Easy Homemade Avocado Fish Rolls

Delicious, beautiful, healthy, for the whole family! Avocado rolls are a recipe that simply and clearly describes how to prepare your favorite dish at home. The process is so clear that even a beginner can handle it. The filling uses only two ingredients — fish and avocado.
cook time: 40 min
Ivy Ramsay
Easy Homemade Avocado Fish Rolls

Nutrition Facts (per serving)

230
Calories
8g
Fat
34g
Carbs
7g
Protein

Ingredients (3 portions)

Basic:

Salt 1 tsp
Sugar 2 tsp
Rice 200 g
Avocado 1 pc
Salmon (lightly salted) 100 g
Nori (3 sheets) 6 g
Rice vinegar 2 tbsp
Wasabi sauce 1 tsp

Recipe instructions

Step 1

Step 1
How to make avocado rolls? Prepare your food. Take rice special for sushi. If you don’t find this, then use a regular round one, not steamed. Instead of rice vinegar, you can use white wine vinegar.

Step 2

Step 2
Start cooking by boiling the rice. I recommend measuring it with a glass to make it easier to count the water. Pour the rice into the saucepan and rinse it very thoroughly until the water runs completely clear. This method will help the rice not turn into porridge when cooked, as the starch will be washed out of it. Pour the washed cereal with clean cold water in a ratio of 1:1.5, this is where measuring with a glass comes in handy. I got a glass of rice, I filled it with 1.5 glasses of water.

Step 3

Step 3
Cover the saucepan with a lid and let it cook. After boiling, reduce the heat to minimum. Cook the rice for 10-13 minutes until the water boils completely. Then remove the saucepan from the stove and leave to stand with the lid closed for another 10 minutes — during this time the remaining water will be completely absorbed.

Step 4

Step 4
While the rice sits, prepare the vinegar dressing. Pour salt, sugar, vinegar into a small ladle. Heat everything together over low heat until hot. In this case, the salt and sugar crystals should dissolve.

Step 5

Step 5
Place the rice in a large bowl and pour hot vinegar over it. Turn the rice a couple of times with a spatula, but do not stir to prevent it from sticking. Leave the rice to cool.

Step 6

Step 6
Prepare the filling. Cut the avocado in half, remove the pit and peel. Cut the pulp into long sticks.

Step 7

Step 7
Also cut the fish into cubes, the same size as the avocado. In addition to salmon, trout, chum salmon or pink salmon are also suitable.

Step 8

Step 8
When the rice has cooled enough to handle, start rolling the rolls. For this you will need a bamboo mat. I use a straw napkin cut to the size of a sheet of nori and wrapped in cling film. Place a sheet of nori on the mat, shiny side down. Using hands dipped in cold water, spread the rice in a thin layer, leaving one edge free, about 1.5 cm. Before each serving of rice, wet your hands so that it will not stick.

Step 9

Step 9
Approximately halfway through the rice, spread a thin strip of wasabi. I used horseradish with the addition of wasabi, not pure sauce, I spread it more. Be careful with regular wasabi — it is very spicy.

Step 10

Step 10
Place avocado and fish slices on top. Moisten the free edge of the nori with water with your finger.

Step 11

Step 11
Using a bamboo mat, carefully roll the layer into a tight, tight roll.

Step 12

Step 12
Using a sharp knife dipped in water, cut the roll into 6 or 8 pieces. Twist two more rolls in the same way.

Step 13

Step 13
Serve the rolls with soy sauce and pickled ginger. Bon appetit!

Additional rubrics

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