Goshen’s Salmon and Avocado Sushi

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Goshen’s salmon and avocado sushi is a wonderful treat for any seafood lover. This is a healthy way to enjoy a seafood dish. Goshen’s salmon and avocado sushi best with fresh skinless salmon. The salmon will taste even better if it is organic. Goshen’s salmon and avocado sushi is raw fish so there is a chance of getting ill if the fish is not fresh or properly kept. This Sashimi grade tuna is recommended for this wonderfully tasting experience.  

Take a look at Goshen’s sushi kitchen for utensils that will help with your sushi experience.

Makes 24 pieces or sushi


·         ¼ of a ripe avocado

·         5 oz (125 grams) fresh salmon fillet without skin

·         1 bunch of chives

·         2 seaweed sheets

·         2 2/3 cups(400 grams) of prepared sushi rice

·         1 teaspoon (about 5 milliliters)of lemon juice

·         1 teaspoon(about 4.7 grams) of wasabi

Serve with:

·         Soy sauce

·         Wasabi paste

·         Pickled ginger


Step 1: the first step in Goshen’s salmon and avocado sushi is to wash the chives and dry with paper towels. Do not cut them. Peel the avocado and cut it lengthwise into 8 strips. Drip the lemon juice immediately on the avocado strips so that they stay green and do not turn brown.

Step 2: Dry off the salmon and cut into ¼ inch (1/2 cm) wide strips. Cut the seaweed sheets in half crosswise. Prepare the Maki style sushi using the rolling maps and the directions in the link. Then you are ready to enjoy Goshen’s salmon and avocado sushi.

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