Gluten-Free Salmon Sushi Rolls
Discover a fresh twist on homemade sushi with these Gluten-Free Salmon Sushi Rolls, perfect for sushi lovers seeking a healthier or dietary-friendly option. This quick and easy recipe combines tender sushi rice seasoned with rice vinegar, sugar, and salt, layered with silky strips of fresh salmon, creamy avocado, and crisp cucumber, all rolled in gluten-free nori sheets. Ideal for beginners, the step-by-step instructions guide you in crafting picture-perfect rolls with the aid of a bamboo sushi mat. Serve these delicious rolls with gluten-free soy sauce, spicy wasabi, and tangy pickled ginger for a complete sushi experience that caters to gluten-free diets. Ready in under an hour, these satisfying rolls are a must-try for sushi night at home!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 0.5 pound Fresh salmon fillet
- 1 whole Avocado
- 1 whole Cucumber
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This takes about 3-4 minutes.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes until all water is absorbed.
Once the rice is cooked, remove from heat and let it sit, covered, for 10 minutes to steam.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature, spreading it out for even cooling.
While rice cools, prepare the fillings: Slice the salmon into thin strips, peel and slice the avocado, and julienne the cucumber.
Place a bamboo sushi mat on a table and lay a sheet of plastic wrap over the mat.
Place a nori sheet, shiny side down, on top of the plastic wrap.
With moistened hands, spread a thin layer of cooled sushi rice over the nori, leaving a half-inch border at the top edge.
Arrange a few strips of salmon, avocado, and cucumber across the rice, about an inch from the bottom edge.
Use the mat to carefully roll the sushi, pressing gently to keep the roll tight. Continue rolling until the seam is closed. Moisten the top edge with a little water to seal the roll.
Use a sharp knife to cut the roll into 8 even pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Repeat steps 8-12 with remaining nori sheets and fillings.
Serve the sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 31.7 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2924 mg | 62% | |
*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.
