Gluten-Free Alaskan Sushi Roll
Elevate your sushi night with this irresistible Gluten-Free Alaskan Sushi Roll, a vibrant and wholesome take on a Japanese classic. Featuring tender slices of fresh salmon, creamy avocado, and crisp cucumber, this recipe is expertly wrapped in gluten-free nori sheets and paired with perfectly seasoned sushi rice. Whether you're catering to dietary preferences or simply looking to enjoy sushi in its purest form, this roll is a breeze to prepare with straightforward techniques like rice seasoning and rolling with a bamboo mat. Ready in just an hour, this homemade sushi is a feast for the senses, offering a balance of textures and flavors that shine when served with gluten-free soy sauce. Perfect for sharing (or savoring solo), these rolls will quickly become a favorite addition to your gluten-free recipe collection!
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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
- 6 ounces Fresh salmon
- 1 medium Avocado
- 0.5 medium Cucumber
- 3 sheets Gluten-free nori sheets
- 4 tablespoons Gluten-free soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
Slice the fresh salmon into thin strips, ensuring they are evenly sized for the rolls.
Peel, pit, and slice the avocado into thin strips.
Peel the cucumber if desired, then slice into matchstick-sized pieces.
Lay a sheet of gluten-free nori on a bamboo sushi mat with the shiny side down. Wet your fingers with water to prevent sticking.
Spread a thin, even layer of prepared sushi rice over two-thirds of the nori sheet, leaving the top third uncovered.
Arrange a few strips of salmon, avocado, and cucumber horizontally across the center of the rice.
Carefully lift the edge of the bamboo mat closest to you, and begin rolling the sushi away from you, applying gentle pressure to form a tight roll.
Seal the edge by moistening the exposed nori with a little water if needed.
Using a sharp knife, slice the roll into 6-8 even pieces.
Repeat the process to make additional rolls with the remaining ingredients.
Serve the gluten-free Alaskan sushi rolls with gluten-free soy sauce on the side.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 24.2 mcg | 121% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1777 mg | 38% | |
*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.
