Gluten-Free Salmon Sushi Rolls

Dive into the world of homemade sushi with these Gluten-Free Salmon Sushi Rolls, a delectable and health-conscious twist on a Japanese classic. Perfect for sushi enthusiasts with dietary restrictions, this recipe uses fresh, vibrant ingredients like tender salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and gluten-free nori. Sweetened rice vinegar balances the flavors beautifully, while gluten-free soy sauce, spicy wasabi, and tangy pickled ginger offer irresistible dipping and pairing options. With straightforward steps and customizable fillings, these rolls are an ideal kitchen project for beginners and experts alike. Ready in just an hour, with serving portions perfect for a small gathering, this recipe is a must-try for anyone looking to enjoy restaurant-quality sushi at home—no gluten required!

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 0.5 pound Fresh salmon fillet
• 1 whole Avocado
• 1 whole Cucumber
• 0.25 cup Gluten-free soy sauce
• 1 teaspoon Wasabi
• 0.25 cup Pickled ginger

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This takes about 3-4 minutes.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes until all water is absorbed.

Step 3

Once the rice is cooked, remove from heat and let it sit, covered, for 10 minutes to steam.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature, spreading it out for even cooling.

Step 6

While rice cools, prepare the fillings: Slice the salmon into thin strips, peel and slice the avocado, and julienne the cucumber.

Step 7

Place a bamboo sushi mat on a table and lay a sheet of plastic wrap over the mat.

Step 8

Place a nori sheet, shiny side down, on top of the plastic wrap.

Step 9

With moistened hands, spread a thin layer of cooled sushi rice over the nori, leaving a half-inch border at the top edge.

Step 10

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

Step 11

Use the mat to carefully roll the sushi, pressing gently to keep the roll tight. Continue rolling until the seam is closed. Moisten the top edge with a little water to seal the roll.

Step 12

Use a sharp knife to cut the roll into 8 even pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Step 13

Repeat steps 8-12 with remaining nori sheets and fillings.

Step 14

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

Nutrition Facts

Serving size	(1884.1g)

Amount per serving	% Daily Value*
Calories	1450.2

Total Fat 42.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 138.4mg	0%
Sodium 6820.8mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 31.7g
Protein 80.4g	0%

Vitamin D 839.4IU	0%
Calcium 221.1mg	0%
Iron 6.8mg	0%
Potassium 2924.2mg	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: 26.6%

Protein: 22.3%

Carbs: 51.1%