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Smoked Salmon & Avocado Sushi

cold smoked salmon and avocado sushi



1 C sushi rice

3 T rice wine vinegar

1 T sugar

½ t salt

2 T Japanese mayo (e.g. Kewpie)

½ t wasabi

½ C sesame seeds

500-600g sliced cold smoked salmon

4 sheets roasted seaweed sushi nori

1 avocado, sliced 1cm thick

Soy sauce, to serve



  1. Cook the rice according to packet instructions. Stir the vinegar, sugar and salt through the rice and set aside to cool. Mix the mayonnaise and wasabi until well combined.
  2. Draw a 22cm x 20cm rectangle on a sheet of non-stick baking paper. Sprinkle 4 T of the sesame seeds inside the rectangle. Place quarter of the salmon over the sesame seeds, slightly overlapping. Place a nori sheet on top. Press quarter of the rice evenly over the nori. Spread quarter of the wasabi mayo in a horizontal line about 2cm wide across the rice.
  3. Put quarter of the avocado on top of the wasabi mixture. Use the baking paper to carefully roll the sushi into a log around the avocado. Make 3 other rolls with the remaining ingredients.
  4. Use a serrated knife to cut each roll into 2cm thick slices using a sawing action. Serve with soy sauce.


Serves 4.

Recipe adapted from


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