Soy-Free Gunkan Maki

Discover a fresh twist on traditional sushi with this Soy-Free Gunkan Maki, a delightful recipe perfect for sushi enthusiasts seeking flavorful, allergen-friendly options. Featuring perfectly seasoned sushi rice wrapped in crisp nori sheets, this recipe is topped with vibrant layers of fresh salmon, creamy avocado, and crisp cucumber. A hint of lemon juice enhances the avocado’s flavor while keeping it fresh, and a sprinkle of chopped chives adds a delicate, aromatic touch. Completely soy-free and customizable with optional wasabi, this easy-to-prepare dish is ideal for impressing guests or enjoying as a light, wholesome meal. Serve with pickled ginger for an authentic finishing touch and savor the creative simplicity of this refined sushi classic.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 2 sheets Nori sheets
• 100 grams Fresh salmon
• 1 medium Avocado
• 1 teaspoon Lemon juice
• 0.5 medium Cucumber
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger
• 1 tablespoon Chopped chives

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy.

Step 2

Cook the sushi rice according to package instructions. Typically, you would use a rice cooker or a saucepan, utilizing a 1:1.5 ratio of rice to water.

Step 3

Once the rice is cooked, transfer it to a large bowl and let it cool slightly.

Step 4

In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Do not bring to a boil.

Step 5

Pour the vinegar mixture over the warm rice and gently fold with a wooden spoon or rice paddle to mix evenly. Allow the rice to cool to room temperature.

Step 6

Cut the nori sheets into strips approximately 2 inches wide. These will form the outer borders of the gunkan maki.

Step 7

Slice the salmon into small cubes and set aside.

Step 8

Peel and pit the avocado, then dice it into small cubes. Toss the avocado cubes with lemon juice to prevent browning.

Step 9

Thinly slice the cucumber, and then julienne into strips about 2 inches long.

Step 10

With damp hands, shape a small ball of seasoned sushi rice (about 1-1.5 tablespoons) into an oval shape.

Step 11

Wrap the nori strip around the rice ball, leaving a small border at the top to hold the toppings. The edges of the nori can be sealed by wetting them slightly.

Step 12

Fill each gunkan maki with a portion of salmon, avocado, and cucumber, arranging neatly.

Step 13

If desired, add a small dab of wasabi paste on top of each piece.

Step 14

Sprinkle the gunkan maki with chopped chives and serve with pickled ginger on the side.

Step 15

Serve the gunkan maki immediately for the best flavor and texture.

Nutrition Facts

Serving size	(633.5g)

Amount per serving	% Daily Value*
Calories	812.4

Total Fat 36.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 55mg	0%
Sodium 1630.8mg	0%
Total Carbohydrate 89.7g	0%
Dietary Fiber 13.5g	0%
Total Sugars 7.1g
Protein 30.7g	0%

Vitamin D 570IU	0%
Calcium 86.3mg	0%
Iron 3.7mg	0%
Potassium 1446.6mg	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: 40.6%

Protein: 15.2%

Carbs: 44.3%