Avocado and Salmon Inside Out Sushi Rolls

Entertaining Recipes › Avocado and Salmon Inside Out Sushi Rolls

Avocado and Salmon Inside Out Sushi Rolls

4 Serves
30 minutes
20 minutes

Recipe courtesy of Horticulture Innovation Australia Limited.

Set a Reminder to cook 04/30/2026 11:23 04/30/26 12:23 Australian Eastern Daylight Time IGA Recipes – Avocado and Salmon Inside Out Sushi Rolls Reminder – Avocado and Salmon Inside Out Sushi Rolls https://www.iga.com.au/recipes/entertaining/avocado-and-salmon-inside-out-sushi-rolls/

Ingredients

4 Serves*

3 small firm ripe Hass avocados

1 cup sushi rice, well-rinsed

1/3 cup sushi seasoning

2 nori sheets, halved

3 tsp wasabi paste, or to taste

200 g piece skinless, boneless salmon fillet, cut into strips

Soy sauce, togarashi and mixed sesame seeds, to serve

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Combine sushi rice and 1¼ cups cold water in a saucepan over medium-heat. Bring to the boil, reduce heat to low and cover with a tight-fitting lid. Simmer for 12 minutes, turn off heat and stand without uncovering for 10 minutes. Transfer to a bowl, stir with a spatula to break up cluster of rice, then drizzle with sushi seasoning, gently lifting and turning the rice until incorporated. Spread on a plastic tray and cool to room temperature.
Halve one avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Cut into strips.
Place 1 piece of nori on a sushi mat. Using damp fingers, spread a quarter of the rice evenly over nori, then lay a piece of plastic wrap over the rice. Turn the sushi mat over, so the nori faces up, then slide the plastic onto the mat, nori side up. Dab a little wasabi paste along the centre of the nori, then arrange a quarter of the avocado strips and a quarter of the salmon over the wasabi. Use the mat, roll up firmly to form a cylinder. Unroll the mat, keeping plastic intact and set the cylinder aside. Repeat with remaining nori, rice, wasabi, avocado strips and salmon.
Halve remaining avocados, remove the seeds and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then fan out to overlap slightly. Use a large knife to lift the avocado and place on top of each sushi roll. Place a piece of plastic wrap on top, cover with the sushi mat and squeeze gently to shape the avocado around the roll.
Use a large sharp knife to slice each sushi roll into six pieces, scatter with togarashi and sesame seeds and serve with soy sauce for dipping.

More about this recipe

You’ll need a bamboo sushi mat for this recipe.

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Submit a photo