These smoked salmon and avocado maki sushi rolls are a quick and easy family-friendly introduction to sushi. They’re so easy to make even the kids can do it, and they’re perfect for packed bento box lunches.
Smoked Salmon and Avocado Maki Sushi Rolls
Have you ever made sushi before? I have a confession until we set up the video camera to film this little fun video below, neither had we. This was new, uncharted territory for us, as a family, and I have to say I was rather excited about the whole thing!
After doing a little research online I prepared the ingredients needed for a simple smoked salmon and avocado maki sushi, switched the video camera on and let my husband and children have at.
What does sushi mean?
Sushi isn’t just raw fish, like we usually associate when we hear the word. It is sweet rice and can be paired with any protein, vegetable or even fruit and it can be a fun, simple way to get the kids involved in making and eating healthy nutritious food.
There are five main types of sushi – maki, nigiri, sashimi, uramaki and temaki.
What is sushi wrapped in?
Maki sushi rolls, what we westerners usually think of when we hear the word sushi, is wrapped in sheets of nori seaweed. The seaweed is shredded, pressed and dried into sheets, similar to the papermaking process.
What is the difference between maki, nigiri, sashimi, uramaki and temaki sushi?
- maki – rice and filling wrapped in seaweed sheets.
- nigiri – sushi rice is topped with (usually) seafood of some sort.
- sashimi – has no rice. The seafood is served on its own.
- uramaki – a roll like maki, but with the rice on the inside and seaweed wrapped around the filling.
- temaki – cone-shaped, hand-rolled sushi
Ingredients for Smoked Salmon & Avocado Maki Sushi Rolls
- sushi rice – look out for this in the Asian foods section of your supermarket
- rice vinegar aka rice wine vinegar
- caster sugar
- sea salt
- sushi nori sheets
- smoked salmon
- fresh chives
How to make Smoked Salmon & Avocado Maki Sushi – Step-by-step Instructions
- Make your seasoned sushi rice: cook the rice for 10 minutes, pour over a blend of rice vinegar, sugar and salt, stir well and leave to cool for 25-30 minutes.
- Arrange a sheet of sushi nori, shiny side down, on a bamboo rolling mat. Spread 1/3 of the rice all over the nori, leaving a 1 cm gap at the top.
- Lay slices of smoked salmon 1/3 of the way up.
- Top with a few slices of avocado.
- Finish with some chives.
- Roll up tightly using the bamboo mat to assist (see video). Seal the end of the nori with a fingertip dipped in water. Slice into 8 pieces.
How to Roll Smoked Salmon & Avocado Maki Sushi – Video
Didn’t they do a great job! I was there, in the background, talking them through the process, but they did all the hard work of assembling and rolling themselves.
Children (I know mine do!) love the fact they can get all messy whilst making sushi and the health benefits of the ingredients are incredible. A recent report found the Japanese diet seems to be one of the primary reasons they boast the longest lifespan in the world.
Nori (seaweed, which is used to wrap the rolls) is abundant in health benefits and is considered an ancient superfood. As well as being really tasty, it provides loads of essential nutrients, is packed with dietary fibre, improves bone and dental health, is high in iron and rich in protein. And that’s just for starters. Wasabi, ginger and soy sauce have all been found to have a variety of benefits too.
Weight Watchers Points in this Sushi Recipe
There are 2 Smart Points per maki sushi bite (the recipe makes 24 in total).
Do you make your own sushi? What do you like to put in it? Let me know in the comments!
Smoked Salmon and Avocado Maki Sushi Recipe
for the seasoned sushi rice
- First, prepare your seasoned sushi rice. Put the rice into a large bowl with a little cold water and wash it thoroughly. Use your fingers to swirl the rice around in the water, adding a little more cold water as the water becomes cloudy with the rice starch. Carefully drain the water and repeat the process until the water becomes clear.
- Add the rice to a small saucepan with 330 ml of cold water and pop the lid on. Bring to a boil over a high heat. As soon as the water starts boiling reduce the heat to the lowest setting you can get and simmer for ten minutes. KEEP THE LID ON.
- While the rice is cooking, prepare your sushi vinegar. Combine the rice vinegar, caster sugar and salt in a small clean jam jar, pop the lid on and shake, shake, shake (get the kids to do this!). Leave the mixture to rest for 10-15 minutes.
- Transfer the hot cooked rice to a bowl and carefully fold in the sushi vinegar. You don't want to break the grains of rice. Leave it to cool for 25-30 minutes.
- To assemble the sushi, lay a sheet of nori seaweed shiny side down onto a Yutaka bamboo sushi rolling mat.
- Spoon 1/3 of the rice mixture onto the nori seaweed and using fingers dampened with a bit of cold water, spread the rice in an even layer leaving a 1 cm gap at the top. Make sure your rice reaches the sides of the nori seaweed.
- Take one piece of smoked salmon and arrange it in a line about 1/3 of the way up from the bottom of the nori. Top with a few chives and a few pieces of sliced avocado.
- Using the Yutaka bamboo rolling mat to help you, fold over the bottom edge of the nori seaweed and roll into a thick cigar shape.
- Using a finger dipped in cold water, moisten the edge of the nori seaweed to seal. At this point you could wrap the sushi roll in clingfilm and keep it in the fridge until it is needed.
- When ready to eat, using a serrated knife, cut each roll into eight pieces.
- Serve with soy sauce and wasabi, if desired, for dipping.