Gluten-Free Salmon and Avocado Sushi
Elevate your sushi game with this *Gluten-Free Salmon and Avocado Sushi* recipe—perfect for sushi lovers with dietary restrictions! Featuring tender sushi-grade salmon, creamy avocado, and crisp cucumber layered atop perfectly seasoned gluten-free sushi rice, this vibrant dish promises fresh, clean flavors in every bite. Rolled in nori sheets and served with gluten-free soy sauce, these homemade sushi rolls are as delicious as they are wholesome. Whether you're hosting a dinner party or satisfying a weeknight sushi craving, this 30-minute recipe makes it easy to create restaurant-quality sushi at home. Plus, its gluten-free twist caters to everyone at the table—no compromise on flavor required!
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Gluten-free rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon, sushi-grade
- 1 medium Avocado
- 1 small Cucumber
- 0 For serving Gluten-free soy sauce
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear.
Step 2
Combine the rice and water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Step 3
Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
Step 4
In a small bowl, mix the gluten-free rice vinegar, sugar, and salt until dissolved.
Step 5
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or a paddle to season the rice. Allow the rice to cool to room temperature.
Step 6
Slice the sushi-grade salmon into thin strips, approximately 1/4-inch thick.
Step 7
Peel and pit the avocado. Cut the flesh into thin slices.
Step 8
Peel and julienne the cucumber into thin strips.
Step 9
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
Step 10
Lay a nori sheet, shiny side down, on the mat.
Step 11
Wet your hands with water to prevent the rice from sticking. Spread about 1/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Step 12
Arrange a few slices of salmon, avocado, and cucumber horizontally across the center of the rice.
Step 13
Lift the edge of the mat closest to you and roll it forward, pressing the ingredients firmly, until the roll is complete.
Step 14
Slice the roll into 6 pieces using a sharp knife. Repeat with remaining ingredients.
Step 15
Serve the sushi with gluten-free soy sauce on the side.
Nutrition Facts
| Serving size | (1037.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1092.3 |
| Total Fat 53.5g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 124.7mg | 0% |
| Sodium 2362.2mg | 0% |
| Total Carbohydrate 95.0g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 15.2g | |
| Protein 58.3g | 0% |
| Vitamin D 1192.9IU | 0% |
| Calcium 99.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 2012.7mg | 0% |
Source of Calories