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Smoked Salmon and Avocado Sushi Rolls

Print Recipe
Course Main Course
Servings 6 rolls

Ingredients
  

Sushi Rice

  • 2 cups sushi rice
  • 2.5 cups water
  • ½ cup rice vinegar
  • 2 tbsp white sugar
  • 1 tsp sea salt
  • sesame seeds, optional
  • 6-8 nori (seaweed) sheets
  • 1 sushi rolling mat, can use parchment paper instead
  • plastic wrap to cover sushi mat

Additional fillings

  • 1 avocado
  • 1 cucumber,
  • 8 oz smoked salmon

Instructions
 

Sushi Rice

  • Rinse rice well in cold water.
  • Put rice and water in a saucepan and bring to a boil, then down to a simmer for about 15 minutes, or until rice is cooked and water is absorbed.
  • Simmer vinegar, sugar, and salt in a separate saucepan until sugar and salt dissolves.
  • Once rice is cooked, pour vinegar mixture over rice and mix until evenly combined.
  • Let rice cool to room temperature, before making rolls

Prepare the cucumber

  • Peel skin off cucumber and cut in half lengthwise.
  • With a spoon, remove cucumber seeds.
  • Cut cucumber in half width wise then cut into julienne slices.

Prepare the avocado

  • Cut in have, and remove seed.
  • Spoon out avocado onto a cutting board cut side down and cut into thin slices.

To form rolls...

  • If using sushi mat, cover completely with plastic wrap.
  • Prepare a small bowl of warm water.
  • Lay seaweed sheet on mat, dip hands in water and start spreading about 2-3 spoonfuls of rice onto sheet. Wet hands as needed to prevent rice from sticking. Cover all but 1 inch strip from the bottom. Sprinkle with sesame seeds if using.
  • Flip over seaweed and layer with fillings and roll up tightly using mat.
  • Slice with a sharp knife into 8 pieces. Dip knife in water to help prevent sticking.
  • Once all sliced, cover roll with mat and squeeze tightly to reform into even pieces.