Smoked Salmon Sushi Hand Rolls with Avocado and Cucumber
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
These cone-shaped sushi hand rolls are filled with smoked salmon, avocado, cucumber, and sautéed shiitake mushrooms. They are easy to assemble and fun to make with family or guests.
Ingredients
- 710 ml uncooked sushi rice
- 769 ml water
- kosher salt
- 29.6 ml seasoned rice vinegar
- 4.93 ml toasted sesame seeds
- 227 g sliced shiitake mushrooms
- 14.8 ml vegetable oil
- 4.93 ml toasted sesame oil
- 4.93 ml soy sauce
- 1 red bell pepper thinly sliced into 4-inch strips
- 1 cucumber thinly sliced into 4-inch strips
- 2 ripe avocados thinly sliced into 4-inch strips
- 454 g wild smoked salmon broken into chunks
- 1 pack nori sheets
- wasabi
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.6 mg
- Iron: 4.02 mg
- Magnesium: 62 mg
- Phosphorus: 280 mg
- Potassium: 773 mg
- Zinc: 1.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml uncooked sushi rice
- 769 ml water
- kosher salt
- 29.6 ml seasoned rice vinegar
- 4.93 ml toasted sesame seeds
- 227 g sliced shiitake mushrooms
- 14.8 ml vegetable oil
- 4.93 ml toasted sesame oil
- 4.93 ml soy sauce
- 1 pack nori sheets
- wasabi
Prepare
- 1 red bell pepper, thinly sliced into 4-inch strips
- 1 cucumber, thinly sliced into 4-inch strips
- 2 ripe avocados, thinly sliced into 4-inch strips
- 454 g wild smoked salmon, broken into chunks
Let's Cook
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Step 1.
Rinse the sushi rice under cold water until the water runs almost clear. Transfer the rice to a medium pot, add 3¼ cups water and a pinch of kosher salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender and water is absorbed.
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Step 2.
While the rice is still warm, transfer it to a large bowl. Sprinkle with 2 tablespoons seasoned rice vinegar and mix using a wooden paddle or spatula with a slicing motion to avoid mashing the rice. Sprinkle with 1 teaspoon toasted sesame seeds, then cover the bowl with plastic wrap or a damp kitchen towel. Refrigerate until cool, about 15–20 minutes.
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Step 3.
While the rice cools, heat 1 tablespoon vegetable oil in a medium frying pan over medium heat. Add 8 ounces sliced shiitake mushrooms and sauté until tender, about 5 minutes. Add 1 teaspoon toasted sesame oil and cook for 2 more minutes. Stir in 1 teaspoon soy sauce, then transfer the mushrooms to a small serving bowl.
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Step 4.
Prepare the vegetables: thinly slice 1 red bell pepper, 1 cucumber, and 2 ripe avocados into 4-inch-long strips. Place each vegetable in separate small bowls. Break 1 pound wild smoked salmon into chunks (or use thinly sliced salmon lox) and place on a small plate. Cut each nori sheet in half crosswise to make rectangles; stack them on a plate.
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Step 5.
Just before serving, assemble the hand rolls one at a time. Place a nori rectangle on a flat surface with the rough side facing up. Using wet fingers or the back of a spoon, spread a thin layer of the cooled sushi rice on the left half of the nori, leaving a ½-inch border at the left edge and about 2–3 inches of bare nori on the right half.
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Step 6.
Arrange a few strips of bell pepper, cucumber, and avocado diagonally on top of the rice, with the ends pointing toward the upper left corner of the nori. Top the vegetables with a few pieces of salmon and some sautéed mushrooms.
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Step 7.
To form the cone, lift the bottom left corner of the nori and fold it up and over the filling, then wrap the right side around to form a cone shape about the size of a sugar cone. Dab a little water on the nori seam to seal it. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.