Salmon Avocado Rolls hold a special place in the hearts of sushi lovers, particularly in Australia, where they rank as the fourth most popular sushi choice. This delightful roll features fresh, raw salmon alongside creamy, sliced avocado, making it both nutritious and flavorful. Commonly found in take-away sushi shops across Australia, these rolls are usually thick and long, but in this recipe, we’ll create a thinner version that’s cut into bite-sized pieces for easy enjoyment.

Why are Salmon Avocado Rolls Popular in Australia?

While these rolls are beloved in Australia, they surprisingly did not crack the top 10 sushi rankings in the United States, where nigiri salmon holds the fifth spot. This discrepancy piqued my curiosity, leading me to explore the reasons behind the differing popularity in these two countries.

The Role of Salmon

In Australia, the preferred choice of salmon is the farmed Atlantic variety, primarily sourced from Tasmania. In contrast, the US relies on imported farmed salmon from countries like Chile, Norway, and Canada, which might influence taste preferences and availability.

Avocado’s Popularity

Avocado is another ingredient that shines in Australia, making its way into trendy dishes like avocado toast and fresh salads. The year-round availability of locally grown avocados contributes to their wide use in various Australian cuisines. In the US, avocados are more associated with dishes like guacamole.

A Shift Towards Freshness

Australian cuisine has evolved, with a clear trend towards appreciating fresh and healthy foods. Traditional favorites like meat pies and fish and chips are now often overshadowed by international cuisines, particularly Japanese. Recent studies indicate that Japanese food is among the most sought-after cuisines in Australia, and raw fish, including salmon, has gained considerable popularity.

While sushi also enjoys a good reputation in the US, the American palate tends to favor stronger flavors and unique ingredient combinations. The popularity of California Rolls and Spicy Tuna Rolls exemplifies this trend, with dishes often enhanced by rich sauces and cream cheese.

These cultural and culinary distinctions help explain why Salmon Avocado Rolls have found a special place in the Australian sushi scene.

What’s In My Salmon Avocado Rolls?

In this recipe, I will guide you through making two long rolls that yield a total of 16 delicious sushi pieces. Note that we’re using yaki nori, so we won’t need any additional ingredients to coat the rice.

Filling Ingredients

• Sashimi quality salmon: 2-3 strips measuring about 1cm x 1cm (⅜” x ⅜”) and a total length of around 40cm (15¾”).
• 4 thinly sliced avocado wedges, approximately 10cm (4”) long each.

If your avocado is on the smaller side, you might need three slices per sushi roll to achieve the desired length.

Necessary Tools

• A sushi rolling mat.
• A small bowl of water mixed with 1 tablespoon of vinegar for wetting your hands.
• A sharp kitchen knife, ideally a thin one for cleaner cuts.
• A wet kitchen towel to keep your knife clean while cutting the sushi.

Note: You don’t need to cover the sushi rolling mat with cling wrap since the rice won’t stick to it in this instance.

How to Make Salmon Avocado Rolls

Creating your Salmon Avocado Rolls is a straightforward process, similar to the technique explained in my earlier Sushi Rolls (Norimaki) recipe.

Instructions

1. Begin by placing a sheet of yaki nori on the sushi rolling mat, shiny side down.
2. Wet your hands using the vinegar water, take half of the sushi rice and form it into an oval ball.
3. Place the rice in the center of the yaki nori sheet and spread it out evenly, leaving about 1cm (⅜”) at the top edge.
4. Add a strip of salmon in the center of the rice. If your salmon strips don’t reach the ends of the nori, connect shorter strips together.
5. Layer 2 to 3 avocado slices alongside the salmon, breaking them if necessary for a better fit.
6. Hold the mat securely with your thumbs and lift it to begin the roll.
7. While keeping your fingers on the fillings, roll the mat away from you firmly but gently.
8. When the edge of the mat reaches the top, release your grip on the fillings and finish rolling until the end of the mat meets the rice.
9. At this point, the mat should encase the sushi roll completely; avoid rolling the mat into the rice.
10. Gently press the rolling mat around the sushi roll to secure the shape.
11. To complete the roll, hold the mat on one end and pull the other end a few centimeters towards you while overlapping the unfilled edge of the yaki nori.
12. With both hands, press down gently on the mat to secure the sushi, then gently unroll it.
13. Transfer the sushi roll onto a cutting board with the seam side down.
14. Wipe a sharp kitchen knife with the wet towel to give it moisture—this will help prevent sticking.
15. Cut the roll in half, then halve each piece to create eight smaller pieces, wiping the knife after each cut.
16. Finally, place your Salmon Avocado Rolls on a serving plate and enjoy with soy sauce and wasabi if desired.

Watch How to Make It