Cooked Sablefish Sushi Rolls with Avocado & Cucumber
Homemade rolls with cooked black cod
These rolls use fully cooked sablefish with avocado, cucumber and seasoned rice. Ordinary frozen fish and a “sushi-grade” label are not proof of a verified raw-fish handling process. This recipe makes no raw-consumption claim for our products.
Ingredients for four rolls
- 12 oz sablefish fillet, checked for bones
- 1 tsp cooking oil; pepper to taste
- About 3 cups cooked short-grain rice suitable for sushi
- 3 tbsp rice vinegar, 1 tbsp sugar and ½ tsp salt
- 4 nori sheets
- 1 avocado, sliced, and 1 cucumber, cut into thin strips
- Sesame seeds, scallions, soy sauce and pickled ginger, as desired
Prepare the rice and fish
- Cook rice according to its package directions, measuring enough dry rice for about 3 cups cooked. Dissolve sugar and salt in the vinegar and gently fold into the cooked rice.
- Heat the oven to 400°F. Pat fish dry, oil lightly and bake in an oiled dish. Begin checking after about 12 minutes and cook until the thickest part reaches 145°F.
- Let the fish stand only until comfortable to handle. Remove skin if desired, check again for bones and flake. Prepare the other ingredients with clean utensils.
Roll and slice
- Place nori shiny-side down on a clean sushi mat. With damp hands, spread about ¾ cup rice thinly over it, leaving a border at the far edge.
- Arrange a quarter of the cooked fish, avocado and cucumber across the rice. Avoid overfilling.
- Roll using the mat, applying gentle pressure. Moisten the exposed nori edge to seal. Slice with a sharp, damp knife and repeat.
- Serve promptly. Refrigerate perishable components within two hours, or one hour above 90°F. Vinegar seasoning does not establish a validated shelf-stable rice process.
Variations
Spicy roll: mix cooked fish with a little mayonnaise and sriracha to taste. Miso roll: use fully cooked miso-marinated sablefish and scallions.
Smoked fish: follow the label on smoked sablefish. Only use it without additional cooking if the label confirms it is ready to eat. FDA advises people at increased risk of foodborne illness to use refrigerated smoked seafood in a cooked dish rather than an uncooked topping.
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For an easier assembly, try cooked sablefish rice bowls.
Use sablefish fillets. Browse Sablefish and Fish. See FDA seafood handling guidance for cooking and serving advice.
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