Gluten Free Salmon Sushi

Date: 10 Mar 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Savory Snacks & Nibbles 0

Sushi is the most famous Japanese Dish outside of Japan which is becoming increasingly popular in many countries today. Many are under the impression that Sushi is simply raw fish or made with raw fish but actually, raw fish is Sashimi.  Sushi does not even have to contain fish at all.  It is a popular ingredient used in Sushi but it is also made with both raw and steamed vegetables as well.  So those of you who have not tried Sushi before as they worry that it contains raw fish, now you know that this is not a necessary ingredient so you can still find a Sushi version to suit your tastes.

Maybe you can at first give it a try by making some at home.  They are quite simple to make, gluten free and very healthy too! I have made the ones below with Sushi grade fish which I can find available in good supermarkets here, but if there are those of you who cannot get hold of sushi grade fish and you still like fish, then you can easily make these with sliced salmon, preferably unsmoked, otherwise the taste will be different.  Or make them with just vegetables.

With regards to equipment, you can find everything in a good supermarket, including the kit to roll the sushi.


  • Sushi Mat
  • Sushi Rice
  • Plastic Wrap
  • Nori (Seaweed Sheets)Gluten Free Soy Sauce
  • Rice Vinegar
  • Sugar
  • Salt
  • Toasted Black Sesame Seeds
  • Wasabi to serve
  • Sushi Ginger to serve

Fresh Ingredient List

  • Cucumber
  • Avocado
  • Spring Onions
  • Red Capsicum
  • Carrot
  • Sushi Grade Tuna/Salmon or Smoked Salmon


Start by preparing the rice.  I calculated for two persons.  Put 250g of sushi rice in a bowl and wash with water.  Rinse and do this for three or four times and then drain.  Place the rice with 330 ml of water in a pan and bring to a boil, cover and simmer for 10 minutes.  Do not lift the lid.  After 10 minutes, turn off the heat and leave to stand for approximately 30 minutes.

In the meantime, you can prepare the fresh ingredients.  Peel and julienne all the vegetables (slice in thin long strips) and put aside.  Do the same with the fish you will be using.  As already mentioned above, you can fill your sushi with just julienned vegetables only and omit the fish if you are not a fish lover.

Now we prepare the rice.  Mix 3 tbsp of the rice vinegar in a bowl with 2 tbsp of sugar and add also 1 tsp of salt.  Fold in the cooked sushi rice and fluff up.  Now that the rice is done, you are ready to roll!

I covered my bamboo mat with cling film before placing the nori sheets, to cut down on cleaning.

So after you place your nori sheet on your mat, grab a spoon and spread a thin layer of rice on the seaweed sheet.  Leave a one inch border at the top.  Start placing your toppings horizontally, a bit off-centre, closer to your body, not towards the top of the nori sheet.  Place them very close to one another.  You may also need to pile some on top of each other. You can sprinkle the toppings with some toasted black sesame seeds before rolling.

Now start rolling approximately a quarter of the mat and gently squeeze, so it will all stick together, and unfold the mat.  Repeat this process until you have rolled the rice, the sheet and the veggies into a spiral.

Using a sharp knife, slice the sushi rolls into bite sized disks.  Serve with Gluten Free Soy Sauce, Wasabi Paste and Sushi ginger.




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