Gluten-Free Salmon and Avocado Sushi
Elevate your sushi-making game with this Gluten-Free Salmon and Avocado Sushi recipe—a healthy, flavorful twist on a classic favorite! Perfect for home chefs, this recipe combines high-quality sushi-grade salmon, creamy avocado, and crisp cucumber, all rolled into nutrient-rich nori sheets with seasoned gluten-free sushi rice. With just 30 minutes of prep and a simple rolling technique using a bamboo sushi mat, you'll enjoy restaurant-quality sushi from the comfort of your kitchen without worrying about gluten. Ideal for sushi lovers or those new to crafting rolls at home, this dish is as visually stunning as it is delicious. Serve it with gluten-free soy sauce for dipping and savor the perfect balance of fresh, bold flavors in every bite.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Gluten-free rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon, sushi-grade
- 1 medium Avocado
- 1 small Cucumber
- For serving Gluten-free soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the gluten-free rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or a paddle to season the rice. Allow the rice to cool to room temperature.
Slice the sushi-grade salmon into thin strips, approximately 1/4-inch thick.
Peel and pit the avocado. Cut the flesh into thin slices.
Peel and julienne the cucumber into thin strips.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
Lay a nori sheet, shiny side down, on the mat.
Wet your hands with water to prevent the rice from sticking. Spread about 1/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few slices of salmon, avocado, and cucumber horizontally across the center of the rice.
Lift the edge of the mat closest to you and roll it forward, pressing the ingredients firmly, until the roll is complete.
Slice the roll into 6 pieces using a sharp knife. Repeat with remaining ingredients.
Serve the sushi with gluten-free soy sauce on the side.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2013 mg | 43% | |
*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.
