Mango Avocado Baked Salmon Hand Rolls
A quick, sushi-inspired meal in hand-roll form: bright mango, creamy avocado, and sesame-browned salmon tucked in nori with seasoned sushi rice. This single-serving dish captures a fresh, restaurant-like vibe with simple steps and pantry-friendly ingredients.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 8 servings)Ingredients(scaled)
- 0.1 cup sushi rice, cooked and seasoned with rice vinegar
- 1 g sheets nori, cut into halves or quarters
- 1 oz salmon fillet, skin removed
- ⅛ cup ripe mango, thinly sliced
- ⅛ avocado, thinly sliced
- ¼ tsp soy sauce
- ¼ tsp sesame oil
- ¼ tsp sesame seeds
- ⅛ cucumber, thin strips
- ¼ green onion, sliced
- ¼ pinch salt
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a baking sheet and place salmon; bake 10–12 minutes until opaque. Flake into large pieces.
- Season salmon with soy sauce and sesame oil; sprinkle sesame seeds and a pinch of salt. Set aside to cool slightly.
- Lay a nori sheet shiny side down; spread a thin layer of seasoned rice near the edge to form a roll base.
- Add mango, avocado, cucumber, salmon, and a few green onion strips; roll tightly and seal.
- Serve immediately with extra soy for dipping and a quick acid finish of a squeeze of lime if desired.
Chef’s Pro Tips
- Cool salmon briefly before assembling to prevent soggy rice.
- Moisten the nori edge lightly to help seal the hand roll.
- Add a tiny drizzle of ponzu for brighter citrus notes.
Serving Suggestions
Pair with pickled ginger and a light cucumber salad for balance.
Storage Instructions
Store leftover hand rolls wrapped in a damp paper towel inside an airtight container for up to 1 day; best eaten fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 28 |
| carbs | 38 |
| fat | 18 |
| fiber | 5 |
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