Gluten-Free Classic Salmon Sushi Rolls

Dive into the art of sushi making with these Gluten-Free Classic Salmon Sushi Rolls, an irresistible recipe that combines traditional Japanese flavors with a gluten-free twist. Featuring perfectly seasoned short-grain sushi rice, sushi-grade fresh salmon, ripe avocado, and crisp cucumber, all rolled in nutrient-packed nori sheets, this recipe delivers restaurant-quality results right in your kitchen. The use of gluten-free rice vinegar and soy sauce ensures that everyone can savor each bite worry-free. Whether you're crafting these rolls for a special occasion or a fun at-home sushi night, this step-by-step guide makes the process effortless and enjoyable. Serve these silky and fresh salmon rolls alongside tangy pickled ginger and spicy wasabi paste for an authentic and completely gluten-free sushi experience that will impress every palate!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Short-grain sushi rice
• 2 cups Water
• 1.5 tablespoons Gluten-free rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 ounces Fresh salmon, sushi-grade
• 5 pieces Nori sheets
• 1 medium Cucumber
• 1 ripe Avocado
• 1 bottle Gluten-free soy sauce
• 1 jar Pickled ginger
• 1 tube Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Combine the rinsed sushi rice and water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

While the rice is cooking, mix the gluten-free rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are entirely dissolved. Let it cool.

Step 4

Once the rice is cooked, transfer it to a large mixing bowl. Gently fold the vinegar mixture into the rice with a spatula or wooden spoon. Allow the rice to cool to room temperature.

Step 5

Meanwhile, cut the fresh salmon into thin strips. Peel and seed the cucumber, then cut it into thin strips to match the length of the nori sheets. Slice the avocado into thin strips.

Step 6

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.

Step 7

Lay a nori sheet on the covered sushi mat. Use damp hands to spread an even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange strips of salmon, cucumber, and avocado across the rice near the bottom edge of the nori sheet.

Step 9

Using the mat as a guide, roll the sushi tightly from the bottom, applying slight pressure to form a cylinder. Seal the roll by moistening the top border of the nori with water.

Step 10

Use a sharp knife dipped in water to slice the roll into 1-inch pieces. Repeat the rolling and slicing process with the remaining ingredients.

Step 11

Serve the salmon sushi rolls with gluten-free soy sauce, pickled ginger, and wasabi paste for dipping.

Nutrition Facts

Serving size	(2040.4g)

Amount per serving	% Daily Value*
Calories	1614.2

Total Fat 58.7g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 124.7mg	0%
Sodium 26569.6mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 23.3g	0%
Total Sugars 22.9g
Protein 85.4g	0%

Vitamin D 1192.9IU	0%
Calcium 349.6mg	0%
Iron 7.3mg	0%
Potassium 3298.0mg	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: 33.4%

Protein: 21.6%

Carbs: 45.1%