Gluten-Free Alaska Roll
Delight in the fresh flavors of the Gluten-Free Alaska Roll, a sushi classic reimagined for gluten-free dining. This recipe pairs sushi-grade salmon with creamy avocado and crisp cucumber, all rolled in seasoned sushi rice and nori sheets for a perfectly balanced bite. The rice is expertly infused with a tangy blend of rice vinegar, sugar, and salt, creating the foundation for authentic sushi flavor. Served with gluten-free soy sauce, fiery wasabi, and pickled ginger, this homemade sushi roll offers restaurant-quality taste from the comfort of your kitchen. Ready in just over an hour, it's an impressive dish perfect for gluten-free guests or anyone craving a vibrant, healthy meal.
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Recipe Information
Ingredients
- 1.5 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 0.5 teaspoons salt
- 2 tablespoons gluten-free soy sauce
- 8 ounces fresh salmon, sushi-grade
- 1 medium avocado
- 0.5 small cucumber
- 4 sheets nori sheets
- 0.25 cup water
- 1 teaspoon wasabi
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, combine rice vinegar, sugar, and 0.5 teaspoon of salt in a small saucepan over low heat. Stir until sugar and salt have dissolved. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl. Gradually fold in the vinegar mixture with a wooden spoon or rice paddle until evenly distributed. Let the rice cool to room temperature.
Thinly slice the salmon into even strips, and peel and slice the avocado and cucumber into thin strips as well.
Place a bamboo sushi mat on a clean work surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking. Spread about 3/4 cup of the seasoned rice over the nori sheet, leaving a 1-inch border at the top for sealing.
Arrange a row of salmon strips, cucumber, and avocado along the middle of the rice.
To roll, lift the edge of the bamboo mat closest to you and tightly roll it over the filling, applying gentle pressure. Use a little water on the exposed nori border to seal the roll.
With a sharp knife dipped in water, slice the roll into 8 equal pieces. Repeat with remaining nori sheets and ingredients.
Serve the gluten-free Alaska rolls with gluten-free soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2056 mg | 44% | |
*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.
