minutes.
- Remove from heat, but leave covered for another 10 minutes.
- In a small bowl, combine rice vinegar, sugar and salt, and set aside.
- Transfer rice to a large glass bowl and pour in the vinegar mixture.
- Using a wooden spoon or rice paddle, gently slowly fold in the vinegar so that every grain of rice is covered. Be careful to not get the rice too wet.
- Allow rice to cool fully before assembling sushi.
- On a sushi mat with the slats aligned horizontally, take a piece of nori and place it shiny side down, about 2 cm away from the edge nearest you.
- Wet your hands and gently spread about 3/4 cup of rice over seaweed, being careful to leave a 1-inch border around all sides.
- Line two pieces of finely sliced salmon end-to-end on the rice. Then add cucumber and avocado. (One on top of the other.)
- Holding the filling in place, carefully roll the mat over itself, away from you, making sure the nori folds over and seals itself. (Make sure you don’t accidentally catch the sushi mat in the sushi as you roll.)
- Continue with the rest of the nori sheets and filling. Cut rolls into 1-inch thick pieces and serve with your preference of soy sauce, ginger and wasabi.
Recipe adapted from Taste