Gluten-Free Avocado and Salmon Sushi Roll
Discover the perfect fusion of freshness and dietary inclusivity with our **Gluten-Free Avocado and Salmon Sushi Roll** recipe. This homemade sushi features perfectly seasoned sushi rice wrapped in crisp nori sheets, filled with buttery avocado, vibrant cucumber, and succulent fresh salmon for a balance of flavors and textures. With toasted sesame seeds adding a nutty crunch and a side of gluten-free soy sauce, wasabi, and pickled ginger for bold dipping options, this recipe is as satisfying as it is wholesome. Ready in under an hour and perfect for a fun, hands-on meal, these sushi rolls are a delicious way to enjoy Japanese cuisine without compromising on dietary restrictions. Ideal for sushi lovers looking to try their hand at rolling their own creations!
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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
- 2 tablespoons Gluten-free soy sauce
- 4 pieces Nori sheets
- 8 ounces Fresh salmon fillet
- 1 whole Ripe avocado
- 1 whole Cucumber
- 2 tablespoons Toasted sesame seeds
- 2 teaspoons Wasabi paste
- 2 tablespoons Pickled ginger
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, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is fully absorbed.
Remove the rice from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until combined. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
While the rice is cooling, slice the salmon into thin strips, ensuring there are no bones or skin. Cut the avocado in half, remove the pit, and slice into thin strips. Peel and julienne the cucumber.
Lay a bamboo sushi mat on a flat surface and place a nori sheet shiny side down on the mat.
Wet your hands with water and spread about 1/3 cup of sushi rice over the nori, leaving a 1-inch border at the top. Press the rice down gently and evenly.
Along the center of the rice, arrange a strip of salmon, a few slices of avocado, and some cucumber strips.
Use the sushi mat to roll the nori tightly over the fillings, pressing gently to form a roll. Moisten the top border of the nori with water to seal the roll.
Repeat the rolling process with the remaining nori sheets and ingredients.
With a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a wet cloth between cuts to prevent sticking.
On a serving plate, sprinkle the rolls with toasted sesame seeds and serve with gluten-free soy sauce, wasabi paste, and pickled ginger.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.4 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 300 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2765 mg | 59% | |
*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.
