Sushi with Salmon, Avocado and Cucumber

By Dixie Elliott

Sushi with Salmon, Avocado and Cucumber
Sushi with Salmon, Avocado and Cucumber recipe, brought to you by MiNDFOOD.

Make the most of leftover salmon. Try making your own sushi at home. With a simple filling of avocado, salmon and cucumber, it really couldn’t be easier to create these healthy and delicious snacks.

Serves 4


  • 1½ cups sushi rice
  • 2 cups water
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 8 sheets nori
  • 1¼ cups roasted salmon, flaked (reserved from dinner)
  • 1 large avocado, stone removed, peeled, cut into thin slices
  • 1 
Lebanese cucumber, cut into long thin pieces
  • Kikkoman soy sauce, to serve
  • pickled pink ginger, to serve


1 Wash rice in a fine sieve until water runs clear. Drain for 20 minutes. Combine rice vinegar, sugar and salt in a jug. Place rice into a saucepan with water and cover. Bring to the boil over a high heat. Reduce heat to medium and cook for 10 minutes or until rice forms craters.

2 Cover and reduce heat to low. Cook for 5 minutes. Remove from heat and stand for 10 minutes, covered. Add rice vinegar mixture to rice and gently stir. Line a large baking tray with baking paper. Spread rice onto tray and cool.

3 Place a sheet of nori onto a sushi mat or flat surface. Spread 1/3 cup rice over nori leaving a 3cm border free at the far end. Spread 1/3 cup salmon along edge closest to you. Top with slices of avocado and cucumber. Brush nori border with water.

4 Roll sushi firmly enclosing filling and seal end. Repeat with remaining ingredients. Using a sharp knife, slice rolls into even lengths and serve with Kikkoman soy and pickled pink ginger.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login