Name: Salmon and avocado sushi rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 1/4 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 4 oz sushi-grade salmon, cut into long strips; 4 large egg whites, cooked into a thin omelet and sliced into strips; 1 1/2 tbsp avocado, sliced into thin strips; 1.5 oz cucumber, cut into matchsticks; 2 nori sheets; 1 tbsp low-sodium soy sauce; 2 tsp wasabi

Nutrition

Per serving

499 calories

Protein: 42g; 34% of calories
Carbs: 44g; 35% of calories
Fat: 17g; 31% of calories

Instructions

Prep 25 min · Cook 25 min

Rinse the rice until the water runs clear. Combine the rice and water in a small pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes.
While the rice is warm, stir together the rice vinegar, sugar, and salt until the solids dissolve. Transfer the rice to a bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature for 10 minutes.
Place a sheet of nori on a sushi mat. With wet hands, spread half the rice over the nori, leaving a 1-inch border at the top. Arrange half of the salmon, egg white strips, avocado, and cucumber in a line across the center.
Using the mat, roll the nori tightly over the filling. Dab the top border with water to seal. Repeat for the second roll. Use a very sharp, wet knife to slice each roll into 4 even pieces. Serve with soy sauce and wasabi. Done when salmon is firm and opaque, 145°F.

Nutrition

Ingredients

Instructions

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