Salmon and Avocado Fat Sushi Rolls (Futomaki)

Name: Salmon and Avocado Fat Sushi Rolls (Futomaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 480 ml uncooked White rice; 6 sheets Nori seaweed; 6 leaves Loose leaf lettuce; 180 grams Fresh salmon sashimi; 1 Avocado; 1 Lemon juice (for the avocado); 82 ml Vinegar; 55 grams Sugar; 18 grams Salt; 8 grams Kombu based dashi stock; 2 tsp Shiro-dashi; 1 tbsp Mirin; 2 Eggs; 2 tbsp Mayonnaise; 1 tsp Wasabi

Servings: persons

480 ml uncooked White rice
6 sheets Nori seaweed
6 leaves Loose leaf lettuce
180 grams Fresh salmon sashimi
1 Avocado
1 Lemon juice (for the avocado)
82 ml Vinegar
55 grams Sugar
18 grams Salt
8 grams Kombu based dashi stock
2 tsp Shiro-dashi
1 tbsp Mirin
2 Eggs
2 tbsp Mayonnaise
1 tsp Wasabi

1
It's best to make the sushi vinegar up to a day in advance.
2
Make a batch and store in an empty bottle.
3
It'll keep for 3 months.
4
Be sure to label it clearly so no one drinks it by mistake!
5
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.
6
Fan with a handheld fan as you mix.
7
Get the fillings ready as the sushi rice cools.
8
Make the dashimaki tamago and cut into 6 portions lengthwise.
9
Sprinkle the avocado with lemon juice to stop discoloration.
10
Make the wasabi mayonnaise.
11
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.
12
Place the lettuce, egg, avocado, salmon and wasabi-mayonnaise on the half close to you.
13
Roll it up in one go while holding down the fillings, evening out the roll as you go.
14
Take the sushi rolling mat off.
15
Press both sides of the roll to push in anything that is sticking out with a moistened finger.
16
Cut the roll up with the seam side down, and it's done.

735

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 480 ml uncooked White rice, 6 sheets Nori seaweed, 6 leaves Loose leaf lettuce, 180 grams Fresh salmon sashimi, and more.

Yes, Salmon and Avocado Fat Sushi Rolls (Futomaki) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!