Soy-Free Classic Salmon Sushi Rolls
Elevate your sushi game with these Soy-Free Classic Salmon Sushi Rolls—a perfect option for sushi lovers seeking a flavorful, allergen-friendly alternative. This recipe showcases tender, skinless salmon fillets paired with crisp cucumber and creamy avocado, all wrapped in nori and seasoned sushi rice for a harmonious blend of texture and taste. The rice is delicately seasoned with rice vinegar, sugar, and salt, creating the ideal foundation for the rolls. Effortlessly roll your creation using a bamboo sushi mat, and enjoy beautifully sliced sushi pieces that are as visually stunning as they are delicious. Finished with wasabi and pickled ginger, these homemade sushi rolls are perfect for impressing guests or enjoying a healthy, soy-free weeknight dinner in just 60 minutes.
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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
- 8 ounces fresh salmon fillet, skinless
- 4 sheets nori sheets
- 1 medium cucumber
- 1 medium avocado
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi paste
- 1 teaspoon lemon juice
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved.
Transfer the cooked rice to a large mixing bowl. Gradually fold in the vinegar mixture using a wooden spatula, ensuring it's well mixed without mashing the rice. Let the rice cool to room temperature.
Cut the salmon into strips about 1/2-inch wide and the length of your nori sheets.
Peel the cucumber; slice it in half lengthwise and remove the seeds. Cut into long strips similar to the salmon.
Slice the avocado in half, remove the pit, peel, and then cut into thin slices. Sprinkle the slices with lemon juice to prevent browning.
Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over it. Place a nori sheet, shiny side down, on the plastic wrap.
Dampen your hands with water and spread approximately 1/4 of the prepared rice evenly over the nori, leaving a 1-inch border at the top edge.
Place a few strips of salmon, cucumber, and avocado horizontally in the center of the rice.
Using the bamboo mat, lift the edge closest to you and carefully roll over the filling, applying gentle pressure to form a tight cylinder. Seal the roll by moistening the border at the top edge of the nori.
Repeat the process with the remaining ingredients to make additional rolls.
With a sharp knife, slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Arrange the sushi rolls on a platter and serve with wasabi, pickled ginger, and additional lemon juice, if desired.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2145 mg | 46% | |
*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.
