Soy-Free Spicy Salmon Roll
Dive into the irresistible flavors of this Soy-Free Spicy Salmon Roll, a delightful twist on the classic sushi roll that's perfect for those seeking soy-free options. Featuring tender, sashimi-grade salmon, creamy avocado, crunchy cucumber, and a zesty homemade spicy sauce, this recipe balances indulgent textures and bold flavors. The sushi rice, seasoned with a touch of sweetness and saltiness, acts as the perfect base, while toasted sesame seeds elevate each bite with nutty aromas. Crafted without soy, this roll is ideal for dietary restrictions while delivering all the satisfaction of homemade sushi. Whether you're hosting a dinner party or enjoying a cozy night in, these rolls are simple to prepare yet impressively gourmet. Serve with extra spicy sauce for a customizable kick and watch your guests savor every moment!
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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 ounces Fresh salmon (sashimi-grade)
- 1 medium Avocado
- 2 sheets Nori sheets
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha (or soy-free hot sauce)
- 0.5 medium Cucumber
- 1 teaspoon Toasted sesame seeds
Instructions
Rinse the sushi rice in cold water until the water runs clear.
Combine the rinsed rice and water in a medium pot. Cover and bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes or until the water is fully absorbed. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let it cool to room temperature.
While the rice is cooling, prepare the fillings. Slice the salmon into thin strips, peel and slice the avocado, and cut the cucumber into thin matchsticks.
In a small bowl, mix the mayonnaise and Sriracha (or soy-free hot sauce) to create the spicy sauce.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. With dampened fingers, spread a thin, even layer of cooled rice over the nori, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge.
Arrange a few strips of salmon, avocado, and cucumber horizontally across the center of the rice. Drizzle a small amount of the spicy sauce on top of the filling.
Using the bamboo mat, tightly roll up the sushi, starting at the edge closest to you. Press gently to secure the roll. Use the uncovered edge of the nori to seal the roll by dampening it slightly with water.
Repeat with the remaining ingredients to make the second roll.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the blade with a damp towel between cuts to ensure clean edges.
Sprinkle the sliced rolls with toasted sesame seeds and serve with extra spicy sauce on the side.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1472 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.
