Sugar-Free Maki Salmon
Dive into the world of clean eating with this irresistible Sugar-Free Maki Salmon recipe, a refreshing take on classic sushi rolls. Packed with vibrant ingredients like tender salmon fillet, creamy avocado, and crisp cucumber, these homemade maki rolls are wrapped in nori and paired with seasoned sushi rice for the perfect balance of flavor and texture. Using low-sodium soy sauce, rice vinegar, and no added sugar, this recipe is both health-conscious and utterly delicious. Whether you're new to sushi-making or a seasoned pro, the step-by-step instructions make rolling sushi at home fun and effortless. Perfect as an appetizer, light lunch, or party platter, these sugar-free maki salmon rolls are guaranteed to impress. Serve with wasabi paste, pickled ginger, and a drizzle of soy sauce for a restaurant-quality experience in your own kitchen!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 200 grams Salmon fillet
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 4 sheets Nori sheets
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice in a fine mesh sieve under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Remove the pan from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and then stir in the rice vinegar and salt. Set aside to cool to room temperature.
While the rice cools, cut the salmon fillet into long, thin strips. Ensure your knife is sharp to achieve clean cuts.
Peel the cucumber and slice it into thin, julienne strips. Similarly, peel and thinly slice the avocado.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread approximately 1/4 cup of the sushi rice over the nori, leaving a 1-inch border at the top.
Arrange strips of salmon, cucumber, and avocado horizontally across the middle of the rice.
Using the sushi mat, carefully roll the nori over the filling, pressing gently to secure. Continue rolling until the entire sheet is wrapped into a tight cylinder.
Repeat the process with the remaining nori sheets and filling.
Use a sharp, wet knife to cut each roll into 6 to 8 pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.
Serve the Maki Salmon rolls with low-sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.9 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1710 mg | 36% | |
*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.
