Gluten-Free Salmon Roll
Discover the perfect fusion of health-conscious eating and gourmet satisfaction with this Gluten-Free Salmon Roll recipe. Featuring premium ingredients like fresh salmon, creamy avocado, and crisp cucumber, these homemade sushi rolls are wrapped in nori and seasoned with a delectable rice vinegar mixture for the ideal balance of flavor and texture. Designed to accommodate gluten-free diets, this recipe uses gluten-free soy sauce for dipping, ensuring everyone can enjoy its authentic taste. With 30 minutes of prep time and straightforward rolling techniques using a bamboo mat, you'll create restaurant-quality sushi in your own kitchen. Perfect for intimate dinners, parties, or a refreshing lunch, this dish pairs wonderfully with pickled ginger and a dash of spicy wasabi for a complete Japanese-inspired experience.
Log this recipe in SnapCalorie
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
- 4 ounces Fresh salmon
- 1 Cucumber
- 1 Avocado
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the pan from heat and let it sit, covered, for 10 minutes to allow the rice to absorb the remaining steam.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula; avoid mashing the grains.
Let the seasoned rice cool to room temperature while you prepare the fillings.
Slice the fresh salmon into thin strips. Peel the cucumber and cut it into thin, matchstick-like strips. Slice the avocado into thin slices.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.
Spread about 1/4 cup of the prepared sushi rice evenly over the nori, leaving about a 1-inch border at the top.
Arrange a few strips of salmon, cucumber, and avocado in a line across the bottom third of the rice-covered nori sheet.
Use the bamboo mat to roll the nori over the fillings, pressing lightly to help the roll stick together. Continue rolling to the top edge of the nori, pressing gently but firmly.
Once rolled, use a sharp knife to cut the roll into 6-8 pieces, cleaning the knife with a damp towel between cuts for neater slices.
Serve the salmon rolls with gluten-free soy sauce, a dab of wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1812 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.
