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The appetizer, From around the world

Salmon avocado maki rolls

Salmon avocado maki rolls are a classic Japanese starter, here made for 6 people with generous extra fresh salmon. They take 50 minutes of active work and are rolled entirely in the morning for the evening, leaving only the slicing for just before guests arrive. The difficulty is medium, at €3.40 per person, and success comes down to well seasoned rice and tightly rolled rolls.

Homemade maki rolls, salmon and avocado, as pretty as the ones from your favorite sushi spot and a lot more generous.

Salmon avocado maki rolls
For
6 people
Work
50 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€3.40
Calories per person
250 kcalcalculated by Kiloach, your weight coach

Maki rolls check every box for an apero that stands out, lightly sweet vinegared rice, salmon that melts, avocado bringing creaminess. Rolling your own makes a real difference compared to a store bought platter, you choose how generous the salmon is, you can double the batch without blowing the budget, and the result always impresses more than you'd expect.

This recipe works year round, for a dinner with friends built around several small dishes to share, a slightly more elaborate apero spread, or a fresh starter before a simpler main. Kids usually love it as much as adults, especially if you keep the wasabi off part of the platter.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 1 h 20
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

Cook the rice, cut the salmon and avocado, then roll all the maki in the morning for the evening, wrap the rolls and keep them cold without slicing them. Just before guests arrive, slice into bites with a knife dipped in water. At serving time, plate with soy sauce, wasabi and pickled ginger on the side.

The ingredients

6 people

Pantry

  • Sushi rice 300 g
  • Rice vinegaroften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 tsp
  • Nori seaweed sheets 6
  • Soy sauceoften in the pantry 6 tbsp
  • Wasabi 1 tsp
  • Pickled ginger 50 g

Fish counter

  • Extra fresh sushi grade salmon 300 g

Fruits and vegetables

  • Avocado 2

Allergens Fish, Soy, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rinse the rice until the water runs clear, cook it according to the package instructions then let it rest covered for ten minutes. 30 min

    Rinse at least five times, excess starch makes the rice gummy.

  2. Heat the vinegar with the sugar and salt, pour over the rice and mix by cutting through it without crushing it, then let it cool. 15 min

    Fan the rice as you mix it, it turns glossy and won't get soggy.

  3. Cut the salmon and avocado into sticks about one centimeter thick. 10 min

    A very sharp, wet knife cuts cleanly without damaging the flesh.

  4. Spread rice over three quarters of each nori sheet, place salmon and avocado in the center and roll tightly using a mat or plastic wrap. 25 min

    Leave a rice free strip at the top, dampened, it seals the roll.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Keep the rolls wrapped and chilled, then cut them into eight pieces each with a knife dipped in water. 10 min

    Wipe and wet the blade between each cut for clean slices.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the maki with soy sauce, wasabi and pickled ginger.

    Serve the soy sauce in small individual bowls so everyone can dip to taste.

Our tips to get it right

  • Pick a good quality sushi rice and respect the covered resting time, that's what gives you sticky but not mushy rice.
  • Roll firmly from the very start, a loose roll falls apart when sliced and the fillings end up crooked.
  • Keep a damp towel next to you to wipe your hands and knife, rice sticks fast and slows you down if you're not organized.

The variations

  • Swap the salmon for extra fresh tuna or cooked peeled shrimp if you want to vary your platters across several gatherings.
  • For a vegetarian version, fill with cucumber, avocado and carrot sticks, the vinegared rice carries crunchy vegetables really well.
  • To go faster with kids, make inside out rolls which are easier to roll, rice on the outside, nori and filling on the inside.

What to serve it with

  • Warm salted edamame to start
  • Crunchy cabbage and carrot slaw
  • Green tea or warm sake

Storage

The maki keep for a day in the refrigerator in a closed container or tightly wrapped, take them out fifteen minutes before serving. They don't freeze well, the rice and avocado lose their texture. Slice at the last moment if you can, cut pieces dry out faster.

Questions about this recipe

Can you use smoked salmon instead of raw salmon?

Yes, that's a good option if you're unsure about the freshness of raw fish. The texture changes, smoked salmon is firmer and saltier, so cut back slightly on the soy sauce when serving.

How do you keep the rice from sticking too much to your hands while rolling?

Wet your fingers with vinegared water before each step, just like Mon Chou suggests. Keep a bowl of water nearby to moisten your hands regularly without soaking the rice.

Do you need a bamboo mat to make good maki?

It's easier with a mat, but stretched plastic wrap works well too. The key is rolling firmly from the start, pressing evenly along the whole length.

How many maki pieces does this recipe make?

Six rolls cut into eight give you 48 pieces, about 8 per person for 6 guests at an apero. That's enough if the maki are served alongside other snacks, otherwise plan to double part of the batch.

Can some salmon avocado maki rolls be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make some salmon avocado maki rolls?

Allow 1 h 15 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in some salmon avocado maki rolls?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does some salmon avocado maki rolls cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Remember to ask your guests about their allergies before putting your menu together.

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