Gluten-Free Salmon Sushi Roll

Dive into the fresh, vibrant flavors of this Gluten-Free Salmon Sushi Roll, a perfect choice for sushi lovers seeking a gluten-free twist on a classic favorite. This recipe combines tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, rolled with rich, buttery slices of fresh salmon, creamy avocado, and crisp cucumber. Wrapped in a sheet of savory nori and paired with gluten-free tamari sauce, this dish offers a delectable balance of textures and tastes. With simple step-by-step instructions and no complicated equipment required, these sushi rolls come together beautifully in just under an hour. Ideal for a light dinner, elegant appetizer, or food prep adventure, this homemade sushi recipe proves that gluten-free eating can be effortlessly delicious.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 large sheets Nori sheets
• 8 ounces Fresh salmon
• 1 medium Avocado
• 1 small Cucumber
• 0.25 cup Gluten-free tamari sauce
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan.

Step 2

Cook the rice according to the rice cooker instructions, or bring the rice and water to a boil in the saucepan, then reduce to a simmer, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. Let it stand covered for 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow to cool to room temperature.

Step 4

Slice the fresh salmon into thin strips (about 1/2 inch wide) and set aside.

Step 5

Halve the avocado, remove the pit, peel, and slice into thin strips. Peel the cucumber and cut into long, thin strips.

Step 6

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Lay one nori sheet, shiny side down, on the plastic wrap.

Step 7

Wet your hands and spread a thin, even layer of rice on the nori, leaving a 1-inch border at the top.

Step 8

Arrange a few strips of salmon, avocado, and cucumber horizontally across the rice, about 1 inch from the bottom.

Step 9

Using the mat, carefully lift the edge of the nori closest to you and begin to roll it over the fillings, pressing gently to form a firm roll. Continue rolling until you reach the end. Lightly press along the length of the roll to secure it.

Step 10

Using a sharp, wet knife, slice the roll into 8 equal pieces. Repeat the process with remaining nori sheets and ingredients.

Step 11

Serve the sushi rolls with gluten-free tamari sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1116.2g)

Amount per serving	% Daily Value*
Calories	1133.0

Total Fat 52.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 124.7mg	0%
Sodium 5409.8mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 14.5g	0%
Total Sugars 15.8g
Protein 64.6g	0%

Vitamin D 1292.7IU	0%
Calcium 127.9mg	0%
Iron 5.8mg	0%
Potassium 2208.4mg	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: 41.8%

Protein: 22.8%

Carbs: 35.5%