Gluten-Free Chirashi Sushi
Dive into a vibrant and healthy Japanese cuisine experience with our Gluten-Free Chirashi Sushi recipe—an easy, colorful twist on traditional sushi that's perfect for a light yet satisfying meal. Topped with sashimi-grade salmon and tuna, this deconstructed-style sushi is layered with fresh cucumber, carrots, creamy avocado, and toasted nori strips atop perfectly seasoned sushi rice. What's more, this recipe uses gluten-free tamari, ensuring it suits dietary restrictions without compromising on authentic flavor. With a glossy rice base prepared using a homemade vinegar blend and garnished with sesame seeds and pickled ginger, this dish is as visually stunning as it is delicious. Ready in just over an hour and ideal for serving up to four, it's a wholesome, crowd-pleasing option that's both gluten-free and effortlessly elegant. Perfect for hosting an impressive sushi night or enjoying as a fresh, nourishing meal!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1/4 cup Rice vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 4 ounces Sashimi-grade salmon
- 4 ounces Sashimi-grade tuna
- 1 small Cucumber
- 1 Carrot
- 1 Avocado
- 2 Nori (seaweed) sheets
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sesame seeds
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker's instructions.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are dissolved. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the vinegar mixture with a wooden spatula while fanning the rice to cool it down and give it a glossy finish.
Slice the sashimi-grade salmon and tuna into thin strips. Ensure your knife is sharp to achieve clean cuts.
Peel and thinly slice the cucumber. Peel and julienne the carrot. Cut the avocado in half, remove the pit, and slice it thinly.
Toast the nori sheets over an open flame for a few seconds on each side for added flavor, being careful not to burn them. Cut the nori sheets into thin strips.
For assembly, place a portion of the seasoned sushi rice on a serving plate. Arrange the sliced sashimi, cucumber, carrot, avocado, and nori strips over the rice.
Drizzle with gluten-free tamari and sprinkle sesame seeds on top for garnish. Add pickled ginger on the side for extra flavor.
Serve the Chirashi Sushi immediately and enjoy this colorful and gluten-free sushi delight.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 5724 mg | 249% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 42.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2368 mg | 50% | |
*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.
