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Gluten Free Sushi with Smoked Salmon
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Easy gluten free sushi with smoked salmon
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 cups sushi rice - naturally gluten free
- seaweed - gluten free
- 1 large cucumber, peeled and cut into strips
- 1 ripe but firm avocado, peeled and cut into strips
- wasabi (optional)
- smoked salmon
- cream cheese
- toasted sesame seeds
- gluten free soy sauce, for dipping
- SUSHI RICE VINEGAR
- 5 tablespoons Marukan Rice Vinegar - gluten free
- 5 tablespoons granulated sugar
- 2 teaspoons salt
Instructions
- In a small saucepan, combine the sushi rice vinegar and heat on low stirring constantly until sugar dissolves. Remove from heat and set aside.
- Cook the sushi rice according to directions. While it's still hot, drizzle 3 or more tablespoons of the sushi rice vinegar and stir. Let the rice cool for few minutes.
- Cover your workplace with parchment paper and place your bamboo sushi roller mat on top. Place a sheet of seaweed on top of the bamboo and spread rice about ¼ inch leaving the edges. Gently press the rice with a wet rubber spatula then place pieces of the cucumber, avocado, smoked salmon and cream cheese.
- Gently roll the bamboo roller pressing gently as you go. Making sure the end of the seaweed is sealed. Slice the rolled sushi to desired thickness. Continue until done. Garnish with sesame seeds, wasabi and serve with gluten free soy sauce for dipping sauce. Yum!
