Soy-Free Cooked Salmon Avocado Sushi

Savor the fresh flavors of homemade **Soy-Free Cooked Salmon Avocado Sushi**, a delightful twist on traditional sushi that’s perfect for anyone avoiding soy-based sauces. This recipe pairs tender, oven-baked salmon with creamy avocado and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. Whether you're a sushi enthusiast or a beginner, this easy-to-follow recipe offers step-by-step guidance to create beautifully rolled sushi right in your kitchen—no raw fish or specialty sauces needed! Packed with wholesome ingredients and naturally gluten-free, these sushi rolls make a stunning addition to weeknight dinners, party platters, or healthy lunchbox ideas. Serve with pickled ginger or a dollop of wasabi for an optional burst of heat, and enjoy a restaurant-quality sushi experience at home!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.5 pound salmon fillet
• 1 teaspoon olive oil
• 1 whole avocado
• 4 sheets nori sheets
• 0.5 cup cucumbers
• 1 tablespoon lemon juice
• 1 teaspoon wasabi paste (optional)
• 2 tablespoons pickled ginger (optional)

Directions

Step 1

Rinse the sushi rice several times until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds or until the sugar dissolves. Stir well.

Step 4

Transfer the cooked rice to a large bowl. Evenly drizzle the vinegar mixture over the rice, gently folding to combine. Allow the rice to cool to room temperature.

Step 5

Preheat your oven to 350°F (175°C).

Step 6

Place the salmon fillet on a baking sheet. Drizzle with olive oil and season with a pinch of salt. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool.

Step 7

Once cooled, flake the salmon into bite-sized pieces.

Step 8

Cut the avocado in half, remove the pit, and slice it into thin strips. Drizzle with lemon juice to prevent browning.

Step 9

Slice cucumbers into thin matchsticks.

Step 10

Place a sheet of nori, shiny side down, on a bamboo sushi mat.

Step 11

With damp hands, spread about 3/4 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 12

Arrange flaked salmon, avocado slices, and cucumber sticks horizontally across the center of the rice.

Step 13

Using the bamboo mat, roll the sushi tightly but gently, pulling the mat away as you go, until the roll is closed, sealing the edge with a bit of water.

Step 14

Repeat with the remaining ingredients.

Step 15

Use a sharp knife to slice each roll into 6-8 pieces.

Step 16

Serve the sushi rolls with wasabi paste and pickled ginger on the side, if desired.

Nutrition Facts

Serving size	(1068.8g)

Amount per serving	% Daily Value*
Calories	1386.3

Total Fat 79.4g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 15.9g
Cholesterol 156.5mg	0%
Sodium 2273.2mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 13.5g	0%
Total Sugars 16.6g
Protein 68.8g	0%

Vitamin D 1242.8IU	0%
Calcium 109.8mg	0%
Iron 4.3mg	0%
Potassium 2181.8mg	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: 51.7%

Protein: 19.9%

Carbs: 28.3%