Gluten-Free Salmon Uramaki
Delight in the exquisite flavors of Gluten-Free Salmon Uramaki, a fresh and healthy sushi recipe perfect for gluten-sensitive foodies and sushi enthusiasts alike. This vibrant and flavorful dish features sushi-grade salmon, creamy avocado, crisp cucumber, and seasoned sushi rice wrapped in nori sheets for a tantalizing inside-out roll. With a beautiful sprinkle of sesame seeds and a serving of gluten-free soy sauce, wasabi, and pickled ginger, every bite is a fusion of textures and umami goodness. Easy to prepare with straightforward steps, this gluten-free sushi recipe offers a gourmet dining experience right from the comfort of your kitchen. Perfect for parties, special occasions, or an impressive weeknight treat, this dish pairs beautifully with a chilled glass of sake or green tea.
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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
- 2 sheets nori sheets
- 200 grams salmon, fresh and sushi-grade
- 1 whole avocado
- 0.5 whole cucumber
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon wasabi
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
Instructions
Rinse the sushi rice under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve completely.
Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture, folding the rice with a spatula to evenly coat. Allow the rice to cool to room temperature.
Cut the salmon into thin strips. Peel, pit, and slice the avocado. Cut the cucumber into long, thin strips.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place one sheet of nori, shiny side down, on the mat.
Moisten your hands with water to prevent the rice from sticking. Spread half of the rice evenly over the nori, pressing gently and leaving a 1-inch border at the top.
Sprinkle half of the sesame seeds over the rice. Carefully flip the nori sheet so the rice is facing down and the nori is facing up.
Arrange half of the salmon, avocado, and cucumber along the center of the nori.
Using the bamboo mat, start rolling the uramaki tightly from the edge closest to you, pressing gently and evenly. Continue rolling until the edges meet.
Repeat steps 6-10 to make the second roll.
With a sharp, wet knife, slice each roll into 8 even pieces.
Serve with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.6 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1998 mg | 43% | |
*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.
