Dairy-Free Avocado and Salmon Sushi Roll
Elevate your sushi-making game with this Dairy-Free Avocado and Salmon Sushi Roll recipe—a perfect combination of creamy avocado, tender fresh salmon, and crisp cucumber wrapped in a delicate layer of seasoned sushi rice and nori. This homemade sushi recipe is beginner-friendly, featuring simple steps like folding in flavored sushi rice with a rice vinegar mixture and hand-rolling each roll with the help of a bamboo mat. Packed with wholesome ingredients, it’s a dairy-free delight that’s as nutritious as it is delicious. Ideal for a light lunch, dinner, or even as a party appetizer, serve these sushi rolls with soy sauce, wasabi, and pickled ginger for a restaurant-quality experience right at home. Quick to prepare in under an hour, it’s a must-try for sushi enthusiasts and a healthier option for seafood lovers!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon, sliced into thin strips
- 1 large Ripe avocado, sliced
- 1 medium Cucumber, julienned
- Soy sauce (optional for serving)
- Pickled ginger (optional for serving)
- Wasabi (optional for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once the rice is cooked, let it cool slightly but is still warm. In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the warm rice using a wooden spatula.
Place a bamboo sushi mat on a flat surface and put a nori sheet, shiny side down, on the mat. Wet your fingers with water to prevent sticking and evenly spread about 1/4 of the sushi rice over the nori, leaving a 1-inch border along the top edge.
Arrange a few strips of salmon, avocado slices, and cucumber along the edge of the rice closest to you.
Lift the edge of the bamboo mat closest to you and begin to roll the sushi away from you, applying gentle but firm pressure to keep the roll tight and even. Continue rolling until the free edge of the nori is sealed.
Use a sharp knife to cut the sushi roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 15.8 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
