Salmon and Avocado Fat Sushi Rolls (Futomaki)

Salmon and Avocado Fat Sushi Rolls (Futomaki)

The combination of salmon and avocado is so good. The wasabi mayonnaise adds a mild accent.

Ingredients: 6 fat sushi rolls

White rice
480 ml uncooked
Nori seaweed
6 sheets
Loose leaf lettuce
6 leaves
Fresh salmon sashimi
180 g
Lemon juice (for the avocado)
as needed
For the sushi vinegar (120 ml)
82 ml
55 g
18 g
Kombu based dashi stock
8 g (1 sachet)
For the dashimaki tamago
2 teaspoons
1 tablespoon
For the wasabi mayonnaise
2 tablespoons
1 teaspoon (to taste)


1. It's best to make the sushi vinegar up to a day in advance. Make a batch and store in an empty bottle. It'll keep for 3 months. Be sure to label it clearly so no one drinks it by mistake!
2. When the rice is cooked, pour on the sushi vinegar while it's still hot, and fold it in using a cut-and-fold motion. Fan with a handheld fan as you mix.
3. Get the fillings ready as the sushi rice cools. Make the dashimaki tamago and cut into 6 portions lengthwise. Sprinkle the avocado with lemon juice to stop discoloration. Make the wasabi mayonnaise.
4. Put a sheet of nori seaweed on a sushi rolling mat and spread out the rice evenly, leaving a 2 cm gap on the far side.
5. Place the lettuce, egg, avocado, salmon and wasabi-mayonnaise on the half close to you.
6. Roll it up in one go while holding down the fillings, evening out the roll as you go.
7. Take the sushi rolling mat off. Press both sides of the roll to push in anything that is sticking out with a moistened finger.
8. Cut the roll up with the seam side down, and it's done.

Story Behind this Recipe

I love this combination in my futomaki.