Salmon Sushi Rolls

Homemade sushi rolls with fresh salmon, creamy avocado, and perfectly seasoned 4 Sisters Sushi Rice. The sticky, glossy rice is the heart of every great roll — and ours delivers the authentic texture every time.

Ingredients

Sushi rice

• 2 cups 4 Sisters Sushi Rice
• 2½ cups cold water
• ¼ cup rice wine vinegar
• 2 tbsp sugar
• 1 tsp salt

Rolls

• 8 oz sushi-grade salmon, cut into thin strips
• 1 ripe avocado, thinly sliced
• 1 Persian cucumber, julienned
• 4 sheets nori (dried seaweed)
• Sesame seeds for sprinkling

For serving

• Soy sauce
• Pickled ginger
• Wasabi

Instructions

1. Cook the rice: Rinse sushi rice in cold water until water runs clear. Combine with 2½ cups cold water in a saucepan. Bring to a boil, reduce to the lowest heat, cover, and cook 15 minutes. Remove from heat and steam covered for 10 minutes.
2. Season the rice: While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Warm over low heat, stirring until sugar dissolves. Do not boil.
3. Spread hot rice in a wide, shallow bowl. Drizzle vinegar mixture over rice while gently folding with a wooden spatula — use slicing motions, not stirring, to avoid breaking the grains. Fan to cool to room temperature. The rice should be glossy and slightly sticky. Do not refrigerate.
4. Assemble rolls: Place a nori sheet shiny-side down on a bamboo rolling mat. With wet hands, spread ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the far edge.
5. Arrange a row of salmon, avocado, and cucumber across the center of the rice.
6. Lift the near edge of the mat and roll forward, pressing firmly to form a tight cylinder. Seal the roll with a few grains of rice moistened with water.
7. Use a sharp, wet knife to slice each roll into 8 pieces, wiping the blade between cuts.
8. Sprinkle with sesame seeds. Serve with soy sauce, pickled ginger, and wasabi.

Tips

• Use only sushi-grade salmon purchased from a trusted fishmonger.
• Keep hands damp when handling rice to prevent sticking.
• Inside-out rolls (rice on the outside): lay plastic wrap on the mat, flip the nori after spreading rice, add fillings, and roll.
• Rolls can be assembled up to 1 hour ahead; do not refrigerate or the rice will harden.