Gluten-Free Aburi Salmon Sushi
Experience the sophisticated flavors of Gluten-Free Aburi Salmon Sushi, a modern twist on a Japanese favorite that caters to gluten-free diets without compromising taste. This recipe features sushi rice perfectly seasoned with a tangy blend of rice vinegar, sugar, and salt, paired with tender slices of salmon seared to perfection using a torch or griddle for that signature smoky, charred flavor. Wrapped delicately with nori strips and topped with a bold, creamy sriracha-tamari sauce, this sushi creation is as eye-catching as it is delicious. Elevate the presentation with a sprinkle of fresh green onions and serve alongside traditional accompaniments like wasabi, pickled ginger, and extra tamari. Whether you're crafting it for a special dinner or impressing guests at a gathering, this gluten-free masterpiece is sure to delight sushi lovers with every bite. Perfect for those seeking gourmet dining at home!
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Recipe Information
Ingredients
- 300 grams Sushi rice
- 375 ml Water
- 60 ml Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 200 grams Salmon fillet, skinless
- 50 ml Tamari (gluten-free soy sauce)
- 1 teaspoon Lemon juice
- 1 teaspoon Sriracha (gluten-free)
- 2 tablespoons Mayonnaise
- 2 tablespoons Green onions, finely chopped
- 2 sheets Nori sheets
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Place the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let the rice sit covered in the rice cooker for an additional 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt, and warm over low heat until the sugar and salt are dissolved. Do not bring to a boil.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, ensuring not to mash the rice. Allow to cool to room temperature.
Cut the salmon fillet into thin slices, approximately 5mm thick, and set aside.
In a small bowl, mix tamari, lemon juice, sriracha, and mayonnaise to create a spicy sauce.
Using a torch or a heatproof griddle, sear each piece of salmon on one side until lightly charred but still raw inside, enhancing the rich flavor.
Cut the nori sheets into strips that are about 2.5 cm wide and about 5 cm in length.
Shape small mounds of sushi rice, about 20 grams each, using damp hands to prevent sticking.
Wrap a nori strip around each mound of rice, securing the ends with a dab of water.
Place a slice of seared salmon atop each rice mound and nori, then drizzle with a small amount of the spicy sauce.
Garnish with chopped green onions before serving.
Serve immediately with wasabi, pickled ginger, and additional tamari for dipping.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 27.5 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1504 mg | 32% | |
*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.
