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Smoked Salmon and Avocado Roll (Uramaki)
Method and ingredients for Uramaki sushi with smoked salmon and avocado.

Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
456 kJ / 109 kcal
Fat:
5,2 g
Protein:
5,5 g
Carbohydrates:
9,3 g
Ingredients for 8 portion(s)
- 5 small avocado slices
- 5 mini gherkins (or cornichons)
- 1 nori sheet
- 200 g cooked sushi rice*
- ½ tsp wasabi paste
- 2 tsp cream cheese
- 150 g smoked salmon
For the garnish:
- 2 tsp wild salmon caviar
- 1-2 radishes, thinly sliced
- A few sprigs of dill
To serve:
Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce
Preparation
- Cut avocado and gherkins into strips.
- Place 1 nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Turn over completely.
- Spread wasabi paste and cream cheese lengthwise along the middle.
- Place avocado and gherkins strips lengthwise on top.
- Roll up the roll.
- Top with salmon strips.
- Wrap in cling film and fix with sushi mat.
- Carefully remove the cling film and cut the roll into 8 equal pieces.
- Arrange with wild salmon caviar, radish slices, dill, pickled ginger and wasabi paste.
*Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Used products in this recipe
Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
456 kJ / 109 kcal
Fat:
5,2 g
Protein:
5,5 g
Carbohydrates:
9,3 g
Ingredients for 8 portion(s)
- 5 small avocado slices
- 5 mini gherkins (or cornichons)
- 1 nori sheet
- 200 g cooked sushi rice*
- ½ tsp wasabi paste
- 2 tsp cream cheese
- 150 g smoked salmon
For the garnish:
- 2 tsp wild salmon caviar
- 1-2 radishes, thinly sliced
- A few sprigs of dill
To serve:
Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce