Smoked Salmon and Avocado Roll (Uramaki)
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Smoked Salmon and Avocado Roll (Uramaki)

Method and ingredients for Uramaki sushi with smoked salmon and avocado.

Smoked Salmon and Avocado Roll (Uramaki)
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

  1. Cut avocado and gherkins into strips. 
  2. Place 1 nori sheet on the sushi mat.
  3. Spread the sushi rice on it with wet fingers.
  4. Turn over completely.
  5. Spread wasabi paste and cream cheese lengthwise along the middle.
  6. Place avocado and gherkins strips lengthwise on top.
  7. Roll up the roll.
  8. Top with salmon strips.
  9. Wrap in cling film and fix with sushi mat. 
  10. Carefully remove the cling film and cut the roll into 8 equal pieces.
  11. 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