Ingredients
Scale
- 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
- 4 sheet nori (seaweed)
- 1/2 cup sushi-grade salmon, thinly sliced
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
- 2 tbsp cream cheese (optional)
- 1 tbsp sesame seeds (optional)
- Furikake or spicy mayo (for topping)
- Soy sauce, pickled ginger, wasabi (for serving)
Instructions
- Place a bamboo sushi mat on a clean surface. Lay one sheet of nori shiny side down.
- Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
- Arrange fillings horizontally across the center: salmon, avocado, cucumber, and cream cheese if using.
- Lift the edge of the mat closest to you and roll it tightly over the filling, tucking in as you go.
- Seal the roll with a dab of water on the nori edge. Repeat for remaining sheets.
- Cut each roll into 6 pieces with a wet, sharp knife. Serve with soy sauce, ginger, and wasabi.
Notes
- Keep the sushi rice covered with a damp towel to prevent drying.
- Use sharp, wet knives for clean cuts—don’t saw, just press gently.
- For vegetarian rolls, swap salmon for mango, bell pepper, or baked tofu.
- For easier handling, chill rice for 10 minutes before spreading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Hand-rolled
- Cuisine: Japanese
- Diet: Contains seafood and gluten (soy sauce); can be made vegetarian or vegan with swaps
Nutrition
- Serving Size: 6 pieces
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 12mg
