Citrus King Roll (King Salmon & Avocado with Ponzu Dipping Sauce)

The Citrus King Roll is all about clean simplicity — buttery king salmon and creamy avocado wrapped in sushi rice with nori inside, then paired with a bright citrus ponzu dipping sauce. It’s a refreshing, restaurant-style roll that’s easy to make at home.
Citrus King Roll sushi with king salmon and avocado, topped with sesame seeds and served with ponzu dipping sauce, wasabi, and pickled ginger.

Ingredients (Makes 4 rolls / ~32 pieces)

For the Roll
  • 1 cup sushi rice, rinsed and cooked
  • 2 Tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 4 sheets nori (seaweed)
  • 8 oz sushi-grade king salmon, cut into strips
  • 1 avocado, sliced into strips
  • Sesame seeds (optional, for sprinkling)
For the Citrus Ponzu Sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp fresh lemon juice (or lemon + lime combo)
  • 1 tsp mirin (or ½ tsp honey if mirin is unavailable)
For Serving
  • Pickled ginger
  • Wasabi

Instructions

  1. Prepare the rice: While the rice is still warm, season with rice vinegar, sugar, and salt. Let cool to room temperature.
  2. Mix the ponzu sauce: Whisk soy sauce, lemon juice, and mirin in a small bowl. Set aside.
  3. Set up: Place a bamboo mat wrapped in plastic on your counter. Lay a sheet of nori shiny side down. Spread an even layer of rice over the nori. Flip it over so the rice faces down.
  4. Add fillings: Place strips of king salmon and avocado along the center.
  5. Roll: Lift the mat edge and roll tightly over the fillings. Continue rolling until sealed.
  6. Slice: With a sharp knife dipped in water, cut into 8 pieces. Sprinkle sesame seeds on top if desired. Repeat with remaining sheets.
  7. Serve: Arrange on a board or platter with citrus ponzu in a dipping bowl, plus ginger and wasabi on the side.
Recipe Notes
  • Written for king salmon, but you can also use sockeye for a leaner bite or sushi-grade black cod for a delicate twist.
  • For a distinctly Alaskan touch, try sprinkling a few finely chopped spruce tip needles on top — their resin-bright, citrusy flavor pairs perfectly with the ponzu. Fresh dill makes a simple substitute.
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