She Strengthens

Mastering the Art of Maki: A Step-by-Step Guide to Salmon and Avocado Rolls

When it comes to sushi, few combinations are as iconic as salmon and avocado. But making these rolls at home can be intimidating, especially if you’re new to the world of maki. Fear not! With a few simple tips and tricks, you’ll be rolling like a pro in no time.

The Golden Rule: Balance is Key

Before we dive into the recipe, remember that the key to successful maki is balance. Resist the temptation to overfill your rolls with ingredients, as this can make them difficult to seal and prone to bursting when cut. Instead, focus on creating a harmonious balance of flavors and textures.

Gathering Your Ingredients

To get started, you’ll need the following:

• 1 ripe avocado, pitted, peeled, and sliced thinly
• 1 tablespoon seasoned rice vinegar or lemon juice
• 4 sheets of nori
• About 3 cups cooked and cooled sushi rice (see our recipe link for tips)
• 8 ounces sashimi-grade salmon, cut into ½-inch strips
• Pickled ginger, wasabi, and soy sauce for serving

Assembling Your Rolls

To begin, sprinkle your avocado slices with vinegar to prevent browning. Next, lay a bamboo sushi mat on a flat surface with the slats running horizontally. Place a piece of plastic wrap over the mat, followed by a sheet of nori, shiny side down.

The Art of Spreading Rice

With wet hands, spread about 3/4 cup of sushi rice over the nori, leaving a 1/2-inch border at the edge. Press and spread the rice firmly but gently, wetting your hands again as needed to prevent sticking.

Adding the Salmon and Avocado

Place the salmon strips end-to-end across the center of the rice, followed by a few slices of avocado. Begin rolling the edge of the bamboo closest to you over the salmon line, using the mat to press down on the roll firmly but gently. When you reach the raw edge of nori, lightly wet it with your finger and continue rolling until sealed.

Finishing Touches

Remove the plastic wrap and set the roll aside, covering it with a damp cloth while you work on the remaining rolls. Repeat until all the rice has been used. Cut each roll into 8 even pieces and serve with pickled ginger, wasabi, and soy sauce.

Tips and Variations

For more tips on making sushi at home, see our guide to easy homemade sushi. And for a deeper dive into the world of salmon, check out our guide to types of salmon. Happy rolling!