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Home Zelfgemaakte sushi rollen met zalm en avocado

Japanese Sushi Fish Shareable Festive Together

Making sushi at home may sound exciting, but with the right approach it's surprisingly straightforward. You need fresh ingredients, a little patience and the right tools. Serve the rolls on elegant narrow plates for that authentic Japanese feeling at the table, and pair them with a beautiful sushi tableware for a complete presentation. Perfect for a cozy dinner or simply when you want to put something special on the table.

x_ckl_recipe_markerHomemade sushi rolls with salmon and avocado Make fresh sushi rolls with salmon and avocado at home and serve them on stylish narrow plates. Surprisingly easy, impressively delicious. How to make homemade sushi rolls with salmon and avocado? Main course Japanese 4 people 30 min 10 min 50 min

Rinse the sushi rice well under cold water until the water runs clear. Cook the rice according to the package instructions and let it rest covered for 10 minutes.
Mix the rice vinegar, sugar and salt in a small bowl and heat briefly in the microwave until everything is dissolved. Fold the mixture into the still-warm rice and let cool to room temperature.
Slice the salmon and avocado into thin, even strips about 1 cm wide. Keep them separate on a cutting board.
Place a sheet of nori with the shiny side down on the bamboo mat. Using wet hands, spread an even layer of rice over the sheet, leaving 2 cm free at the top.
On the bottom third of the rice, arrange a line of salmon strips and avocado strips side by side. Optionally add a thin line of Japanese mayonnaise.
Roll the sushi tightly using the bamboo mat. Press the roll firmly and keep the filling in place as you roll. Seal the edge of the nori sheet with a little water.
Cut each roll with a sharp, wet knife into 6 to 8 equal pieces. Wipe the knife clean after each cut for a neat slice.
Place the sushi pieces upright on the narrow serving plates. Serve with soy sauce, pickled ginger and wasabi on the side. Eat immediately for the very best result.

Japanese Sushi Fish Shareable Festive Together 300 g sushi rice 360 ml water 4 tbsp rice vinegar 1 tbsp sugar 1 tsp salt 4 sheets nori 200 g fresh salmon fillet (sashimi-grade) 1 ripe avocado 2 tbsp Japanese mayonnaise Soy sauce, to taste Pickled ginger, to taste Wasabi, to taste Bamboo mat Sharp knife Cutting board Rice cooker or saucepan Mixing bowl Narrow serving plates Sushi Tableware sushi-service Rice Cooker rice-cooker Chopping Board chopping-board Knives knives Cosy & Trendy Tapas plates Streetfood 22.5 x 10 cm - 10 Pieces Cosy & Trendy ["Tapas"] Cosy & Trendy Serving dish Vongola Black - 36 x 25 cm Cosy & Trendy ["Serveerschaal"] Fine2Dine Soy sauce bottle Dusk Black 200 ml Fine2Dine ["Fles"] Teriyaki salmon bowl with edamame and brown rice foodies-teriyaki-zalmbowl-met-edamame-en-bruine-rijst Vegan sushi bowl foodies-vegan-sushi-bowl Japanese rice with teriyaki salmon and pickled cucumber foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Easter brunch herb butter with boiled eggs foodies-paasbrunch-herb-butter-met-gekookte-eieren

Recipe

Homemade sushi rolls with salmon and avocado

Make fresh sushi rolls with salmon and avocado at home and serve them on stylish narrow plates. Surprisingly easy, impressively delicious.

Course	Main course
Kitchen	Japanese
Servings	4 people

Preparation time

Preparation time	30 min
Stiffen up min.	10 min
Total	50 min

Equipment

Bamboo mat
Sharp knife
Cutting board
Rice cooker or saucepan
Mixing bowl
Narrow serving plates

Ingredients

300 g sushi rice
360 ml water
4 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 sheets nori
200 g fresh salmon fillet (sashimi-grade)
1 ripe avocado
2 tbsp Japanese mayonnaise
Soy sauce, to taste
Pickled ginger, to taste
Wasabi, to taste

How to make homemade sushi rolls with salmon and avocado?

Rinse the sushi rice well under cold water until the water runs clear. Cook the rice according to the package instructions and let it rest covered for 10 minutes.
Mix the rice vinegar, sugar and salt in a small bowl and heat briefly in the microwave until everything is dissolved. Fold the mixture into the still-warm rice and let cool to room temperature.
Slice the salmon and avocado into thin, even strips about 1 cm wide. Keep them separate on a cutting board.
Place a sheet of nori with the shiny side down on the bamboo mat. Using wet hands, spread an even layer of rice over the sheet, leaving 2 cm free at the top.
On the bottom third of the rice, arrange a line of salmon strips and avocado strips side by side. Optionally add a thin line of Japanese mayonnaise.
Roll the sushi tightly using the bamboo mat. Press the roll firmly and keep the filling in place as you roll. Seal the edge of the nori sheet with a little water.
Cut each roll with a sharp, wet knife into 6 to 8 equal pieces. Wipe the knife clean after each cut for a neat slice.
Place the sushi pieces upright on the narrow serving plates. Serve with soy sauce, pickled ginger and wasabi on the side. Eat immediately for the very best result.

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The narrow serving plates are the star of the presentation. They give each piece of sushi the space it deserves and create a table layout that immediately impresses. Clever serving is also a form of cooking, and with the right plates you really make a difference.

Feel free to vary the fillings: cucumber, crab sticks or marinated tofu also work great. Make it a proper sushi night with friends or family — place all the dishes in the center of the table and enjoy together. Everything for your taste.

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