Dairy-Free Salmon and Avocado Sushi Roll
Dive into the delightful world of homemade sushi with this Dairy-Free Salmon and Avocado Sushi Roll recipe—a perfect blend of simplicity and sophisticated flavor. Featuring tender sushi-grade salmon, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice wrapped snugly in nori, this recipe delivers restaurant-quality sushi that can be crafted right in your kitchen. Completely dairy-free, these rolls are ideal for those with dietary restrictions or anyone seeking a fresh seafood-inspired dish. With easy-to-follow steps and just 50 minutes from start to finish, these sushi rolls are perfect for impressing guests or indulging in a healthy, protein-packed meal at home. Serve them alongside soy sauce for dipping and enjoy the balance of textures and flavors in every bite!
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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
- 1 large Avocado
- 0.5 medium Cucumber
- to taste Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice cooks properly.
Place the rinsed sushi rice and water in a medium pot. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until the water is absorbed and the rice is tender.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve. Once the rice finishes cooking, remove it from the heat and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Ensure your salmon is sushi-grade and has been kept cold. Slice the salmon into long, thin strips suitable for rolling.
Peel and slice the avocado into thin wedges. Peel and cut the cucumber into long matchsticks, discarding the seeds.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down.
With wet hands, spread a quarter of the prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top to seal the roll.
Arrange a few strips of salmon, avocado slices, and cucumber matchsticks horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing gently to shape the roll. Continue rolling until you reach the top border of nori.
Moisten the top edge with a little water to seal the roll. Repeat the process for the remaining ingredients to make additional rolls.
Use a sharp knife to cut each roll into 8 equal pieces, cleaning the blade between cuts with a damp cloth for precision.
Serve the sushi rolls with soy sauce for dipping, ensuring they remain dairy-free.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.6 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2233 mg | 48% | |
*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.
