Gluten-Free Salmon and Avocado Sushi Roll
Elevate your sushi night with these Gluten-Free Salmon and Avocado Sushi Rolls, packed with vibrant flavors and wholesome ingredients. Perfectly seasoned sushi rice serves as the foundation, while buttery avocado and silky sashimi-grade salmon bring rich textures to every bite. This recipe uses gluten-free soy sauce and nori sheets, making it a delicious and safe option for those with gluten sensitivities. With step-by-step instructions that make rolling sushi a breeze, you can enjoy restaurant-quality sushi at home in just under an hour. Pair this easy homemade sushi with pickled ginger, wasabi, and extra soy sauce for a complete sushi experience that’s both fresh and satisfying.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon (sashimi-grade)
- 1 large Avocado
- 4 tablespoons Gluten-free soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a medium saucepan and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 10 minutes.
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. Allow the rice to cool to room temperature.
Slice the salmon into thin strips, about 1/4 inch thick. Peel and slice the avocado into thin strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
With wet hands, spread about 3/4 cup of the sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange strips of salmon and avocado along the edge of the rice closest to you.
Starting from the edge closest to you, use the bamboo mat to gently roll the sushi away from you, pressing the filling together as you roll.
Seal the roll by wetting the edge of the nori with water. Using a sharp knife, cut the roll into bite-size pieces.
Repeat with the remaining nori sheets, rice, salmon, and avocado.
Serve with gluten-free soy sauce, pickled ginger, and a small amount of wasabi paste on the side.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5848 mg | 254% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 14.6 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2260 mg | 48% | |
*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.
