Gluten-Free Aburi Salmon Sushi

Elevate your sushi game with this irresistible Gluten-Free Aburi Salmon Sushi recipe—a dazzling fusion of bold flavors and classic Japanese techniques! Featuring seared salmon with a melt-in-your-mouth texture, this dish pairs perfectly with seasoned sushi rice wrapped in gluten-free nori. The salmon is lightly torched to create a delightful char, while a zesty, creamy sauce made with tamari, sriracha, and lemon juice takes the flavor profile to the next level. Topped with fresh green onions and served alongside wasabi, pickled ginger, and tamari for dipping, this gluten-free delight is as beautiful as it is delicious. Quick to prepare and perfect for impressing guests, this recipe ensures a restaurant-worthy experience from the comfort of your home.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Sushi rice
• 375 ml Water
• 60 ml Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 200 grams Salmon fillet, skinless
• 50 ml Tamari (gluten-free soy sauce)
• 1 teaspoon Lemon juice
• 1 teaspoon Sriracha (gluten-free)
• 2 tablespoons Mayonnaise
• 2 tablespoons Green onions, finely chopped
• 2 sheets Nori sheets
• 1 teaspoon Wasabi
• 50 grams Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Place the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let the rice sit covered in the rice cooker for an additional 10 minutes.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt, and warm over low heat until the sugar and salt are dissolved. Do not bring to a boil.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, ensuring not to mash the rice. Allow to cool to room temperature.

Step 5

Cut the salmon fillet into thin slices, approximately 5mm thick, and set aside.

Step 6

In a small bowl, mix tamari, lemon juice, sriracha, and mayonnaise to create a spicy sauce.

Step 7

Using a torch or a heatproof griddle, sear each piece of salmon on one side until lightly charred but still raw inside, enhancing the rich flavor.

Step 8

Cut the nori sheets into strips that are about 2.5 cm wide and about 5 cm in length.

Step 9

Shape small mounds of sushi rice, about 20 grams each, using damp hands to prevent sticking.

Step 10

Wrap a nori strip around each mound of rice, securing the ends with a dab of water.

Step 11

Place a slice of seared salmon atop each rice mound and nori, then drizzle with a small amount of the spicy sauce.

Step 12

Garnish with chopped green onions before serving.

Step 13

Serve immediately with wasabi, pickled ginger, and additional tamari for dipping.

Nutrition Facts

Serving size	(1152.3g)

Amount per serving	% Daily Value*
Calories	1203.5

Total Fat 38.9g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 152.1mg	0%
Sodium 5786.6mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 4.8g	0%
Total Sugars 27.5g
Protein 66.7g	0%

Vitamin D 740.3IU	0%
Calcium 134.8mg	0%
Iron 4.5mg	0%
Potassium 1503.6mg	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: 29.8%

Protein: 22.7%

Carbs: 47.5%