Gluten-Free Sushi Salad
Dive into the vibrant flavors of Japan with this Gluten-Free Sushi Salad, a delightful twist on traditional sushi rolls that's perfect for a quick, healthy meal. Featuring tender sushi rice seasoned with tangy rice vinegar, crisp cucumber, julienned carrot, creamy avocado, and the optional addition of succulent shrimp, this deconstructed sushi bowl is as beautiful as it is satisfying. Gluten-free soy sauce (tamari) and toasted sesame oil enhance the dish with an irresistible umami flavor, while toasted sesame seeds, scallions, and nori strips add a touch of authentic sushi flair. Ready in just 40 minutes, this recipe is ideal for busy weeknights or meal prep. Perfectly balanced, customizable, and packed with fresh ingredients, this sushi salad brings restaurant-quality taste right to your kitchen.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 2 nori sheets
- 1 medium cucumber
- 1 large carrot
- 1 large avocado
- 1 cup cooked shrimp (optional, for non-vegetarian version)
- 2 tablespoons gluten-free soy sauce (tamari)
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 scallions
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
In a medium-sized pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover tightly, and simmer for 18-20 minutes. Remove from heat and let stand, covered, for an additional 10 minutes.
While the rice cooks, prepare the sushi vinegar mix by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Gently fold the sushi vinegar mixture into the cooked rice while the rice is still warm. Set aside to cool to room temperature.
Cut the nori sheets into small squares or strips using scissors and set aside.
Peel and slice the cucumber into thin strips or bite-sized pieces. Julienne the carrot or create ribbons using a vegetable peeler. Dice the avocado into cubes.
To assemble the sushi salad, divide the seasoned rice into 4 serving bowls.
Top each portion of rice with cucumber, carrot, avocado, and optionally cooked shrimp.
Drizzle each bowl with gluten-free soy sauce (tamari) and a few drops of toasted sesame oil for flavor.
Sprinkle toasted sesame seeds and chopped scallions over the top as garnish.
Add cut nori strips and optional pickled ginger on the side or on top of the salad for an authentic sushi flavor.
Serve immediately and enjoy your fresh, vibrant gluten-free sushi salad!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 21.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2446 mg | 52% | |
*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.
