Soy-Free Alaskan Sushi Roll

Experience the vibrant flavors of the Soy-Free Alaskan Sushi Roll, a fresh and allergen-friendly twist on the beloved classic. This sushi roll features tender sashimi-grade salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. What sets this recipe apart is its soy-free dipping option, using gluten-free tamari or coconut aminos, making it ideal for those with dietary restrictions. A hint of wasabi and a sprinkle of togarashi add exciting layers of spice, while pickled ginger brings a refreshing zing. Perfectly crafted in the comfort of your kitchen, this recipe is a delicious, homemade way to savor sushi night!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 sheets Nori sheets
• 4 ounces Fresh salmon (sashimi-grade)
• 1 medium Avocado
• 0.5 Cucumber
• 1 teaspoon Wasabi paste
• 0.5 teaspoon Togarashi (Japanese 7-spice blend)
• 2 tablespoons Pickled ginger
• 2 tablespoons Non-soy gluten-free tamari or coconut aminos

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

In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed.

Step 3

Remove the saucepan from the heat and let it stand, covered, for 10 minutes to finish steaming.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt. Pour the mixture over the cooked rice and gently fold until the rice is evenly coated. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, prepare your ingredients: thinly slice the salmon into strips, peel and slice the avocado, and cut the cucumber into matchstick-sized pieces.

Step 6

Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap. Place a nori sheet shiny side down on the mat.

Step 7

With dampened hands, spread half of the prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.

Step 8

Spread a bit of wasabi along the center of the rice. Arrange half of the salmon slices, avocado, and cucumber in a line down the middle.

Step 9

Using the sushi mat, carefully roll the nori over the fillings, applying gentle but even pressure. Seal the edges with a little water if necessary.

Step 10

Repeat the assembly with the second nori sheet and remaining ingredients.

Step 11

Slice each roll into 6-8 pieces using a sharp, wet knife to prevent sticking.

Step 12

Sprinkle lightly with togarashi for an extra burst of flavor. Serve with pickled ginger and a side of non-soy gluten-free tamari or coconut aminos for dipping.

Nutrition Facts

Serving size	(944.9g)

Amount per serving	% Daily Value*
Calories	866.5

Total Fat 38.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 62.4mg	0%
Sodium 2317.4mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 13.5g	0%
Total Sugars 17.5g
Protein 32.9g	0%

Vitamin D 596.5IU	0%
Calcium 101.0mg	0%
Iron 3.3mg	0%
Potassium 1567.8mg	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: 39.8%

Protein: 15.2%

Carbs: 45.0%