Soy-Free Alaskan Sushi Roll
Delight in the flavors of the ocean with our tantalizing Soy-Free Alaskan Sushi Roll, a perfect choice for those seeking a fresh and allergen-friendly sushi experience. This refined recipe features tender slices of sashimi-grade salmon, creamy avocado, and crisp cucumber nestled in perfectly seasoned sushi rice and wrapped in nori sheets. The roll is elevated with a touch of wasabi and a sprinkle of togarashi, adding a subtle kick of spice. Finished off with gluten-free tamari or coconut aminos for dipping, this sushi is completely soy-free without sacrificing that authentic umami punch. With clear, simple steps and an approachable 40-minute prep time, this recipe is ideal for sushi enthusiasts looking for a wholesome, homemade twist on a classic Alaskan roll. Serve alongside pickled ginger, and you'll have the ultimate Japanese-inspired dining experience right at home.
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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
- 4 ounces Fresh salmon (sashimi-grade)
- 1 medium Avocado
- 0.5 Cucumber
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Togarashi (Japanese 7-spice blend)
- 2 tablespoons Pickled ginger
- 2 tablespoons Non-soy gluten-free tamari or coconut aminos
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed.
Remove the saucepan from the heat and let it stand, covered, for 10 minutes to finish steaming.
In a small bowl, mix the rice vinegar, sugar, and salt. Pour the mixture over the cooked rice and gently fold until the rice is evenly coated. Allow the rice to cool to room temperature.
While the rice is cooling, prepare your ingredients: thinly slice the salmon into strips, peel and slice the avocado, and cut the cucumber into matchstick-sized pieces.
Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap. Place a nori sheet shiny side down on the mat.
With dampened hands, spread half of the prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Spread a bit of wasabi along the center of the rice. Arrange half of the salmon slices, avocado, and cucumber in a line down the middle.
Using the sushi mat, carefully roll the nori over the fillings, applying gentle but even pressure. Seal the edges with a little water if necessary.
Repeat the assembly with the second nori sheet and remaining ingredients.
Slice each roll into 6-8 pieces using a sharp, wet knife to prevent sticking.
Sprinkle lightly with togarashi for an extra burst of flavor. Serve with pickled ginger and a side of non-soy gluten-free tamari or coconut aminos for dipping.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 17.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1568 mg | 33% | |
*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.
