Smoked salmon and avocado sushi



 Smoked salmon and avocado sushi

This fusion-style sushi roll combines the silky richness of avocado with the deep umami of smoked salmon. Unlike raw-salmon rolls, this version uses cured/smoked fish, making it both flavorful and beginner-friendly.

⭐ Ingredients (Makes 4 Rolls / 24–32 Pieces)

For the Sushi Rice

For the Filling

  • 8 oz (225 g) smoked salmon slices

  • 1–2 ripe avocados, sliced lengthwise

  • 1 small cucumber, julienned (remove seeds for crispness)

  • 2–3 tbsp Japanese mayonnaise (optional but adds creaminess)

  • 1 tsp lemon juice (prevents avocado browning)

For Rolling

  • 4 sheets toasted nori (seaweed)

  • Sesame seeds (black or white)

  • Bamboo sushi mat

  • Bowl of vinegar-water for dipping hands

For Serving

🍚 STEP 1 — Prepare Perfect Sushi Rice

  1. Rinse rice 3–5 times until the water is nearly clear.

  2. Cook rice in rice cooker or stovetop with measured water.

  3. Mix vinegar, sugar, and salt until dissolved.

  4. Spread hot rice in a wide bowl and pour the seasoning evenly over it.

  5. Fold gently and fan to cool, until rice becomes glossy and slightly sticky.

High-Value Tip:
Sushi rice should be warm—not hot, not cold—for ideal texture and shaping.

🍣 STEP 2 — Prep the Smoked Salmon and Vegetables

Smoked Salmon:

  • Separate slices carefully to avoid tearing.

  • Cut into long strips for easy rolling.

Avocado:

  • Slice just before use.

  • Toss slices lightly with lemon juice to keep them vibrant.

Cucumber:

  • Core, then julienne into crisp strips.

🌯 STEP 3 — Assemble the Smoked Salmon & Avocado Rolls

Classic Maki Roll (Nori Outside)

  1. Place nori shiny-side down on the sushi mat.

  2. Wet your fingers and spread a thin, even layer of rice across the sheet, leaving a 1-inch border at the top.

  3. Arrange smoked salmon, avocado slices, and cucumber horizontally across the center.

  4. Add a thin line of Japanese mayo if desired.

  5. Roll tightly from the bottom upward, using the mat to compress gently.

  6. Moisten the top border to seal the roll.

Inside-Out Roll (Uramaki, Rice Outside)

  1. Spread rice over the nori, then sprinkle sesame seeds.

  2. Flip the sheet so rice faces downward.

  3. Add smoked salmon, avocado, and cucumber to the center.

  4. Roll tightly, using the mat wrapped in plastic wrap to avoid sticking.

High-Value Technique:
Use slightly less rice for tighter, cleaner rolls with beautifully defined cross-sections.

🔪 STEP 4 — Cutting the Sushi

  • Dip a sharp knife in warm water before each cut.

  • Slice the roll in half, then into 6–8 equal pieces.

  • Clean the blade between cuts for perfect, professional edges.

🍱 STEP 5 — Plate and Serve Like a Chef

  • Arrange rolls on a slate or white platter for contrast.

  • Add a sprinkle of sesame seeds or microgreens.

  • Serve with soy sauce, ginger, and wasabi.

  • Optional: Drizzle thin lines of spicy mayo for a modern touch.

💡 HIGH-VALUE CHEF TIPS & VARIATIONS

Flavor Enhancements

  • Add thin strips of cream cheese for a smoked-salmon–bagel vibe.

  • Brush the roll with a tiny bit of ponzu before cutting for brightness.

  • Add thinly sliced red onion for Scandinavian-style flavor.

Premium Variants

  • Use cold-smoked salmon for silkier texture; use hot-smoked salmon for richer, flakier bites.

  • Add tobiko or masago for color and crunch.

Healthy Version

  • Substitute brown sushi rice.

  • Add fresh greens like spinach or micro shiso.

Presentation Ideas

  • Top rolls with extra smoked salmon “roses.”

  • Add a drizzle of yuzu aioli.

  • Serve with a side cucumber salad for freshness.

OTHER RECIPES



Ingredients
 
  • 250g of sushi rice
  • 2 tbsp of rice vinegar
  • 1 tsp caster sugar
  • 4 sheets of nori seaweed, square
  • 1/4 cucumber, sliced into thin strips
  • 1 handful of coriander leaves
  • 1/2 avocado, small and ripe, thinly sliced
  • 4 tbsp of mascarpone
  • 200g of smoked salmon
TO SERVE
  • 2 tsp wasabi paste
  • 3 tbsp of soy sauce

Method
 
1 Place the rice in large bowl. Cover with cold water and wash the rice, swishing it with your hands until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 4–5 changes of water
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2 Once the water is almost clear, drain and add 285ml water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling, turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand. Leave the lid on for another 10 minutes before removing the lid

3 While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out into a large bowl. Cool for a moment before stirring through the sushi vinegar

4 Start with your bamboo mat. Lay a square of cling film on top of the mat and place a sheet of nori on top of the cling film. With dampened fingers press roughly 1/4 of the rice over two thirds of the nori leaving about 2cm strip uncovered. Turn over so the nori sheet is rice-side down

5 Spread a little mascarpone in a line at the base of the nori at the end that isn't covered in rice on the other side. Top with a line of avocado, cucumber and coriander
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6 Dampen the nori that isn’t covered in rice and roll over the filling, then roll further to form a tube, pressing together well using the bamboo mat
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7 Sit the sushi roll on your counter and spread the surface with a little mascarpone (to ensure the smoked salmon will attach). Lay over the salmon and gently flatten to the side of the sticky rice with your hands
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8 Cut into roughly 2cm rounds using a very sharp knife. Sprinkle with nigella seeds and serve, alongside a little soy and wasabi. Cool. Enjoy the  Smoked salmon and avocado sushi recipes !!!

 Smoked salmon and avocado sushi Video :







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