Salmon and avocado sushi with sesame seeds Recipe

Follow these simple steps to make your own perfect sushi

  • Preparation
  • Cooking time
  • Rest time
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(4 votes) 3.8/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Japanese sushi rice : 500 g
  • Water : 550 ml
  • Rice wine vinegar : 100 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 pinch(es)
  • Nori leave(s) : 6 whole
  • For the filling
  • White sesame seeds : 30 g
  • Salmon steak(s) 150g : 1 whole
  • Avocado(s) : 1 whole
  • To serve
  • Wasabi : 25 g
  • Pickled ginger : 50 g
  • Soy sauce : 50 ml


  • 1. FOR THE RICE:

    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

    Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.

    Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.


    Cut half of the salmon into 5mm thick batons and the avocado into strips.

    Place a nori on a sushi mat and spread rice over 3/4 over the sheet. Sprinkle with sesame seeds then flip so the rice is underneath. Place some salmon and avocado at the nearest edge. Firmly roll the sushi mat up to make your makis. Cut each roll in to 6 using a sharp knife.

Chef's tip

«You can vary the fish according to what is freshest at your fishmonger's»

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