Red Meat Allergy Friendly Salmon Avocado Roll
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Learn more →Ingredients
4 servings
For the rice
- 2 cups sushi rice (short-grain white rice), uncooked
- 2 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the filling
- 8 oz sushi-grade salmon, skin removed
- 1 medium avocado, pitted and thinly sliced
- 1 medium english cucumber, cut into thin matchsticks
For the rolls
- 8 sheets nori (dried seaweed)
- 1 tbsp sesame seeds (optional)
For serving
- ¼ cup tamari
- 2 tbsp pickled ginger
- wasabi paste, to taste (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
- 2
Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
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