Gluten-Free Classic Salmon Sushi Rolls
Dive into the fresh and vibrant flavors of Gluten-Free Classic Salmon Sushi Rolls, a recipe that combines traditional sushi-making techniques with gluten-free ingredients for a delightful twist. Perfect for sushi enthusiasts and those with dietary restrictions, this recipe pairs sushi-grade salmon with creamy avocado and crisp cucumber, all enveloped in perfectly seasoned sushi rice and nori sheets. With step-by-step instructions, you'll master the art of rolling like a pro using a bamboo mat for tight, beautifully shaped rolls. Serve these homemade rolls with gluten-free soy sauce, pickled ginger, and wasabi for an authentic dining experience. Ready in under an hour, this elegant dish is ideal for impressing guests or indulging in a healthy, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1.5 cups Short-grain sushi rice
- 2 cups Water
- 1.5 tablespoons Gluten-free rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Fresh salmon, sushi-grade
- 5 pieces Nori sheets
- 1 medium Cucumber
- 1 ripe Avocado
- 1 bottle Gluten-free soy sauce
- 1 jar Pickled ginger
- 1 tube Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed sushi rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, mix the gluten-free rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are entirely dissolved. Let it cool.
Once the rice is cooked, transfer it to a large mixing bowl. Gently fold the vinegar mixture into the rice with a spatula or wooden spoon. Allow the rice to cool to room temperature.
Meanwhile, cut the fresh salmon into thin strips. Peel and seed the cucumber, then cut it into thin strips to match the length of the nori sheets. Slice the avocado into thin strips.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.
Lay a nori sheet on the covered sushi mat. Use damp hands to spread an even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange strips of salmon, cucumber, and avocado across the rice near the bottom edge of the nori sheet.
Using the mat as a guide, roll the sushi tightly from the bottom, applying slight pressure to form a cylinder. Seal the roll by moistening the top border of the nori with water.
Use a sharp knife dipped in water to slice the roll into 1-inch pieces. Repeat the rolling and slicing process with the remaining ingredients.
Serve the salmon sushi rolls with gluten-free soy sauce, pickled ginger, and wasabi paste for dipping.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 26570 mg | 1155% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 22.9 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 350 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3298 mg | 70% | |
*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.
