Soy-Free Spicy Salmon Sushi Roll
Delight your taste buds with this Soy-Free Spicy Salmon Sushi Roll, a fresh and flavorful twist on a classic favorite! This recipe is perfect for sushi enthusiasts avoiding soy, featuring tender sushi-grade salmon blended with creamy mayonnaise, zesty sriracha, and a hint of sesame oil for the perfect punch of heat. Layered with fluffy seasoned sushi rice, crisp cucumber, and buttery avocado slices, all wrapped in a sheet of nori, these rolls are as satisfying as they are stunning. With straightforward steps for cooking the rice and rolling the sushi, this mouthwatering homemade recipe comes together in under an hour. Serve with pickled ginger and your favorite soy-free dipping sauce to complete this vibrant and allergy-friendly sushi experience. Perfect for a light lunch, an elegant appetizer, or an impressive dinner dish!
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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
- 6 ounces Fresh salmon (sushi-grade)
- 1 tablespoon Sriracha
- 2 tablespoons Mayonnaise (egg-based or vegan, if preferred)
- 3 Nori sheets
- 0.5 Cucumber, julienned
- 0.5 Avocado, thinly sliced
- 1 teaspoon Sesame oil
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Hot sauce (soy-free, optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice remain fluffy.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the water is fully absorbed. Remove from heat and let the rice sit, covered, for 10 minutes.
While the rice is cooking, prepare the rice seasoning. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the rice seasoning. Spread the rice out to cool to room temperature.
In a small bowl, mix the diced sushi-grade salmon with sriracha, mayonnaise, and sesame oil. Adjust the amount of sriracha to your spice preference.
Prepare your sushi station by laying a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.
Wet your fingers with water and spread an even layer of sushi rice over the nori, leaving a 1-inch margin at the top edge.
Place a thin line of julienned cucumber and avocado slices near the bottom of the rice layer. Add a generous spoonful of the spicy salmon mixture on top of the vegetables.
Using the bamboo mat, tightly roll the sushi from the bottom, applying gentle pressure to shape it into a firm roll.
Seal the roll by dampening the edge of the nori with a bit of water. Let the roll sit for 2 minutes before slicing.
Using a sharp knife, slice the roll into 6-8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls with pickled ginger and a small dish of a soy-free hot sauce for dipping, if desired.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 17.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1126 mg | 24% | |
*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.
