Dairy-Free Temaki Salmon
Dive into the vibrant world of Japanese cuisine with this Dairy-Free Temaki Salmon recipe! Perfect for sushi lovers and those seeking a dairy-free delight, this recipe combines silky sushi-grade salmon, perfectly seasoned sushi rice, and fresh, crisp cucumber and avocado, all wrapped in nutty nori sheets. With simple ingredients and an approachable rolling technique, these hand-held sushi cones bring authentic flavor to your table without the need for special gadgets. Customizable with optional wasabi paste and pickled ginger, these temaki are ideal for impressing guests at dinner parties or enjoying a fun, interactive meal at home. Ready in just 35 minutes, this recipe is a modern, allergen-friendly twist on the traditional sushi experience.
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Recipe Information
Ingredients
- 200 grams Sushi-grade salmon
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 sheets Nori sheets
- 0.5 pieces Cucumber
- 1 piece Avocado
- 4 tablespoons Soy sauce
- 1 teaspoon Wasabi paste (optional)
- 50 grams Pickled ginger (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice with a spatula, being careful not to crush the grains. Set the rice aside to cool to room temperature.
Slice the sushi-grade salmon into thin strips, approximately 1/2 inch wide and 2-3 inches long.
Julienne the cucumber into thin matchstick slices and cut the avocado into 1/4 inch thick strips.
Cut each nori sheet in half to create 6 smaller rectangles.
To assemble a temaki, place one rectangle of nori shiny side down on a clean surface, with the long edge facing you. Wet your fingers slightly to prevent sticking, then spread a small amount of rice (about 2 tablespoons) over the left half of the nori, leaving a 1/2 inch border at the edges.
Layer a few strips of salmon, cucumber, and avocado diagonally across the rice. Add a small dab of wasabi if desired.
Fold the bottom-left corner of the nori up and over the filling, then roll it into a cone shape. Press gently to seal the edges. Repeat with the remaining ingredients.
Serve the temaki immediately with soy sauce, pickled ginger, and additional wasabi on the side.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 4498 mg | 196% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2318 mg | 49% | |
*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.
