Sugar-Free Avocado and Salmon Sushi Roll
Discover the perfect fusion of health and flavor with this Sugar-Free Avocado and Salmon Sushi Roll recipe. Packed with fresh, sushi-grade salmon, creamy avocado, and crisp cucumber, these homemade sushi rolls are as nutritious as they are delicious. The dish features perfectly seasoned sushi rice, layered with sesame seeds for a satisfying crunch, all rolled up in nutrient-rich nori. Whether you're following a sugar-free lifestyle or simply craving a wholesome twist on classic sushi, this recipe delivers restaurant-quality results right from your kitchen. With detailed rolling instructions and minimal prep time, these rolls make an excellent appetizer or light meal. Pair with wasabi and low-sodium soy sauce for an authentic, guilt-free sushi experience!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice wine vinegar
- 0.5 teaspoons Salt
- 4 pieces Sheet of nori
- 200 grams Fresh salmon
- 1 large Avocado
- 1 small Cucumber
- 2 tablespoons Toasted sesame seeds
- 1 teaspoon Wasabi
- optional for serving Soy sauce (low-sodium)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice does not turn sticky.
Combine the rinsed rice and 1.25 cups water in a rice cooker. Cook according to the manufacturer's instructions. Alternatively, bring to a boil in a saucepan, reduce heat, cover, and simmer for 20 minutes or until water is absorbed.
Once cooked, transfer the rice to a large bowl and allow it to cool slightly, but not completely.
Gently fold in the rice wine vinegar and salt with a wooden spatula. Mix well to ensure even seasoning without smashing the grains.
Slice the salmon into thin strips. Ensure it's of sushi-grade quality for safety.
Peel, pit, and slice the avocado into thin strips.
Peel the cucumber and cut it into matchstick strips, about 3 inches long.
Lay a bamboo sushi mat on a clean work surface and place a sheet of nori on top, shiny side down.
Spread a thin layer of prepared sushi rice over the nori, leaving about 1 inch at the end farthest from you.
Sprinkle the sesame seeds evenly over the spread rice for added flavor and a nice crunch.
Arrange strips of salmon, avocado, and cucumber along the center of the rice.
Using the bamboo mat, gently lift the edge of the nori closest to you, rolling it over the filling to form a tight cylinder. Continue rolling until reaching the nori's exposed edge, pressing gently but firmly.
Dampen the exposed edge of the nori with a wet fingertip to seal the roll.
Using a sharp knife, slice the roll into 8 equal pieces. Clean the knife blade with a damp cloth between cuts for precise, clean slices.
Arrange the sushi rolls on a serving platter and serve with wasabi and low-sodium soy sauce on the side.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 3.9 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 28.5 mcg | 142% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2310 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.
