Salmon Avocado Sushi
If you’re trying to make the switch from white rice to brown, short grain brown rice will offer the closest texture and taste to white. You don’t have to be an Itamae to make sushi. Canned or fresh salmon or tuna can let you enjoy homemade, IBS-friendly sushi without any possibility of compromising your gut. I use a silicone sushi rolling mat because they’re environmentally friendly and cost-effective as they’re reusable!
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
- 1 cup uncooked short-grain brown rice
- 1 2/3 cup water
- 1 tsp sugar (optional but included in nutrition analysis)
- 3 Tbsp rice wine vinegar
- 2 tsp low-sodium soy sauce (gluten-free)
- 1 Tbsp sesame seeds
- ½ medium ripe avocado, thinly sliced
- ½ medium cucumber, julienned (cut to very thin, match-stick pieces)
- 1 large carrot, julienned (cut to very thin, match-stick pieces)
- 3 oz salmon, flaked apart and bones removed (canned or simply cooked)
- 4 sheets sushi nori (dry seaweed wraps)
Sushi rolling mat and plastic wrap
- Rinse rice with cold water. Add rice and water to a medium pot and bring to a boil. Lower to a simmer and cover for 25 minutes, until liquid is fully absorbed. Turn off heat and let stand, covered, for 20 minutes more. Rice should be sticky at this point.
- While rice is cooking, you can assemble the rice seasoning. Add rice wine vinegar, optional sugar, and soy sauce to a small bowl. Whisk well.
- Transfer rice to a glass bowl and break apart with a fork. Pour in vinegar mixture and mix until well incorporated. Set aside to cool.
- Assemble sushi mat. Cover both sides with plastic wrap (easiest to use one long sheet and wrap around both sides of the mat, sealing the edges). Set up the bowl of rice, fish, and vegetables nearby. Fill a small bowl with water and a pinch of salt to dip your hands in (prevents from sticking).
- Rolling time! Place a sheet of nori, shiny side down (rough side should face up), on the mat. Scoop about ½ cup of rice on to the bottom half of the nori. Gently spread and press rice into a thin layer across the nori sheet, leaving about 2 inches of empty space at the top. Sprinkle rice with sesame seeds all over
- Assemble veggies and fish in a straight, horizontal line in the middle of your rice section. Layer carrot, cucumber, avocado and salmon neatly in one long, continuous row.
- Wet your fingertips again and lightly dab the top (uncovered) edge of the nori with water (this allows it to seal at the end). Begin rolling at the rice end, tightly rolling over the veggies/fish and tucking inward. Gently mold the roll as you cover the veggies/fish, and continue rolling until you reach the end of the nori. Lightly press to seal the wet end.
- Remove from plastic wrap/mat, and use your sharpest knife to slice. Wet the knife first to prevent sticking, then slice (usually 6-8 pieces).
- Repeat steps 4-8 to make additional rolls.
- Serve immediately or refrigerate. Serve with a small dish of light soy sauce for dipping.
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- calories: 270
- carbohydrates: 43g
- cholesterol: 20mg
- fat: 7g
- fiber: 5g
- protein: 11g
- saturated fat: 1g
- sodium: 200mg
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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