Salmon Avocado Roll

Prep Time 20

Cook Time 30

Servings

Calories 853kcal

Equipment

Bamboo sushi mat wrapped in plastic wrap (recommended) can use a kitchen towel instead

Ingredients

Sushi

3/4 cup Sushi rice
8 oz Salmon skinless
2 TBSP Rice wine vinegar use as needed
2 Nori seaweed sheets
1/2 - 1 Avocado sliced thin (may not fit it all, use what you need)
4 tsp Wasabi paste
1/3 cup Reduced-sodium soy sauce

Miso Soup

1/2 TBSP Miso paste
2 cups Chicken broth
1/2 cup Scallions chopped
1/4 cup Tofu diced into small cubes (optional)
Salt to taste

Beer

24 oz Light beer cold (sub Sake if desired)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.
Prepare the rice according to the directions on the package. Once cooked, set rice aside in a mixing bowl and season with salt and rice wine vinegar to taste. Allow rice to cool to room temperature.
Season the salmon with salt and pepper. Cook the salmon on a baking sheet in the oven to an internal temperature of 135 degrees using a thermometer. Set aside to cool. Then dice it into small pieces.
Prep the remaining ingredients per the instructions above.
Make the soup: Place the miso into a small bowl, add a little hot water, and whisk until smooth. This will ensure it doesn’t clump. Place all ingredients in a medium saucepan and bring to a low simmer. Simmer for about 10 minutes. Season with salt to taste.
Make the sushi: Dampen your hands with water (to prevent the rice from sticking); portion, and spread the rice on the nori sheets. Cover as much of the nori as possible evenly. (Leave about 1 inch along the top and bottom of the nori sheet uncovered, as this will be how you seal your roll.)
Lay the avocado and salmon across the middle. Slowly start to roll the mat over and gently press along the length of the roll. This motion presses the rice and the filling together and prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet.
Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
Serve the sushi with soup, wasabi, soy sauce, and beer.

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of plastic wrap and a kitchen towel to roll the sushi roll up tightly and uniformly.

Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition