Dairy-Free Classic Salmon Sushi Rolls

Elevate your sushi night with these Dairy-Free Classic Salmon Sushi Rolls—an effortlessly elegant recipe that's perfect for beginners and sushi enthusiasts alike! Made with tender sashimi-grade salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori, this dairy-free delight is as wholesome as it is delicious. Learn how to master sushi rice preparation and the art of rolling with step-by-step guidance that ensures success every time. Whether for a light lunch, dinner party, or date night, these fresh and homemade salmon rolls pair beautifully with soy sauce, pickled ginger, and a dollop of wasabi for a restaurant-quality experience at home. Ideal for a crowd-pleasing serving of five, it’s a simple yet stunning way to bring authentic Japanese flavors to your table!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 8 ounces Fresh salmon (sashimi grade)
• 1 medium Cucumber
• 1 large Avocado
• 0 Soy sauce
• 0 Pickled ginger
• 0 Wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and is key for the sushi rice texture.

Step 2

Combine the rinsed rice and 2.5 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, cover, and reduce the heat to low. Simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Let it sit, covered, for 10 minutes off the heat.

Step 3

While the rice is cooking, in a small pan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Allow this mixture to cool to room temperature.

Step 4

Transfer the hot rice to a large bowl. Using a spatula or a wooden spoon, gently fold the vinegar mixture into the rice, ensuring not to mash the grains. Allow the rice to cool to room temperature.

Step 5

Prepare the fillings: Slice the salmon, cucumber, and avocado into long, thin strips to fit the length of a nori sheet when rolled.

Step 6

Place a bamboo sushi rolling mat on a clean surface. Lay a sheet of plastic wrap over the mat to prevent sticking, then place a nori sheet shiny-side down on the plastic wrap.

Step 7

With wet hands, take about 3/4 cup of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.

Step 8

Arrange some salmon, cucumber, and avocado strips across the center of the rice.

Step 9

Starting from the edge closest to you, use the bamboo mat to roll the sushi tightly away from you, applying slight pressure to keep the roll neat and firm.

Step 10

Just before sealing the roll, moisten the top edge of the nori with a little water to help it stick, then finish rolling.

Step 11

Repeat with the remaining nori sheets and fillings.

Step 12

Using a sharp, wet knife, slice each roll into 6-8 even pieces.

Step 13

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(1735.8g)

Amount per serving	% Daily Value*
Calories	1538.4

Total Fat 60.9g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 124.7mg	0%
Sodium 2921.3mg	0%
Total Carbohydrate 180.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 31.4g
Protein 65.3g	0%

Vitamin D 1192.9IU	0%
Calcium 175.8mg	0%
Iron 6.3mg	0%
Potassium 2594.1mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 17.0%

Carbs: 47.2%