Gluten-Free Salmon Avocado Roll
Delight in the fresh flavors of a Gluten-Free Salmon Avocado Roll, a perfect fusion of healthy and satisfying sushi made entirely gluten-free! Featuring tender sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, these rolls combine thinly sliced fresh salmon, creamy ripe avocado, and crisp cucumber for a harmonious blend of textures. Wrapped in nutrient-rich nori sheets and rolled to perfection using a bamboo sushi mat, each bite offers the perfect balance of flavor and vibrancy. This recipe is ideal for anyone seeking gluten-free options without compromising on taste, and it pairs beautifully with gluten-free soy sauce, pickled ginger, and wasabi for a classic sushi experience. Quick to assemble and enticingly fresh, these rolls make an elegant appetizer or light lunch to impress.
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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 ounces Fresh salmon fillet
- 1 medium Ripe avocado
- 0.5 medium Cucumber
- 4 pieces Nori sheets
- optional Gluten-free soy sauce
- optional Pickled ginger
- optional Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice in a saucepan with 1.25 cups of water. Cover and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Remove the saucepan from heat and let the rice stand, covered, for 10 minutes.
While the rice is resting, 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 using a spatula. Let the rice cool to room temperature.
Cut the salmon into thin strips, about 1/4 inch thick.
Peel and pit the avocado, then slice it into thin strips.
Peel the cucumber and cut it into thin matchstick-sized pieces.
Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over it. Place a nori sheet, shiny side down, on the plastic wrap.
Moisten your hands with water to prevent sticking. Spread an even layer of sushi rice over the nori, leaving a 1-inch border on the far side.
Arrange a few slices of salmon, avocado, and cucumber along the center of the rice.
Use the bamboo mat to tightly roll the sushi away from you, applying firm but gentle pressure to form a compact roll. Seal the edge by slightly moistening it with water.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, cut each roll into 6-8 slices, wiping the knife with a damp cloth between cuts to prevent sticking.
Serve the salmon avocado rolls with gluten-free soy sauce, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.2 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1850 mg | 39% | |
*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.
