Sugar-Free Classic Salmon Sushi Rolls
Transform your sushi night by indulging in these Sugar-Free Classic Salmon Sushi Rolls—an effortlessly elegant and health-conscious twist on the beloved Japanese classic. This recipe features tender sushi rice seasoned with a touch of rice vinegar and salt instead of sugar, a fresh sushi-grade salmon centerpiece, and crisp cucumber and creamy avocado for a perfect balance of textures. Wrapped in nutrient-packed nori sheets and accented with a hint of zesty wasabi, these rolls are a deliciously wholesome option for sushi enthusiasts. Perfectly suited for beginners and sushi connoisseurs alike, these rolls are user-friendly with step-by-step instructions, making them an ideal choice for homemade sushi parties or weeknight dinners for four. Serve with optional soy sauce and savor every bite of this fresh, sugar-free delicacy!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 0.5 teaspoon salt
- 4 sheets nori seaweed sheets
- 8 ounces fresh sushi-grade salmon
- 0.5 cucumber
- 1 avocado
- 1 teaspoon wasabi paste
- soy sauce (optional for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain well.
Combine the rice and 1.25 cups of water in a medium saucepan and let it soak for 30 minutes.
Bring the rice to a boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid. Cook for 15 minutes.
Remove the saucepan from the heat and let the rice sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar and salt until the salt dissolves.
Transfer the cooked rice to a large mixing bowl. Gently fold in the vinegar mixture with a wooden spatula, ensuring the rice is well-coated. Allow the rice to cool to room temperature.
While the rice is cooling, cut the salmon into 1/4-inch thick strips.
Peel and slice the cucumber into long, thin strips. Halve, pit, and thinly slice the avocado.
Place a nori sheet, shiny side down, on a bamboo sushi mat.
Wet your fingers to prevent rice from sticking, then spread about 1/2 cup of rice evenly over the nori, leaving a 1-inch border at the top.
Spread a small amount of wasabi paste across the rice near the bottom edge.
Arrange a few strips of salmon, cucumber, and avocado over the wasabi.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to ensure a tight roll.
Seal the roll by moistening the top border of the nori with water.
Repeat the process with the remaining ingredients.
Using a sharp knife moistened with water, slice each roll into 6-8 pieces.
Serve the sushi rolls with soy sauce if desired.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 2.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1912 mg | 41% | |
*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.
