Soy-Free Salmon Avocado Roll
Dive into a fresh take on sushi with this Soy-Free Salmon Avocado Roll, perfect for those seeking a light yet satisfying recipe packed with vibrant flavors. Made with tender, thinly sliced fresh salmon, creamy avocado, crunchy cucumber, and seasoned sushi rice wrapped in delicate nori sheets, this roll skips soy-based condiments for a clean, allergen-friendly approach to classic sushi. A simple rice vinegar blend enhances the sticky rice without overpowering the natural flavors of the ingredients, while the tangy pickled ginger and zesty wasabi provide the ideal finishing touches. Ready in just under an hour, this homemade sushi recipe is a perfect option for healthy appetizers or an elegant dinner party treat. Bring restaurant-quality sushi right to your kitchen—no soy required!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Fresh salmon
- 1 medium Avocado
- 4 sheets Nori sheets
- 0.5 small Cucumber
- 1 teaspoon Wasabi
- 1 tablespoon Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan, and cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer and cover for 15 minutes.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Let it cool to room temperature.
Slice the salmon into thin strips, approximately 1/4 inch thick.
Cut the avocado in half, remove the pit, and slice it into thin strips.
Peel the cucumber and cut it into long, thin matchsticks.
Place a sheet of nori on a bamboo sushi mat, shiny side down.
Dip your hands in water to prevent sticking, then spread about 1/2 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.
Lay a few strips of salmon, avocado, and cucumber horizontally across the center of the rice.
Using the sushi mat, carefully roll the nori over the filling, holding the ingredients in place, and apply gentle pressure to shape the roll. Continue rolling until the rice meets the nori border.
Seal the edge of the nori with a little water using your finger.
Use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the rolls with wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1521 mg | 32% | |
*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.
