Salmon and Avocado Sushi Rolls
Homemade sushi rolls filled with omega-3 rich salmon, creamy avocado, and crunchy cucumber. Serve these rolls with low-sodium soy sauce for a nutritious, gym-friendly meal.
Prep time: 30 minutesCook time: 15 minutesServes: 4
Ingredients
1 cup sushi rice
2 cups water
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
1/2 lb fresh salmon, sliced into strips
1 ripe avocado, sliced
1/2 cucumber, julienned
4 sheets nori (seaweed)
Low-sodium soy sauce, for serving
Instructions
1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of water in a pot and bring to a boil.
3. Lower the heat to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
5. Spread the cooked rice into a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool.
6. Place a nori sheet on a bamboo sushi mat, shiny side down.
7. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
8. Arrange salmon, avocado, and cucumber strips along the bottom edge of the rice.
9. Lift the edge of the mat closest to you and begin rolling the sushi tightly. Seal the edge with a little water.
10. Slice the roll into 6-8 pieces using a sharp knife and serve with low-sodium soy sauce.
Storage
Store in an airtight container in the refrigerator for up to 24 hours.
Reheating
Reheat by allowing to come to room temperature; avoid microwaving to maintain texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
