Rolls with salmon and avocado
2 servings
20 minutes
Salmon and avocado rolls are a refined dish that embodies a harmony of flavors and textures. This recipe combines the softness and slight creaminess of avocado with the delicate saltiness of salmon, creating a perfect balance. Surrounded by aromatic rice infused with rice vinegar and wrapped in thin sheets of nori, the rolls offer gastronomic delight. European cuisine has adapted this Japanese masterpiece, making it popular among gourmets worldwide. They are served with soy sauce and wasabi that enhance the depth of flavor, while a light mayonnaise adds creamy tenderness. This recipe is perfect for both festive dinners and cozy evenings with loved ones. Salmon and avocado rolls are an art of taste encapsulated in an elegant form.
1
First, boil the rice in a 1:2 ratio with water, slightly salting the water.
- Sushi rice: 150 g
- Salt: to taste
2
After the rice is ready, add rice vinegar and mix. Then place the rice in a deep bowl and cool it.
- Rice vinegar: 2 tablespoons
3
We cut the lightly salted salmon into thin strips, removing any bones if present.
- Lightly salted Atlantic salmon: 100 g
4
We cut the avocado in half, remove the pit, and cut it just like the salmon.
- Avocado: 1 piece
5
Take a nori leaf and place it on a bamboo mat covered with plastic wrap. Spread the rice evenly over the nori leaf, then flip it over.
- Dried nori seaweed: 3 pieces
- Sushi rice: 150 g
6
Place the salmon in the center of the nori sheet, do the same with the avocado. Add mayonnaise in a very thin strip.
- Lightly salted Atlantic salmon: 100 g
- Avocado: 1 piece
- Light mayonnaise: 30 g
7
Using a bamboo mat, roll the sushi and then cut it into 2-2.5 cm thick slices. Serve with soy sauce and wasabi.
