Fresh Salmon Sushi Rolls

Sushi rolls are a crowd favourite! Especially when they’re filled with good quality seafood and fresh vegetables. Our recipe feeds roughly 2 people, and you’ll need a sushi mat. Adjust ingredient portions accordingly – and feel free to personalise your sushi rolls with additional ingredients!

Print Recipe

Fresh Salmon Sushi Rolls

Course

Main Dish

Cuisine

Japanese

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 4 sheets nori
• 1 cup sushi rice rinsed
• 1 tablespoon seasoned rice vinegar
• 1/2 cucumber cut into thin strips
• 110 g fresh sushi-grade red salmon
• 1 medium carrot grated
• 1/2 avocado cut into thin strips
• 1 tablespoon soy sauce

Course Main Dish Cuisine Japanese Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 4 sheets nori 1 cup sushi rice rinsed 1 tablespoon seasoned rice vinegar 1/2 cucumber cut into thin strips 110 g fresh sushi-grade red salmon 1 medium carrot grated 1/2 avocado cut into thin strips 1 tablespoon soy sauce

Instructions

1. In a saucepan on high heat, place sushi rice into 1 ½ cups of water. Cover the saucepan and bring it to a boil before reducing the heat to low and cooking until rice is soft and has absorbed the water. Remove from heat.
2. Combine cooked rice with vinegar in a bowl and stir to prevent rice from becoming clumpy.
3. Place 1 nori sheet on a sushi mat with the shiny-side facing down. Spread a quarter of the rice mixture over the nori sheet and make sure you leave a border that’s roughly 3cm wide along the edges.
4. Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot.
5. Using the sushi mat, roll up the filling and repeat with remaining ingredients.
6. Slice each roll into bite-sized pieces. Serve with soy sauce.