Salmon, Avocado, and Bell Pepper Sushi Rolls

Ever dreamed of making restaurant-quality sushi rolls in your own kitchen? It's easier than you think! This recipe for Salmon, Avocado, and Bell Pepper Rolls is the perfect introduction to the art of homemade sushi. We'll guide you through every step, from cooking the perfect sushi rice to rolling like a pro. The classic combination of rich salmon, creamy avocado, and the fresh crunch of bell pepper creates a perfect harmony of flavors and textures. Get ready to impress your friends and family—or just treat yourself to a delicious, healthy, and fun meal!

Salmon, avocado, and bell pepper rolls.

Cooking: 35 minutes

Quantity: 16 Pieces

Per serving

Calories: 51 kcal

Proteins: 3 g

Fats: 2 g

Carbohydrates: 5 g

Ingredients for Salmon, Avocado, and Bell Pepper Rolls

• 2 sheets of nori seaweed
• 100 g lightly salted salmon
• 100 g short-grain sushi rice
• 1/2 avocado
• 1/2 red bell pepper
• 80 g creamy tvorozhny syr (a soft curd cheese, similar to cream cheese)
• 30 g pollock, cod, or herring roe
• wasabi
• salt, sugar, white vinegar (or rice vinegar)
• pickled ginger, for serving

How to Make Salmon, Avocado, and Bell Pepper Rolls

Slicing the salmon fillet off the skin and into strips.

Slicing the avocado into long, thin strips.

Slicing the bell pepper flesh into thin strips.

Cut the avocado in half, remove the pit, and peel it. Slice it into long, narrow strips. You will need 3-4 pieces for one roll.

Cut the sweet bell pepper, remove the seeds, and rinse with cold water. Slice the flesh into narrow strips. Half of a small pepper is enough for 2 rolls.

To garnish the rolls, we’ll prepare a cheese and roe mixture, but you can also put this cheese filling inside the roll. Mix soft creamy curd cheese with herring, cod, or pollock roe. This will create a delicious creamy spread with a savory roe flavor.

Mixing soft creamy curd cheese with herring roe.

Cook the rice. First, rinse the rice in cold water. The first water will usually look like milk; after several rinses, the water will become almost clear. Place the rinsed rice in a saucepan. Add water in a 1:1 ratio. Bring to a boil. Cook for 10 minutes. Turn off the heat and wrap the saucepan in a towel. Let the rice sit for 10-15 minutes. In a separate bowl, pour 100 ml of cold boiled water, add salt, sugar, and white or rice vinegar to taste. The water should have a pleasant sweet, sour, and salty taste, like a marinade. Season the cooled rice with this mixture and stir.

Placing a sheet of nori on a bamboo mat.

Spreading about 2 tablespoons of rice on the seaweed.

Squeezing a thin line of wasabi from a tube.

Spread about 2 tablespoons of rice on the seaweed. Use your fingers to spread the rice as shown in the photo. Moisten your hands with cold water to prevent the rice from sticking to your fingers.

Squeeze a thin line of wasabi from the tube.

Placing the red fish next to the wasabi.

Next to the wasabi, place the red fish—in this recipe, it’s salmon.

Placing avocado slices next to the fish.

Adding strips of red bell pepper.

Rolling the rolls with a bamboo mat.

Add the strips of red bell pepper.

Using the bamboo mat, roll it up tightly. Moisten the free edge of the nori with cold water to help the roll seal easily.

Garnishing the sushi with cheese cream and adding a little horseradish or wasabi.

Cut the large roll into 8 pieces. Arrange the sushi on a plate. Transfer the creamy cheese and roe mixture to a piping bag with a star tip. Garnish the sushi with the cheese cream and add a little horseradish or wasabi.

Serving the salmon rolls immediately.

Serve the salmon rolls immediately. Pickled ginger is a perfect accompaniment to this dish.