:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CHOt_R5_2osKTRTw6F8P/8b4ba628fda3b8fba36e17c7f1c848.png "Easy Homemade Fresh Salmon Avocado Sushi Roll")
Easy Homemade Fresh Salmon Avocado Sushi Roll
Indulge your taste buds in this delicious and succulent Salmon Sushi Roll recipe. The integration of sushi rice, ripe avocado, and salmon makes this light and healthy meal an all-time favorite. Perfect for lunch or dinner. Even if you're a beginner, this straightforward step-by-step guide will help you master sushi-making!
Ingredients
- 300 gms of sushi rice
- 35 ml of rice vinegar
- 4 letters of nori (seaweed paper)
- 200 gms of fresh salmon fillets
- 1 ripe avocado
- Soy Sauce, for serving
- Pickled Ginger, for serving
- Wasabi, for serving
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Directions
Rinse the sushi rice under running water until the water runs clear. Place it in a pot with 390 ml of water and bring it to a simmer. Let it cook for about 20 minutes until the water is absorbed, then let it rest for an additional 10 minutes.
Transfer the cooked rice into a large bowl, add the rice vinegar and gently mix it, making sure that all rice grains are coated. Allow the rice to cool.
Meanwhile, slice the salmon and avocado into thin strips.
Place a nori sheet on a bamboo sushi mat. Wet your hands and evenly spread out the rice over the nori, leaving about 1 inch free at the top.
Lay the salmon and avocado slices in the middle of the rice.
Gently roll up the sushi using the mat, applying some pressure to make sure it is tight.
Slice your sushi roll into bite-size pieces with a sharp, wet knife.
Serve it with soy sauce, pickled ginger, and wasabi on the side.
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TammersEasy Homemade Fresh Salmon Avocado Sushi Roll
Indulge your taste buds in this delicious and succulent Salmon Sushi Roll recipe. The integration of sushi rice, ripe avocado, and salmon makes this light and healthy meal an all-time favorite. Perfect for lunch or dinner. Even if you're a beginner, this straightforward step-by-step guide will help you master sushi-making!
Rinse the sushi rice under running water until the water runs clear. Place it in a pot with 390 ml of water and bring it to a simmer. Let it cook for about 20 minutes until the water is absorbed, then let it rest for an additional 10 minutes.
Transfer the cooked rice into a large bowl, add the rice vinegar and gently mix it, making sure that all rice grains are coated. Allow the rice to cool.
Meanwhile, slice the salmon and avocado into thin strips.
Place a nori sheet on a bamboo sushi mat. Wet your hands and evenly spread out the rice over the nori, leaving about 1 inch free at the top.
Lay the salmon and avocado slices in the middle of the rice.
Gently roll up the sushi using the mat, applying some pressure to make sure it is tight.
Slice your sushi roll into bite-size pieces with a sharp, wet knife.
Serve it with soy sauce, pickled ginger, and wasabi on the side.
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