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🍽️ Fresh Salmon Sushi Rolls

235 kcal · 30 min · 4 servings

Fresh Salmon Sushi Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the sushi rice into a fine-mesh sieve.
  2. 2. Rinse the rice under cold water.
  3. 3. Repeat until the running water is clear.
  4. 4. Let the rice drain in the sieve for about 20 minutes.
  5. 5. Transfer the drained rice into a pot.
  6. 6. Pour in 250 ml of water.
  7. 7. Bring the mixture to a boil.
  8. 8. Cook the rice for 2 minutes without the lid.
  9. 9. Remove the pot from the heat source.
  10. 10. Place the lid on the pot.
  11. 11. Let the rice steam for 20 minutes in the turned-off pot.
  12. 12. Remove the pot from the stove.
  13. 13. Remove the lid.
  14. 14. Place a clean kitchen towel over the opening.
  15. 15. Let the rice sit under the towel for another 10 minutes.
  16. 16. Pour 1 1/2 tablespoons of rice vinegar into a small saucepan.
  17. 17. Add mirin, sugar, and salt.
  18. 18. Warm the mixture while stirring.
  19. 19. Stop heating just before it boils.
  20. 20. Continue stirring until the sugar and salt have completely dissolved.
  21. 21. Transfer the cooked rice into a large bowl.
  22. 22. Spread the rice out slightly with a rice paddle.
  23. 23. Pour the vinegar mixture over the rice.
  24. 24. Let the rice cool to room temperature for about 30 minutes.
  25. 25. Wrap a sushi bamboo mat with plastic wrap.
  26. 26. Rinse the salmon under cold water.
  27. 27. Pat the salmon dry with a kitchen towel.
  28. 28. Cut the salmon into finger-thick strips.
  29. 29. Halve the avocado.
  30. 30. Remove the pit from the avocado.
  31. 31. Carefully remove the flesh from the skin.
  32. 32. Slice the avocado into thin pieces.
  33. 33. Drizzle the avocado slices with a little remaining rice vinegar.
  34. 34. Halve the nori sheets crosswise.
  35. 35. Place half a nori sheet on the bamboo mat.
  36. 36. Take a quarter of the rice amount.
  37. 37. Spread the rice evenly over the nori sheet.
  38. 38. Press the rice down firmly.
  39. 39. Sprinkle some sesame seeds over the rice.
  40. 40. Carefully flip the mat.
  41. 41. Ensure the nori sheet is now on top.
  42. 42. Take a thin strip of wasabi.
  43. 43. Spread the wasabi in the center of the nori sheet.
  44. 44. Take a quarter of the salmon strips.
  45. 45. Place the salmon on the wasabi strip.
  46. 46. Take a quarter of the avocado slices.
  47. 47. Place the avocado next to the salmon.
  48. 48. Roll the sushi roll tightly using the bamboo mat.
  49. 49. Squeeze the mat firmly to stabilize the shape.
  50. 50. Carefully remove the finished roll from the mat.
  51. 51. Repeat the steps with the remaining ingredients.
  52. 52. Make three more rolls this way.
  53. 53. Wrap the rolls in plastic wrap.
  54. 54. Store them like this until you are ready to serve.
  55. 55. Remove the plastic wrap just before serving.
  56. 56. Dip a sharp knife into water.
  57. 57. Cut the rolls into 2 cm thick slices.
  58. 58. Arrange the sushi rolls on a plate.
  59. 59. Serve the roll with sushi ginger.
  60. 60. Provide soy sauce for dipping.

Nutrition per serving