Dairy-Free Classic Salmon Sushi Rolls
Discover a modern twist on a Japanese favorite with our Dairy-Free Classic Salmon Sushi Rolls! Perfect for sushi enthusiasts and those avoiding dairy, this recipe combines the delicate flavors of sashimi-grade fresh salmon, creamy avocado, and crisp cucumber, all wrapped in a layer of perfectly seasoned sushi rice and nori. With simple directions that guide you through achieving restaurant-quality rolls at home, this dish is as satisfying to create as it is to eat. Ready in under an hour, these homemade sushi rolls are ideal for a fun family night or impressing guests. Serve with soy sauce, pickled ginger, and a touch of wasabi for a complete sushi experience that’s fresh, flavorful, and perfectly dairy-free!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 8 ounces Fresh salmon (sashimi grade)
- 1 medium Cucumber
- 1 large Avocado
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and is key for the sushi rice texture.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, cover, and reduce the heat to low. Simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Let it sit, covered, for 10 minutes off the heat.
While the rice is cooking, in a small pan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Allow this mixture to cool to room temperature.
Transfer the hot rice to a large bowl. Using a spatula or a wooden spoon, gently fold the vinegar mixture into the rice, ensuring not to mash the grains. Allow the rice to cool to room temperature.
Prepare the fillings: Slice the salmon, cucumber, and avocado into long, thin strips to fit the length of a nori sheet when rolled.
Place a bamboo sushi rolling mat on a clean surface. Lay a sheet of plastic wrap over the mat to prevent sticking, then place a nori sheet shiny-side down on the plastic wrap.
With wet hands, take about 3/4 cup of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.
Arrange some salmon, cucumber, and avocado strips across the center of the rice.
Starting from the edge closest to you, use the bamboo mat to roll the sushi tightly away from you, applying slight pressure to keep the roll neat and firm.
Just before sealing the roll, moisten the top edge of the nori with a little water to help it stick, then finish rolling.
Repeat with the remaining nori sheets and fillings.
Using a sharp, wet knife, slice each roll into 6-8 even pieces.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.4 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2594 mg | 55% | |
*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.
