Ingredients
- Fresh Salmon: 200g (about 7 oz) of sushi-grade salmon, sliced thinly. The salmon should be as fresh as possible for the best flavor and texture. This provides a creamy, smoky richness to the rolls.
- Avocado: 1 ripe avocado, sliced thinly. Avocados are creamy and buttery, and they help balance the tangy tzatziki and the rich salmon.
- Tzatziki Sauce: ¼ cup of homemade or store-bought tzatziki. This adds a zesty, creamy element to the rolls and ties all the flavors together. (I recommend making your own—it’s super easy and adds an extra layer of freshness!)
- Nori Sheets: 2 sheets of nori (seaweed), halved. Nori is what gives sushi rolls that distinct flavor and provides a nice contrast to the creamy avocado and salmon.
- Cucumber: ½ cucumber, julienned (optional but adds a refreshing crunch). This isn’t necessary but definitely brings extra texture to the rolls.
- Rice Vinegar: 2 teaspoons for seasoning the rice (if you’re making sushi rice). This gives the rice that signature tangy flavor you love in sushi rolls.
- Sushi Rice: 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (optional, depending on whether you prefer to make sushi rice or skip it).
- Sesame Seeds: A sprinkle of toasted sesame seeds for garnish (optional). It adds a beautiful visual element and a nice nutty crunch.
Instructions
- Cook the Sushi Rice (if using): If you’re making your own sushi rice, start by cooking the rice according to package directions. Once cooked, season with rice vinegar, sugar, and a pinch of salt. Set aside to cool.
- Prepare the Ingredients: While your rice is cooling (if you’re making it), slice the salmon into thin strips. Also, slice the avocado into thin, even pieces. Set both aside. If you’re using cucumber, julienne it into thin strips as well.
- Prepare the Tzatziki Sauce: If you’re using store-bought tzatziki, you’re good to go! If you’re making your own, simply combine plain Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, and a pinch of salt in a bowl. Stir to combine. Taste and adjust the seasoning if necessary. The tzatziki should be creamy and tangy.
- Assemble the Rolls: Place a sheet of nori on a clean, flat surface or bamboo sushi mat. If you’re using sushi rice, spread a thin, even layer of rice over the nori, leaving about an inch of space at the top. If you’re not using rice, simply skip this step and proceed with the nori as is.
- Add the Filling: Lay the slices of salmon, avocado, and cucumber (if using) horizontally across the nori. Drizzle a small amount of tzatziki sauce over the filling. Be careful not to add too much, as it can make the roll soggy.
- Roll It Up: Carefully lift the edge of the nori closest to you and start rolling it up tightly, applying gentle pressure to keep it together. Once you reach the top, moisten the edge with a little water to seal the roll.
- Slice the Rolls: Using a sharp knife, slice the roll into bite-sized pieces. Clean the knife between each slice to ensure clean, neat edges.
- Serve: Arrange the rolls on a plate and sprinkle with sesame seeds, if desired. Serve with a little extra tzatziki sauce on the side for dipping.
Nutrition
- Serving Size: 10
- Calories: 300