Gluten-Free Salmon Sushi Roll
Elevate your sushi-making game with this Gluten-Free Salmon Sushi Roll recipe—perfect for sushi lovers seeking a delicious homemade alternative. This recipe combines tender sushi rice seasoned with a tangy rice vinegar blend, fresh salmon strips, creamy avocado, and crisp cucumber all wrapped in large nori sheets for the ultimate texture and flavor experience. Made completely gluten-free with tamari sauce instead of traditional soy sauce, these rolls are ideal for those with dietary restrictions. Whether you're rolling sushi for the first time or honing your skills, this recipe offers a step-by-step guide to achieve restaurant-quality results in your kitchen. Serve with tamari, wasabi, and pickled ginger for an authentic sushi platter that’s sure 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 large sheets Nori sheets
- 8 ounces Fresh salmon
- 1 medium Avocado
- 1 small Cucumber
- 0.25 cup Gluten-free tamari sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan.
Cook the rice according to the rice cooker instructions, or bring the rice and water to a boil in the saucepan, then reduce to a simmer, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. Let it stand covered for 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 with a spatula. Allow to cool to room temperature.
Slice the fresh salmon into thin strips (about 1/2 inch wide) and set aside.
Halve the avocado, remove the pit, peel, and slice into thin strips. Peel the cucumber and cut into long, thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Lay one nori sheet, shiny side down, on the plastic wrap.
Wet your hands and spread a thin, even layer of rice on the nori, leaving a 1-inch border at the top.
Arrange a few strips of salmon, avocado, and cucumber horizontally across the rice, about 1 inch from the bottom.
Using the mat, carefully lift the edge of the nori closest to you and begin to roll it over the fillings, pressing gently to form a firm roll. Continue rolling until you reach the end. Lightly press along the length of the roll to secure it.
Using a sharp, wet knife, slice the roll into 8 equal pieces. Repeat the process with remaining nori sheets and ingredients.
Serve the sushi rolls with gluten-free tamari sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2208 mg | 47% | |
*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.
