Soy-Free Salmon and Avocado Sushi
Discover the fresh, vibrant flavors of Soy-Free Salmon and Avocado Sushi, a delicious twist on traditional sushi perfect for allergen-conscious eaters. This recipe pairs tender strips of fresh salmon, creamy avocado, and crisp cucumber, delicately rolled in seasoned sushi rice and nori sheets. Skip the soy sauce with an optional soy-free fish sauce dip or enjoy the rolls with a zesty squeeze of lemon and tangy pickled ginger. No sushi experience? No problem! Easy instructions guide you through rolling your own sushi like a pro, creating a beautiful, healthy platter in just 45 minutes. This light yet satisfying dish is ideal for everything from casual dinners to elegant gatherings. Make it your go-to recipe for soy-free sushi that’s bursting with flavor!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Fresh salmon fillet
- 1 medium Avocado
- 1 small Cucumber
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
- 1 medium Lemon
- 2 tablespoons Fish sauce (soy-free, optional)
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear.
Combine the rinsed sushi rice and 1.5 cups of water in a pot. Bring to a boil over medium-high heat, then cover and reduce to low heat. Cook for 15 minutes, then remove from the heat and let it sit, covered, for another 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Allow to cool slightly.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, cut the salmon fillet into long, thin strips. Peel and pit the avocado, then slice it into thin strips. Peel the cucumber and cut into thin julienne strips.
Place a bamboo sushi mat on a clean surface and put a sheet of nori on top, shiny side down.
With damp hands, evenly spread a thin layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top.
Place a strip of salmon, avocado, and cucumber along the bottom edge of the rice.
Optional: Mix wasabi with a small amount of water to form a paste and spread a thin line next to the fillings for added spice.
Lift the bottom edge of the sushi mat, roll it over the filling, and press firmly but gently to shape the roll as you go. Seal the roll using the rice-free edge of the nori.
Using a sharp knife, gently slice the sushi roll into pieces, wiping the blade with a damp cloth between cuts.
Repeat steps 6-11 for the remaining nori sheets and ingredients.
Once all rolls are made, serve the soy-free sushi with pickled ginger and a splash of lemon. For an optional soy-free dip, serve with fish sauce.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 17.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2282 mg | 49% | |
*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.
