Soy-Free Salmon and Avocado Sushi

Discover the perfect balance of freshness and simplicity with our Soy-Free Salmon and Avocado Sushi, a delightful twist on traditional sushi that’s both allergen-conscious and packed with flavor. This recipe highlights premium ingredients like tender fresh salmon, creamy avocado, and crisp cucumber, all wrapped in gently seasoned sushi rice and nori. What sets this sushi apart is its soy-free approach, offering the option of a light fish sauce dip instead of soy sauce—perfect for those avoiding soy in their diet. With easy-to-follow steps and a prep time of just 30 minutes, you'll master classic sushi-rolling techniques while crafting restaurant-quality rolls in the comfort of your kitchen. Serve these vibrant sushi rolls with pickled ginger, a hint of wasabi, and a squeeze of lemon for a zesty finish that will impress at any gathering.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 200 grams Fresh salmon fillet
• 1 medium Avocado
• 1 small Cucumber
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger
• 1 medium Lemon
• 2 tablespoons Fish sauce (soy-free, optional)

Directions

Step 1

Rinse the sushi rice thoroughly in cold water until the water runs clear.

Step 2

Combine the rinsed sushi rice and 1.5 cups of water in a pot. Bring to a boil over medium-high heat, then cover and reduce to low heat. Cook for 15 minutes, then remove from the heat and let it sit, covered, for another 10 minutes.

Step 3

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Allow to cool slightly.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, cut the salmon fillet into long, thin strips. Peel and pit the avocado, then slice it into thin strips. Peel the cucumber and cut into thin julienne strips.

Step 6

Place a bamboo sushi mat on a clean surface and put a sheet of nori on top, shiny side down.

Step 7

With damp hands, evenly spread a thin layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top.

Step 8

Place a strip of salmon, avocado, and cucumber along the bottom edge of the rice.

Step 9

Optional: Mix wasabi with a small amount of water to form a paste and spread a thin line next to the fillings for added spice.

Step 10

Lift the bottom edge of the sushi mat, roll it over the filling, and press firmly but gently to shape the roll as you go. Seal the roll using the rice-free edge of the nori.

Step 11

Using a sharp knife, gently slice the sushi roll into pieces, wiping the blade with a damp cloth between cuts.

Step 12

Repeat steps 6-11 for the remaining nori sheets and ingredients.

Step 13

Once all rolls are made, serve the soy-free sushi with pickled ginger and a splash of lemon. For an optional soy-free dip, serve with fish sauce.

Nutrition Facts

Serving size	(1178.4g)

Amount per serving	% Daily Value*
Calories	1022.4

Total Fat 39.6g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 122.1mg	0%
Sodium 4495.7mg	0%
Total Carbohydrate 102.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 17.2g
Protein 67.0g	0%

Vitamin D 740.3IU	0%
Calcium 152.2mg	0%
Iron 4.9mg	0%
Potassium 2281.6mg	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: 34.5%

Protein: 25.9%

Carbs: 39.5%