Gluten-Free Orange Topped Sushi Roll
Elevate your sushi night with this vibrant and zesty Gluten-Free Orange Topped Sushi Roll! Perfectly seasoned sushi rice creates the base for delicate strips of fresh salmon, creamy avocado, and crisp cucumber, all artfully wrapped in nutty nori sheets. The star of the show? A refreshing slice of juicy orange atop each roll, adding a burst of citrusy brightness that pairs beautifully with the savory flavors. This recipe is completely gluten-free, thanks to the use of gluten-free soy sauce, making it ideal for those with dietary restrictions. Easy to prepare with just 40 minutes of prep time, these sushi rolls are as visually stunning as they are delicious, offering a fresh, healthy twist to your homemade sushi menu. Serve with wasabi, pickled ginger, and soy sauce for the ultimate restaurant-quality experience at home.
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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 sheets nori sheets
- 1 cucumber
- 1 avocado
- 200 grams fresh salmon fillet
- 1 orange
- 0.25 cup gluten-free soy sauce
- 1 tablespoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl. Add the vinegar mixture while gently folding the rice. Let the rice cool to room temperature.
Thinly slice the cucumber lengthwise into long matchsticks. Halve and pit the avocado, then slice into strips. Slice the salmon into thin strips.
Peel the orange, removing as much of the white pith as possible, and segment it into thin slices.
Place a nori sheet, shiny side down, on a sushi mat. With wet hands, evenly spread a quarter of the rice over the nori, leaving a 1-inch border at the top.
Arrange cucumber, avocado, and salmon strips horizontally across the center of the rice.
Lift the mat at the edge closest to you and begin to roll, applying even pressure. Roll until you reach the rice-free border, and seal the roll by moistening the border with a little water.
Repeat the process with the remaining nori sheets and filling ingredients.
With a sharp knife, slice each roll into 8 pieces. Top each piece with a thin slice of orange.
Serve the sushi rolls with gluten-free soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5858 mg | 255% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 32.0 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2701 mg | 57% | |
*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.
