Another sushi recipe because we are practically experts now, right? This is a classic salmon roll with avocado and cucumber but feel free to fill it with your favourite veggies. Pickled carrots would be great!
Salmon Cucumber Avocado Roll
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Yield: 2 rolls
For the Roll:
- Sushi rice recipe
- 4oz sashimi grade salmon, cut into ¼ inch cubes
- 1 nori sheet, cut in half width wise
- ¼ of an English cucumber, sliced lengthwise into batonnets
For the Top of the Roll:
- 4oz sashimi grade salmon, thinly sliced
- ¼ of an avocado, thinly sliced
- ½ teaspoon sesame seeds (we used a mixture of black and regular)
- 2 tablespoons oyster sauce
Lay plastic wrap over top of your sushi mat. Place one of the pieces of the nori sheet on top of the saran wrap. Cover it completely with sushi rice (approximately 2oz of rice). Wet your fingers to prevent the rice from sticking to them. Flip the nori sheet so that the seaweed side is now facing up. Lay ½ of the cucumber slices in a line along the edge of the nori sheet closest to you. Do the same with half of the cubed salmon, placing it directly on top of the cucumber slices. Hold the bamboo mat with your thumbs, and roll it up, squeezing it gently to ensure it’s packed tightly.
Take your sushi roll and lay half of the sliced salmon across the top. Place a sheet of plastic wrap over top, and gently cover and press the roll with the bamboo mat. Remove the mat and cut the roll into 8 pieces using a sharp and wet knife (while the plastic wrap is still on top). Remove the plastic wrap and top the roll with ½ of the sliced avocado pieces. When you go to plate the sushi drizzle 1 tablespoon of the oyster sauce on the bottom of the plate and place the roll on top. Sprinkle with half of the sesame seeds and if you like you can dot the top of each piece of sushi with oyster sauce for a nice presentation. Repeat the whole process for the second roll. Serve with soya sauce, wasabi and pickled ginger.