Soy-Free Gunkan Maki
Dive into the world of refined Japanese cuisine with Soy-Free Gunkan Maki, a creative twist on the classic sushi favorite that skips soy-based sauces without sacrificing any flavor. This vibrant recipe features seasoned sushi rice delicately enveloped in crisp nori sheets, creating the perfect base for an elegant medley of fresh salmon, creamy avocado tossed in a hint of lemon juice, and crisp cucumber juliennes. The recipe’s focus on bright, natural ingredients and simple techniques makes it both approachable and satisfying. Finished with a sprinkle of aromatic chives and served alongside pickled ginger, each bite is a tantalizing balance of textures and flavors. Perfect for sushi enthusiasts or anyone seeking a light, soy-free alternative, this dish will elevate your at-home sushi night to gourmet levels in just one hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets
- 100 grams Fresh salmon
- 1 medium Avocado
- 1 teaspoon Lemon juice
- 0.5 medium Cucumber
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger
- 1 tablespoon Chopped chives
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy.
Cook the sushi rice according to package instructions. Typically, you would use a rice cooker or a saucepan, utilizing a 1:1.5 ratio of rice to water.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Do not bring to a boil.
Pour the vinegar mixture over the warm rice and gently fold with a wooden spoon or rice paddle to mix evenly. Allow the rice to cool to room temperature.
Cut the nori sheets into strips approximately 2 inches wide. These will form the outer borders of the gunkan maki.
Slice the salmon into small cubes and set aside.
Peel and pit the avocado, then dice it into small cubes. Toss the avocado cubes with lemon juice to prevent browning.
Thinly slice the cucumber, and then julienne into strips about 2 inches long.
With damp hands, shape a small ball of seasoned sushi rice (about 1-1.5 tablespoons) into an oval shape.
Wrap the nori strip around the rice ball, leaving a small border at the top to hold the toppings. The edges of the nori can be sealed by wetting them slightly.
Fill each gunkan maki with a portion of salmon, avocado, and cucumber, arranging neatly.
If desired, add a small dab of wasabi paste on top of each piece.
Sprinkle the gunkan maki with chopped chives and serve with pickled ginger on the side.
Serve the gunkan maki immediately for the best flavor and texture.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1447 mg | 31% | |
*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.
