Cooked Halibut Sushi Rolls with Avocado & Cucumber
These home-style sushi rolls use fully cooked halibut with avocado and cucumber. Sushi can include cooked fillings; sashimi is a different preparation. For questions about raw fish, see our raw halibut safety guide.
Jump to recipe · Makes 4 rolls, about 24 pieces · Serves 2 as a meal or 4 as a starter · Allow about 60 minutes.
Ingredients
- 8 oz plain skinless, boneless halibut
- 1 teaspoon neutral oil
- 1 cup uncooked Japanese-style short-grain rice
- Water, according to the rice package
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 sheets nori
- 1/2 small cucumber, cut into thin sticks
- 1 avocado, sliced
- Soy sauce and prepared wasabi, optional for serving
Choose fresh fillet portions or frozen fillets, fully thawed according to their package directions. Check for bones before cooking. This recipe does not require fish intended for raw consumption.
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Instructions
- Cook the rice with the package's water quantity and method. Mix vinegar, sugar and salt until dissolved. Fold into the cooked rice with a clean spatula, then spread in a shallow dish to release steam. Let it become lukewarm while preparing the filling; do not leave it out for prolonged cooling.
- Pat the fish dry and brush with oil. Cook in a skillet over medium heat for approximately 3–5 minutes per side, depending on thickness, until the thickest part reaches 145°F (63°C). Transfer to a clean plate and break into strips or large flakes. Allow it to stop steaming before assembling.
- Wash and prepare the cucumber and avocado using a clean board and knife. Keep them away from utensils used for raw fish.
- Place a sheet of nori rough-side up on a clean sushi mat. With lightly dampened hands, spread one-quarter of the rice in a thin layer, leaving a 1-inch border at the far edge.
- Add one-quarter of the fish, cucumber and avocado across the center. Lift the near edge of the mat and roll firmly without crushing. Moisten the bare nori edge to seal. Repeat with the remaining ingredients.
- Cut each roll into 6 pieces with a sharp, lightly dampened knife, wiping between cuts. Serve promptly with optional soy sauce and wasabi.
Rolling Tips
A thin rice layer and modest filling make the rolls easier to close. If a roll tears, serve the ingredients as a bowl rather than packing in more rice. All four rolls use the same batch of cooked fish; do not reserve raw strips for the filling.
Serving and Storage
Rice vinegar here is seasoning, not a validated method for keeping rice at room temperature. Keep the total time that cooked rice and fish spend outside refrigeration within two hours, or one hour above 90°F (32°C). Refrigerate promptly if not serving immediately. See the FDA seafood handling guide.
Eat freshly assembled rolls for the best texture; if promptly refrigerated at 40°F (4°C) or below, use leftovers by the next day. Do not save rolls that have exceeded the room-temperature limit. Contains fish; soy sauce commonly contains soy and wheat, and other condiments may add allergens.
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