Soy-Free Cooked Salmon Avocado Sushi
Delight in the fresh, vibrant flavors of this Soy-Free Cooked Salmon Avocado Sushi, a wholesome twist on a beloved classic! Perfect for those avoiding soy, this sushi swaps raw fish for tender, oven-baked salmon, adding a melt-in-your-mouth texture that pairs beautifully with creamy avocado and crisp cucumber. The sushi rice is delicately seasoned with a homemade rice vinegar blend, and everything comes together in a neat, flavorful nori wrap that’s as easy to roll as it is to savor. With minimal prep and simple ingredients, this recipe is an approachable way to bring the art of sushi-making into your kitchen. Serve with optional wasabi and pickled ginger to elevate each bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.5 pound salmon fillet
- 1 teaspoon olive oil
- 1 whole avocado
- 4 sheets nori sheets
- 0.5 cup cucumbers
- 1 tablespoon lemon juice
- 1 teaspoon wasabi paste (optional)
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the sushi rice several times until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds or until the sugar dissolves. Stir well.
Transfer the cooked rice to a large bowl. Evenly drizzle the vinegar mixture over the rice, gently folding to combine. Allow the rice to cool to room temperature.
Preheat your oven to 350°F (175°C).
Place the salmon fillet on a baking sheet. Drizzle with olive oil and season with a pinch of salt. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool.
Once cooled, flake the salmon into bite-sized pieces.
Cut the avocado in half, remove the pit, and slice it into thin strips. Drizzle with lemon juice to prevent browning.
Slice cucumbers into thin matchsticks.
Place a sheet of nori, shiny side down, on a bamboo sushi mat.
With damp hands, spread about 3/4 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange flaked salmon, avocado slices, and cucumber sticks horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly but gently, pulling the mat away as you go, until the roll is closed, sealing the edge with a bit of water.
Repeat with the remaining ingredients.
Use a sharp knife to slice each roll into 6-8 pieces.
Serve the sushi rolls with wasabi paste and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.6 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2182 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.
