Gluten-Free Temaki Salmon
Dive into the fresh and flavorful world of sushi with this Gluten-Free Temaki Salmon recipe. Perfect for sushi lovers seeking a gluten-free twist, this vibrant dish features tender slices of sushi-grade salmon paired with crisp cucumber, sweet carrot, creamy avocado, and perfectly seasoned short-grain sushi rice, all wrapped in gluten-free nori sheets. With a quick prep and cook time of just 45 minutes, these hand-rolled sushi cones are as easy to make as they are fun to eat—ideal for a casual dinner or entertaining guests. Served with gluten-free soy sauce, pickled ginger, and a dash of wasabi, this customizable recipe delivers restaurant-quality taste in the comfort of your own kitchen. Whether you’re a sushi enthusiast or new to Japanese cuisine, these gluten-free salmon temaki rolls promise a fresh, colorful, and satisfying meal that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 200 grams Sushi-grade salmon
- 3 tablespoons Gluten-free soy sauce
- 6 whole sheets Gluten-free sushi nori sheets
- 2 cups Short-grain sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium-sized Cucumber
- 1 medium-sized Carrot
- 1 medium-sized Avocado
- 100 grams Pickled ginger (optional)
- to taste Wasabi paste (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
Cook the sushi rice according to the package instructions, typically using a 1:1.5 ratio of rice to water in a rice cooker or on the stovetop.
While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar and salt dissolve. Let it cool to room temperature.
When the rice is cooked, transfer it to a large, wide bowl. Gently fold in the sushi vinegar mixture while fanning the rice to help it cool quickly. Cover the rice with a damp cloth and set aside.
Slice the sushi-grade salmon into thin strips, about 1 cm wide and 5-6 cm long. Ensure your knife is sharp to make clean cuts.
Julienne the cucumber and carrot into thin matchstick-like strips. Slice the avocado into thin wedges.
Lay a sheet of gluten-free sushi nori on a clean cutting board. If the sheet is large, cut it in half to make handling easier.
Place a small handful of prepared sushi rice onto the bottom center of the nori sheet. Spread it gently without pressing too hard, leaving a small border around the edges.
Add a few slices of salmon, cucumber, carrot, and avocado onto the rice. Avoid overfilling to make rolling easier.
Roll the nori into a cone shape, starting from one bottom corner to the opposite top corner. Press the seam gently to seal. If needed, dip your finger in water to help the nori stick.
Repeat with the remaining nori sheets and fillings.
Serve the Temaki Salmon rolls immediately with gluten-free soy sauce, pickled ginger, and wasabi paste on the side if desired. Enjoy!
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 26.2 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2528 mg | 54% | |
*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.
