Salmon Roll (gf) Recipe

Directions

1. 1

   Prepare the Sushi Rice

   Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.

2. 2

   Cook the rice according to the package instructions. Once cooked, transfer it to a bowl.

3. 3

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in. Allow the rice to cool to room temperature.

4. 4

   Prepare the Fillings

   While the rice cools, slice the sushi-grade salmon into thin strips.

5. 5

   Cut the avocado in half, remove the pit, and slice it thinly.

6. 6

   Peel and slice the cucumber into thin strips.

7. 7

   Assemble the Salmon Roll

   Place a bamboo sushi mat on a clean surface and lay one nori sheet shiny side down on the mat.

8. 8

   With wet hands, take about half a cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

9. 9

   Arrange a few strips of salmon, avocado, and cucumber horizontally across the center of the rice.

10. 10

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until you reach the edge of the nori without rice.

11. 11

    Seal the roll by lightly wetting the edge of the nori with water and pressing to secure.

12. 12

    Slice and Serve

    Using a sharp knife, slice the roll into bite-sized pieces.

13. 13

    Serve the salmon rolls with gluten-free soy sauce, wasabi, and pickled ginger on the side.