Smoked Salmon Avocado Sushi Recipes

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SMOKED SALMON-AVOCADO SUSHI SALAD



Smoked Salmon-Avocado Sushi Salad image

Achieving spectacular results is surprisingly simple when you try your hand at this Asian specialty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 10

1 1/4 cups water
1 cup uncooked sushi rice
1/4 cup seasoned rice vinegar
2 tablespoons less-sodium soy sauce
1 1/2 teaspoons seasoned rice vinegar
1/4 to 1/2 teaspoon wasabi paste
2 tablespoons sesame seed, toasted*
1 avocado, peeled and cut lengthwise into 16 slices
1 package (3 oz) thinly sliced salmon lox
4 teaspoons chopped pickled ginger slices (from 6-oz jar)

Steps:

  • In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
  • In small bowl, mix dressing ingredients with wire whisk.
  • Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

SMOKED SALMON & AVOCADO SUSHI



Smoked salmon & avocado sushi image

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés

Provided by Silvana Franco

Categories     Dinner, Main course

Time 30m

Yield Makes 32

Number Of Ingredients 9

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce (kecap manis), to serve

Steps:

  • Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
  • Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
  • Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
  • Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
  • Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

  • Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  • Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  • Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  • Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES



Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches image

This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 24 pieces

Number Of Ingredients 6

3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 ounces smoked salmon, thinly sliced

Steps:

  • Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
  • Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
  • Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

SPICY CRUNCHY SALMON ROLL WITH AVOCADO



Spicy Crunchy Salmon Roll with Avocado image

This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.

Provided by thedailygourmet

Categories     Sushi

Time 1h25m

Yield 5

Number Of Ingredients 16

1 cup uncooked sushi rice
1 ½ cups water
¼ cup rice wine vinegar
2 tablespoons white sugar
½ teaspoon salt
5 sheets nori (dry seaweed)
1 medium avocado, thinly sliced
1 (8 ounce) package cream cheese, sliced lengthwise into 10 strips
5 tablespoons panko
1 medium cucumber, sliced lengthwise into 5 strips
3 ounces smoked salmon, chopped
¼ cup masago
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds, toasted
2 tablespoons hoisin sauce
2 tablespoons Sriracha mayonnaise

Steps:

  • Rinse rice in a strainer until the water runs clear. Drain.
  • Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
  • While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
  • When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
  • Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
  • Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
  • Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 51.2 g, Cholesterol 97.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 13.9 g, SaturatedFat 11.9 g, Sodium 702.5 mg, Sugar 8 g

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