Smoked Salmon Avocado Sushi Roll
A beautiful homemade sushi roll with smoked salmon, avocado, cucumber, wasabi sauce, Yum Yum sauce and sesame seeds.
After I made my “South Dakota Sushi” (a.k.a, my Turkey & Cream Cheese sushi), my friend kept laughing at me … I couldn’t see him because he lives about a 4-hour drive from my house, but I could hear him laughing just from reading his facebook comments. In my defense, EVERYONE who has tasted my “SD Sushi” says it’s really good … and hey, it does have sushi rice in it, so it IS sushi.
So yeah, I knew it was time to try my hand at making “real” sushi. I love the artistry of sushi and I really did want to perfect it. I hate to say this, but I just don’t like the taste of sushi. I’m not letting that stop me, though. I wanted to make some good sushi, for my sushi loving friends that are depending on me to show them how to make sushi. I told myself “I can do this” and I just did it! And I did eat a couple pieces, first with the nori and then again, picking the nori out of the roll and yes, I confirmed, it’s the nori that offends my taste buds. So I COULD love sushi if it weren’t for that dang seaweed! And the raw fish thing kind of creeps me out. But I’m cool with smoked salmon, so hey, this is the perfect solution.
So here’s a safe way to make smoked salmon sushi at home. Just get a good quality smoked salmon (I got mine at Costco), make nice sticky sushi rice (see my recipe here) and you’re ready. It’s not really hard at all. As with most things in life, it’s just the getting started part that is the hardest, and once you start, you’re hooked! I hope you’ll hop over that hump and join me on a sushi journey. I’ve got SO many fun ideas for sushi variations that I can’t wait to share with you.
- Nori sheets (full size)
- Cooked sushi rice (recipe here)
- Smoked salmon
- Fresh, ripe avocado
- Thin-sliced English cucumber
- Matchstick carrots
- Wasabi sauce
- Japanese Yum Yum Sauce (recipe here)
- For the top: extra smoked salmon and sesame seeds
- Lay a sheet of nori, shiny side down, on a bamboo or silicon baking mat.
- Cover the nori with sushi rice, leaving a 1-inch edge on the top. Dip your fingers in water to keep the rice from sticking. Press the rice down onto the nori.
- Make a stripe of fillings about 1/3 of the way down the nori sheet. A stripe of smoked salmon, a stripe of avocado, a stripe of cucumber, a few matchstick carrots, then a tiny drizzle of wasabi and some yum yum sauce.
- Wet the edge of the nori that you left on the side farthest from you. Roll up the sushi by folding the mat over the toppings and pressing down and towards you, then slowly roll the rest of the roll, pressing to make a nice cylinder, all the way. When the sushi roll is complete, press a little more to ensure the nori makes a nice seal.
- Using a very sharp, wet knife, cut the sushi into 1/2 - 3/4 inch thick slices. Top each slice with a bit of smoked salmon and sprinkle with sesame seeds.
- Serve with additional yum yum sauce and/or soy sauce for dipping, plus some wasabi & pickled ginger.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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