Salmon Avocado Roll recipe - ingredients, nutrition and when to eat it
This roll wraps salmon and avocado with sushi rice in roasted seaweed. The soft salmon and avocado pair beautifully with the tangy rice, making it a light…
This roll wraps salmon and avocado with sushi rice in roasted seaweed. The soft salmon and avocado pair beautifully with the tangy rice, making it a light lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 322g serving): 520.8 kcal · protein 17.8g · carbohydrate 67.4g · fat 19.4g · sodium 367.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the seaweed can become soggy, so let it cool slightly before rolling.
Tips: Pat the salmon and avocado dry with a paper towel so the roll holds together more firmly.
Tips: Wipe the knife between cuts to keep each cross-section neat.
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Ingredients (1 serving)
- White rice — 180 g
- Fresh salmon — 70 g
- Avocado — 50 g
- Seaweed — 2 g
- Vinegar — 10 g
- Sugar — 4 g
- Salt — 1 g
- Sesame seeds — 2 g
- Wasabi — 3 g