Gluten-Free Cooked Salmon Avocado Sushi
Delight your taste buds with this Gluten-Free Cooked Salmon Avocado Sushi recipe, a perfect fusion of simplicity and bold flavor that caters to dietary sensitivities without compromising on taste. Featuring tender strips of cooked salmon, creamy avocado, and crisp cucumber, all enveloped in seasoned sushi rice and wrapped in nori sheets, this recipe provides a satisfying homemade sushi experience. Crafted with gluten-free soy sauce and easy-to-follow instructions, it's ideal for sushi lovers looking for a wholesome, allergen-friendly alternative. Ready in under an hour, this beautiful dish is perfect for impressing guests or treating yourself to a light, nutritious meal. Pair it with a side of dipping sauce for an extra burst of umami flavor!
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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
- 4 pieces Nori sheets
- 8 ounces Cooked salmon fillet
- 1 medium Avocado
- 1 small Cucumber
- 0.25 cup Gluten-free soy sauce
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil on the stove, then cover and reduce heat to low. Cook for 15 minutes or until water is absorbed.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Slice the cooked salmon into long thin strips. Halve and pit the avocado, then slice it into even strips. Peel the cucumber and cut it into thin matchsticks.
Place a bamboo sushi mat on a flat surface and top with a sheet of plastic wrap. Position a nori sheet shiny-side down against the wrap.
Spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange strips of salmon, avocado, and cucumber in a line across the center of the rice.
Lift the bamboo mat, using the plastic wrap to help, and roll the sushi away from you, keeping it tight until you reach the top border of the nori.
Dampen the top edge of the nori with a little water and press it onto the roll to seal.
Repeat steps 6-9 with the remaining ingredients to make additional rolls.
Using a very sharp knife, slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.
Serve with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2455 mg | 52% | |
*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.
