Homemade Salmon Avocado Maki: The Authentic Japanese Recipe

⏱ Practical Information

🛒 Ingredients

For the sushi rice

• 350 g sushi rice (Japanese round-grain rice)
• 40 cl water
• 5 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon fine salt

For the filling

• 250 g fresh sashimi-grade salmon
• 2 ripe but firm avocados
• 4 sheets of nori (dried seaweed)

For serving

• Japanese soy sauce (preferably tamari)
• Fresh or powdered wasabi
• Pickled ginger (gari)
• Toasted sesame seeds
• Chives finely chopped with a knife

👨🍳 Recommended Utensils

• Japanese Santoku knife — thin and very sharp blade, essential for clean cuts
• Cutting board — large, stable surface for slicing salmon and avocado
• Bamboo mat (Makisu) — to roll makis uniformly and tightly
• Rice cooker — for perfect and consistent Japanese rice cooking
• Hangiri or large mixing bowl — to season the rice without crushing it
• Bowl of vinegared water — to moisten hands and the knife blade

👨🍳 Step-by-step Preparation

Step 1 — Cook and season the sushi rice

Rinse the rice thoroughly with cold water until the water is perfectly clear (5 to 6 rinses). This step is essential to remove excess starch and achieve shiny, non-sticky rice. Cook the rice according to the manufacturer's instructions or using a rice cooker.

While cooking, mix the rice vinegar, sugar, and salt in a bowl until completely dissolved. As soon as the rice is cooked, transfer it to a large mixing bowl. Pour the seasoning in a thin stream and mix delicately with a wooden spatula using cutting motions — never circular motions, which would crush the grains. Fan the rice at the same time to cool it quickly and give it a shiny appearance. Let it rest at room temperature, covered with a damp cloth, for 15 minutes.

Step 2 — Prepare the salmon and avocado

Slice the salmon into uniform strips about 1 cm thick using a sharp knife on a clean cutting board. The blade should glide without force so as not to tear the flesh.

Cut the avocados in half, remove the pit, and peel them. Slice them into strips of the same thickness as the salmon. To prevent oxidation, lightly drizzle the avocado strips with lemon juice.

Step 3 — Prepare the mat and nori sheet

Place the bamboo mat (makisu) on your work surface and cover it with plastic wrap to prevent the rice from sticking. Place a sheet of nori rough-side up on the mat.

Moisten your hands in a bowl of lightly vinegared water. Take about 150 g of rice and spread it evenly over three-quarters of the nori sheet, leaving a 2 cm strip free at the top for closing the roll. The rice should form a thin, even layer about 5 mm thick.

Step 4 — Fill and roll

Place a row of salmon and avocado strips on the first third of the rice, about 2 cm from the bottom edge. Do not overstuff — a maki that is too full is difficult to close and deforms when cut.

Lift the bottom edge of the mat with your thumbs while holding the filling in place with your fingers. Roll firmly, pressing lightly to tighten the roll. Continue rolling until you reach the free nori strip, then press gently to seal the roll. Let it rest for 2 minutes before cutting.

Step 5 — Cut the makis

Moisten the blade of your knife with a damp cloth before each cut. First, cut the roll in half, then cut each half into 4 equal segments — you get 8 makis per roll. Use a sawing motion without pressing down so as not to crush the roll.

Step 6 — Plate and serve

Arrange the makis standing up or lying down on a tray or slate. Sprinkle with toasted sesame seeds and chopped chives. Serve immediately, accompanied by soy sauce, wasabi, and pickled ginger.

❌ Mistakes to avoid

• ❌ Not rinsing the rice — excess starch makes the rice sticky and mushy.
• ❌ Refrigerating seasoned rice — it hardens and becomes impossible to work with.
• ❌ Overstuffing the maki — it won't close and will burst when cut.
• ❌ Cutting with a dull knife — it crushes the roll instead of slicing it.
• ❌ Not moistening the blade — the rice sticks and deforms the pieces.
• ❌ Using non-sashimi-grade salmon — health risk for raw consumption.
• ❌ Rolling too loosely — the maki falls apart when cut.

🍣 Variations

• Tuna avocado maki — replace the salmon with sashimi-grade red tuna.
• Cucumber maki — a crunchy and fresh vegetarian version.
• Shrimp tempura maki — breaded and fried shrimp for a crispy texture.
• Cream cheese and smoked salmon maki — a more accessible version with smoked salmon.
• Uramaki (California roll) — rice on the outside, nori on the inside.

❓ Frequently Asked Questions

Can I use frozen salmon?

Yes, provided it has been frozen at −20°C for at least 24 hours (sashimi standard). Thaw it slowly in the refrigerator before use.

Can I prepare makis in advance?

Makis are best immediately after preparation. You can keep uncut rolls in the refrigerator for 2 hours wrapped in plastic film, but the nori will soften.

What rice should I use if I don't have sushi rice?

Sushi rice (Japanese round-grain rice) is essential for texture and stickiness. Long-grain or basmati rice is not suitable.

How to keep the avocado from turning black?

Lightly lemon the avocado strips and prepare them at the last moment, just before rolling.

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