Gluten-Free Spicy Salmon Roll
Dive into the irresistible flavors of this Gluten-Free Spicy Salmon Roll—a perfect fusion of fresh sushi-grade salmon, creamy avocado, crisp cucumber, and a bold, fiery kick from homemade sriracha mayo. This recipe is tailored for gluten-free diets, swapping soy sauce for tamari sauce and incorporating gluten-free nori sheets to ensure everyone can savor its deliciousness. Designed for both novice and experienced sushi-makers, the step-by-step instructions guide you through crafting perfectly rolled sushi using a bamboo mat and plastic wrap. Sprinkled with optional sesame seeds and paired with additional spicy mayo or tamari for dipping, this sushi roll is an impressive restaurant-quality dish you can prepare in the comfort of your kitchen. Ready in under an hour, it’s a flavorful, gluten-free treat sure to satisfy your sushi cravings!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Raw salmon (sushi-grade)
- 1 tablespoon Gluten-free tamari sauce
- 1.5 tablespoons Sriracha sauce
- 2 tablespoons Mayonnaise
- 0.5 cup Cucumber, julienned
- 0.5 Avocado, sliced thinly
- 2 Gluten-free nori sheets
- 2 teaspoons Sesame seeds (optional)
- 1 piece Plastic wrap
- 1 Bamboo sushi mat
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine 1 cup of sushi rice with 1.25 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice using a wooden spoon. Allow the rice to cool to room temperature.
Cut the salmon into thin strips (approximately 1/4 inch wide) and marinate with gluten-free tamari sauce in a bowl. Set aside.
In a separate small bowl, mix mayonnaise and sriracha sauce to create the spicy mayo.
Lay a piece of plastic wrap over the bamboo sushi mat. Place one sheet of gluten-free nori, shiny side down, on the wrapped mat.
Wet your hands with water to prevent sticking and spread a thin, even layer of sushi rice on the nori, leaving about 1 inch at the top edge uncovered.
Flip the nori so the rice is facing down against the plastic wrap. Arrange salmon strips, cucumber, avocado slices, and a drizzle of spicy mayo horizontally across the center of the nori.
Use the bamboo mat to tightly roll the nori, starting at the bottom edge, keeping the fillings centered. Press firmly with the mat to shape the roll.
Carefully remove the plastic wrap and slice the roll into 6-8 pieces, using a sharp knife dipped in water for clean cuts.
Sprinkle sesame seeds over the roll if desired and serve immediately with additional spicy mayo or gluten-free tamari sauce for dipping.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 973 mg | 21% | |
*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.
