Rice Sushi with Smoked Salmon Avocado
Delight in the fresh, creamy flavors of smoked salmon and avocado paired with perfectly seasoned sushi rice, creating an easy and elegant Japanese-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 200g smoked salmon slices
- 1 ripe avocado, sliced
- 4 sheets nori (seaweed)
- Soy sauce, for serving
- Wasabi and pickled ginger (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Let cool.
- Transfer cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
- Place a nori sheet on a bamboo rolling mat and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange smoked salmon and avocado slices along the bottom edge of the rice.
- Roll the sushi tightly using the bamboo mat, applying gentle pressure to form a firm roll.
- Slice the roll into 6-8 pieces using a sharp, wet knife.
- Serve with soy sauce, and optionally with wasabi and pickled ginger.
Notes
For extra crunch, add thin cucumber or carrot strips inside the roll. Serve immediately for best texture.