Gluten-Free Salmon Avocado Sushi
Indulge in the fresh, vibrant flavors of Gluten-Free Salmon Avocado Sushi—a healthier, homemade alternative to your favorite Japanese takeout. Crafted with perfectly seasoned sushi rice, succulent strips of fresh salmon, and creamy avocado, these sushi rolls are wrapped in nutrient-rich nori sheets for a classic touch. This recipe is entirely gluten-free, thanks to the use of gluten-free soy sauce, making it accessible for those with dietary restrictions. Whether you're a sushi aficionado or a novice, the step-by-step process, along with simple ingredients like sesame seeds, pickled ginger, and wasabi, ensures professional-quality rolls in the comfort of your own kitchen. Perfect for a light meal, appetizer, or a fun sushi night, these wholesome and flavor-packed rolls are ready to impress in just under an hour!
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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
- 200 grams Fresh salmon fillet
- 1 medium Avocado
- 4 sheets Nori sheets
- 4 tablespoons Gluten-free soy sauce
- 50 grams Pickled ginger
- 2 teaspoons Wasabi paste
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the rice cooker's instructions. Alternatively, use a saucepan over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes. Let the rice rest for 10 minutes off the heat.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently and stir until the sugar dissolves. Remove from heat.
Transfer the cooked rice to a large bowl. Gradually fold the vinegar mixture into the rice using a wooden spatula, while fanning the rice to help it cool. Cover the rice with a damp cloth and set aside.
Slice the salmon into thin strips and peel and slice the avocado into similar-sized strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.
Wet your hands to prevent sticking and spread about 1/4 of the prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Place a few strips of salmon and avocado across the center of the rice.
Use the bamboo mat to firmly roll the nori over the filling, applying gentle pressure. Continue rolling to form a tight roll and seal by moistening the top border with a little water.
Repeat with the remaining ingredients to create additional rolls.
Using a sharp knife wetted with water, slice each roll into 6-8 pieces.
Sprinkle the sliced sushi rolls with sesame seeds.
Serve the gluten-free salmon avocado sushi with gluten-free soy sauce, pickled ginger, and wasabi paste.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2273 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.
