Salmon-Avocado Seaweed Rolls (Onigiri Rolls)

  • Author: Caitlin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6-8 1x


Easy homemade sushi rolls! Salmon onigiri handrolls are made even more delicious with avocado and brown rice. Perfect for bento boxes and appetizer trays.



  • 1 cup uncooked brown rice, short grain is best
  • 2 cups water
  • 78 sheets of nori seaweed (you can use any type, such as toasted, seasoned, plain)
  • 1 jar or can cooked salmon (if using canned, add 1 teaspoon soy sauce and mix well before adding to rolls)
  • 1/2 large avocado


  1. Cook rice according to your preferred method. (I use a rice cooker, but you can bring the rice and water to a boil, then reduce to a simmer and cover, cooking until water is absorbed.)
  2. When rice is cooked and slightly cooled, lay out a sheet of nori, shiny side down. Wet your hands and scoop about 1/8-1/4 cup rice onto the nori, leaving about 1 inch on the bottom and 1.5-2 inches at the top. Press it together and into the seaweed so it sticks.
  3. On the bottom part of the rice, closest to you, layer about a tablespoon of salmon and 3-4 slices of avocado. Pull the bottom over the fillings, and squeeze, then roll, squeezing tightly as you go. Wet your fingers and dab a little water on the top to help it seal. Place it seam-side-down and set aside for a few minutes as you continue rolling. (The rolls are easier to slice if they’ve been sitting for a bit.)
  4. Roll each and then cut them with a sharp knife. Also, it is a good idea to cut off the ugly ends first and eat them immediately, then serve the nice, neat, and tightly rolled parts. :) You can totally experiment with other ingredients, and we often like to add sesame seeds, green onions, and sesame oil. The combination of salmon and avocado and seaweed is DELICIOUS!
  5. Note: You can cut these into 3, 4, 6, or 8 pieces, depending on how shove-able you need them to be…or how sharp your knife is! :) Also – you can use old rice, but when it is warm it does seem to roll a tiny bit better because it is starchier.


* If making your own salted salmon, use tamari for gluten-free, or use 1:1 ratio of coconut aminos and fish sauce for soy-free.

  • Category: Appetizer, Lunch, Bento
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