Gluten-Free Salmon Uramaki

Delight your taste buds with this Gluten-Free Salmon Uramaki, a fresh and vibrant twist on classic sushi rolls. This recipe features tender, sushi-grade salmon paired with creamy avocado and crisp cucumber, all wrapped in perfectly seasoned sushi rice and a layer of nori. Naturally gluten-free and made with gluten-free soy sauce, this dish is perfect for those with dietary restrictions or anyone seeking a clean, wholesome meal. Topped with a sprinkle of toasted sesame seeds and served alongside spicy wasabi, tangy pickled ginger, and soy sauce for dipping, these inside-out rolls are as elegant as they are irresistible. Ready in just over an hour, this homemade sushi experience is ideal for dinner parties, date nights, or a gourmet treat for yourself.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 2 sheets nori sheets
• 200 grams salmon, fresh and sushi-grade
• 1 whole avocado
• 0.5 whole cucumber
• 2 tablespoons gluten-free soy sauce
• 1 teaspoon wasabi
• 2 tablespoons pickled ginger
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the sushi rice under cold running water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, 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

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve completely.

Step 4

Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture, folding the rice with a spatula to evenly coat. Allow the rice to cool to room temperature.

Step 5

Cut the salmon into thin strips. Peel, pit, and slice the avocado. Cut the cucumber into long, thin strips.

Step 6

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

Step 7

Moisten your hands with water to prevent the rice from sticking. Spread half of the rice evenly over the nori, pressing gently and leaving a 1-inch border at the top.

Step 8

Sprinkle half of the sesame seeds over the rice. Carefully flip the nori sheet so the rice is facing down and the nori is facing up.

Step 9

Arrange half of the salmon, avocado, and cucumber along the center of the nori.

Step 10

Using the bamboo mat, start rolling the uramaki tightly from the edge closest to you, pressing gently and evenly. Continue rolling until the edges meet.

Step 11

Repeat steps 6-10 to make the second roll.

Step 12

With a sharp, wet knife, slice each roll into 8 even pieces.

Step 13

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

Nutrition Facts

Serving size	1113.5 grams (1113.5g)

Amount per serving	% Daily Value*
Calories	1107

Total Fat 54.00g	69%
Saturated Fat 10.30g	52%
Polyunsaturated Fat 4.90g
Cholesterol 110mg	37%
Sodium 3494mg	152%
Total Carbohydrate 99.40g	36%
Dietary Fiber 14.70g	53%
Total Sugars 16.60g
Protein 54.40g	109%

Vitamin D 1052IU	5260%
Calcium 128mg	10%
Iron 5mg	26%
Potassium 1998mg	43%

*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: 44.1%

Protein: 19.8%

Carbs: 36.1%