Smoked salmon & avocado sushi

Smoked salmon & avocado sushi

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(10 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Makes 32
Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés

Nutrition and extra info

Nutrition: per sushi

  • kcal49
  • fat2g
  • saturates0g
  • carbs7g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.24g
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Ingredients

  • 300g sushi rice
  • 2 tbsp rice or white wine vinegar
  • 1 tsp caster sugar
  • 1 large avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 sheets nori seaweed
  • 4 large slices smoked salmon
  • 1 bunch chives
  • sweet soy sauce (kecap manis), to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.

  2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.

  3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.

  4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.

  5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

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Comments, questions and tips

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kanjitoronto
20th Dec, 2013
Very simple yet fun instruction. This is an instruction that will really help others who are afraid to try making their own sushi. If you want to know more about sushi, you may visit http://www.kanjitoronto.com
wildeaboutoscar
3rd Jul, 2013
Great for making in Food Tech lessons, easy and unusual!
squeefy
5th Jan, 2013
4.05
Very easy to make, a lovely lunch snack.
08rogersr
5th Dec, 2012
2.05
Not that good when i made it i am going to try again next year maybe
quincepip
25th Sep, 2012
5.05
Very quick and easy, worked out well.
Mexiflor's picture
Mexiflor
8th Sep, 2012
This was a first attempt - they weren't too pretty but tasted great. I had to adapt, I live abroad and have to make do with what I can find. I didn't add the caster sugar as didn't have any and also used philly cheese with avocado and skipped the salmon this time for a first attempt. From the esthetic point of view mine resembled swiss rolls not maki rolls, for a first timer - great result!
darrenbell284
17th Jun, 2012
5.05
Absolutely delicious, loved how easy this was. Given me the confidence to try out a variety of flavour combinations. I will buy a small bamboo mat next time as they make it easier to tighten the roll, and I'd recommend keeping a small bowl of water next to the rice, so you can remove sticky rice from your fingers.
kim254
14th Jun, 2012
Smoked salmon? Isn't sushi supposed to be made with raw fish?
HeartofHatred
5th Jun, 2017
Smoked salmon is raw fish, its raw salmon flavoured with smoke.
cizzim's picture
cizzim
16th Jul, 2014
I assumed the recipe calls for cold smoked salmon, which is still raw fish.

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