Salmon Avocado Sushi with Soy Sauce

Create Perfect Triangle-Shaped Onigiri Rice Balls and Sushi with these Rice Molds

Suggested Cookware
Create Perfect Triangle-Shaped Onigiri Rice Balls and Sushi with these Rice Molds

Salmon Avocado Sushi with Soy Sauce Recipe

This Salmon Avocado Sushi with Soy Sauce is a delicious and healthy home-cooked meal. Sushi rice is wrapped around fresh salmon and ripe avocado and seasoned with a sweet and tangy vinegar mixture. For an authentic Japanese dining experience, serve with soy sauce, wasabi, and pickled ginger.

Ingredients

2 tablespoons sugar
2 cups water
1 avocado, ripe
4 ounces of sushi-grade salmon
1/4 cup soy sauce
2 cups sushi rice
For serving, wasabi and pickled ginger
4 nori seaweed sheets
1 teaspoon salt
1/4 cup rice vinegar

Time Needed

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Instructions

Rinse the sushi rice with cold water until it is clear.
Drain the rice and combine it with 2 cups of water in a pot.
Bring to a boil over high heat, then reduce to a low heat and cover tightly with a lid.
Cook for 15 minutes, then remove from heat and set aside for 10 minutes to cool.
Warm the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve.
Remove from the heat and set aside to cool.
Add the vinegar mixture to the cooked rice in a large mixing bowl.
Fold the vinegar mixture into the rice gently with a wooden spoon or spatula, being careful not to smash the grains.
Allow the rice to come to room temperature.
Slice the avocado and salmon into thin strips.
Arrange a sheet of nori on a sushi mat, shiny side down.
Wet your hands and evenly spread 1/2 cup rice over the nori, leaving a 1-inch border at the top edge.
In the center of the rice, place a strip of salmon and a few slices of avocado.
Roll the nori tightly, pressing gently as you go, on the sushi mat.
Rep with the rest of the ingredients.
With a sharp knife, cut each sushi roll into 6-8 pieces, wiping the blade with a damp cloth between cuts.
Sushi should be served with soy sauce, wasabi, and pickled ginger.