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Is there anything better than eating sushi in the comfort of your own home? ideally barefoot, in sweats, with your favorite playlist in the background.
Who needs a reservation when you’ve got a sofa and great ingredients?
Sure, making sushi at home might sound intimidating: sticky rice, endless tutorials, surgical precision. But here’s the truth: when your ingredients are top-notch, you don’t need to be a sushi master.
This recipe is smart, simple, and delivers hosomaki rolls that are creamy (thanks to avocado), crispy (thank you, nori), and deep in flavour thanks to our Whisky & Soy smoked salmon.
No tricks, no stress, just a solid homemade sushi experience.
Ingredients (makes 2 rolls):
- 100 g Smokin’ Brothers Whisky & Soy smoked salmon
- 140 g sushi rice (cook it right!)
- 1 avocado
- 3–4 tbsp rice vinegar
- 2 sheets nori (and don’t forget your bamboo mat)
- Salt, to taste
For the dressing:
- 3 tbsp soy sauce
- ½ tsp sugar
- ¼ tsp sesame oil
- 5 g toasted sesame seeds
Optional (but highly recommended): pickled ginger and a touch of wasabi.
Method
- Cook the sushi rice: rinse thoroughly, boil, season with vinegar and a pinch of salt, then let it cool.
- Place a sheet of nori on your bamboo mat. With wet hands, spread the rice evenly over the surface.
- On one edge, layer thin slices of avocado and Whisky & Soy smoked salmon.
- Roll it up tightly and slice with a sharp, damp knife for perfect bite-sized pieces.
- Mix the soy sauce, sugar, sesame oil and seeds into your dipping sauce.
- Serve the rolls with the dressing, a few slices of pickled ginger, and a dab of wasabi if you like a little heat.
Mission “turn your sofa into a private sushi bar”? Consider it accomplished.
If you haven’t tried our Whisky & Soy smoked and glazed salmon, it’s time to fix that. You’ll find it right here.
Credits:
Foodstyling and recipe: Kerstin Hartwig
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