Sushi

This gluten-free sushi features fresh vegetables and tender fish rolled in aromatic sushi rice, providing a delightful combination of flavors and textures. Perfect for a light dinner, it's both healthy and satisfying.

Ingredients

• Sushi rice - 150 grams
• Water - 200 ml
• Rice vinegar - 30 ml
• Sugar - 5 grams
• Salt - 2 grams
• Nori sheets - 2 sheets
• Cucumber - 50 grams, julienned
• Carrot - 50 grams, julienned
• Avocado - 1 medium, sliced
• Fresh salmon - 100 grams, thinly sliced
• Soy sauce (gluten-free) - for serving
• Wasabi - for serving
• Pickled ginger - for serving

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pot, combine the soaked rice and water, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
3. Remove from heat and let the rice sit covered for another 10 minutes.
4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then fold this mixture into the cooked rice gently.
5. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
6. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 2 cm border at the top.
7. Arrange the cucumber, carrot, avocado, and salmon in a line across the center of the rice.
8. Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a bit of water.
9. Repeat the process with the second nori sheet and remaining ingredients.
10. Using a sharp knife, slice the sushi rolls into bite-sized pieces and serve with gluten-free soy sauce, wasabi, and pickled ginger.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.15 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, supporting heart health.
• Contains a variety of vitamins and minerals from fresh vegetables.

Tags