Gluten-Free Spicy Salmon Roll

Dive into a fusion of bold flavors and wholesome ingredients with this irresistible Gluten-Free Spicy Salmon Roll. Perfectly seasoned sushi rice is paired with tender, sushi-grade salmon marinated in gluten-free tamari sauce, while creamy avocado, crisp cucumber, and a kick of homemade spicy mayo take this roll to the next level. Wrapped in gluten-free nori and garnished with optional sesame seeds, this recipe is both a satisfying and allergen-friendly twist on a sushi classic. Whether you're an experienced sushi maker or a beginner, the step-by-step techniques make it easy to achieve restaurant-quality rolls from the comfort of your own kitchen. Ready in under an hour, it's a perfect addition to your next dinner party, sushi night, or special occasion.

Nutriscore Rating: 68/100

Prep Time:35 mins

Cook Time:15 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 ounces Raw salmon (sushi-grade)
• 1 tablespoon Gluten-free tamari sauce
• 1.5 tablespoons Sriracha sauce
• 2 tablespoons Mayonnaise
• 0.5 cup Cucumber, julienned
• 0.5 Avocado, sliced thinly
• 2 Gluten-free nori sheets
• 2 teaspoons Sesame seeds (optional)
• 1 piece Plastic wrap
• 1 Bamboo sushi mat

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine 1 cup of sushi rice with 1.25 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice using a wooden spoon. Allow the rice to cool to room temperature.

Step 3

Cut the salmon into thin strips (approximately 1/4 inch wide) and marinate with gluten-free tamari sauce in a bowl. Set aside.

Step 4

In a separate small bowl, mix mayonnaise and sriracha sauce to create the spicy mayo.

Step 5

Lay a piece of plastic wrap over the bamboo sushi mat. Place one sheet of gluten-free nori, shiny side down, on the wrapped mat.

Step 6

Wet your hands with water to prevent sticking and spread a thin, even layer of sushi rice on the nori, leaving about 1 inch at the top edge uncovered.

Step 7

Flip the nori so the rice is facing down against the plastic wrap. Arrange salmon strips, cucumber, avocado slices, and a drizzle of spicy mayo horizontally across the center of the nori.

Step 8

Use the bamboo mat to tightly roll the nori, starting at the bottom edge, keeping the fillings centered. Press firmly with the mat to shape the roll.

Step 9

Carefully remove the plastic wrap and slice the roll into 6-8 pieces, using a sharp knife dipped in water for clean cuts.

Step 10

Sprinkle sesame seeds over the roll if desired and serve immediately with additional spicy mayo or gluten-free tamari sauce for dipping.

Nutrition Facts

Serving size	971.5 grams (971.5g)

Amount per serving	% Daily Value*
Calories	905

Total Fat 44.80g	57%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 0.00g
Cholesterol 92mg	31%
Sodium 2796mg	122%
Total Carbohydrate 86.70g	32%
Dietary Fiber 4.80g	17%
Total Sugars 10.90g
Protein 34.90g	70%

Vitamin D 597IU	2983%
Calcium 139mg	11%
Iron 4mg	20%
Potassium 973mg	21%

*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: 45.3%

Protein: 15.7%

Carbs: 39.0%