Soy-Free Orange Topped Sushi Roll
Indulge in the refreshing flavors of this Soy-Free Orange Topped Sushi Roll, a vibrant twist on traditional sushi that celebrates fresh, wholesome ingredients. Perfect for those avoiding soy-based condiments, this recipe features tender sushi rice seasoned with a homemade rice vinegar blend, creamy avocado, crisp cucumber, and rich, buttery salmon. What truly sets this sushi apart is the unique topping—a delicate slice of juicy orange that adds a burst of citrusy sweetness to each bite. Sprinkled with toasted sesame seeds for a hint of nuttiness, these rolls are both visually stunning and deliciously balanced. Easy to prepare and beautifully rolled, this sushi recipe is ideal for impressing guests or treating yourself to a light, flavorful meal.
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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
- 4 pieces Nori seaweed sheets
- 1 medium Fresh cucumber
- 1 medium Avocado
- 0.5 pound Fresh salmon
- 1 large Orange
- 2 tablespoons Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
Remove the pan from heat and let it sit, covered, for 10 minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently and stir until the sugar and salt dissolve. Cool slightly.
Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Peel and slice the cucumber into thin strips long enough to fit the sushi roll, and do the same with the avocado, discarding the pit and skin.
Slice the fresh salmon into thin strips.
Peel the orange, ensuring to remove all the white pith, and cut into thin rounds.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
Spread approximately 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Sprinkle some toasted sesame seeds over the rice for added flavor and texture.
Lay cucumber, avocado, and salmon strips horizontally at the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to shape into a compact roll. Seal the edge of the nori with water.
Repeat this process for the remaining nori sheets and fillings.
With a sharp knife, slice each roll into approximately 6-8 pieces.
Top each slice with a thin round of orange.
Serve immediately, optionally with a side of wasabi and ginger for additional flavor.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2328 mg | 50% | |
*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.
