Introduction

This no-rice, high protein salmon sushi roll is a fresh and healthy twist on traditional sushi. Perfect for those looking to enjoy the flavors of sushi without the carbs, it combines creamy avocado, crisp cucumber, and rich salmon wrapped in nori.

The image shows a white rectangular plate with two rows of sushi rolls, each roll wrapped in bright orange salmon and covered with white and black sesame seeds on the outside. Inside the rolls, there are light green slices of avocado and cucumber, and white rice forms the base layer with a soft texture. A small round white dish with dark soy sauce sits on the top right corner of the plate, accompanied by a pale yellow mound of pickled ginger on the side. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces sushi-grade salmon fillet
2 sheets nori (seaweed)
1 medium cucumber, cut into thin strips
1 ripe avocado, sliced
2 tablespoons crème fraîche or cream cheese
2 tablespoons low-sodium soy sauce (for dipping)

Instructions

Step 1: Slice the salmon, cucumber, and avocado into thin strips to prepare your ingredients.
Step 2: Lay a sheet of nori flat on a bamboo sushi mat or a clean surface.
Step 3: Spread a thin, even layer of crème fraîche or cream cheese over the nori sheet.
Step 4: Arrange the salmon, cucumber, and avocado in a line along the center of the nori.
Step 5: Use the sushi mat to roll the nori tightly around the fillings, being careful not to squish the ingredients.
Step 6: Wet a sharp knife and slice the roll into bite-sized pieces. Serve immediately with soy sauce for dipping.

Tips & Variations

Use a very sharp knife and wet it before slicing to prevent the roll from tearing.
Try swapping crème fraîche for vegan cream cheese to make the recipe dairy-free.
Add a little wasabi or pickled ginger on the side for an extra flavor kick.
If you prefer cooked protein, lightly sear the salmon before slicing.

Storage

Store any leftovers wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. For best texture and freshness, it’s recommended to eat the sushi the same day it’s made. Reheating is not advised as it alters the texture and flavor.

How to Serve

The image shows a close-up of a sushi roll on a white plate with a white marbled texture background. The sushi roll has three visible layers: an outer orange layer of sliced salmon, a middle thin white layer of cream cheese, and an inner layer filled with green cucumber chunks and small black and white sesame seeds sprinkled on top. In the background, there is a small pile of chopped cucumbers with bits of red onion. The colors are soft and fresh, with the salmon’s smooth texture contrasting with the crunchy cucumber pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, sushi-grade tuna, yellowtail, or cooked shrimp can be used as alternatives depending on your preference and availability.

Is it safe to eat raw salmon at home?

It is important to use sushi-grade salmon from a trusted source intended for raw consumption to ensure safety when eating raw fish.

No-Rice High-Protein Salmon Sushi Rolls Recipe

Print Recipe

★★★★★

4.6 from 742 reviews

These No-Rice, High Protein Salmon Sushi Rolls offer a fresh and healthy twist on traditional sushi by omitting rice and focusing on nutrient-dense ingredients like sushi-grade salmon, creamy avocado, and crisp cucumber. Perfect for those seeking a low-carb, high-protein meal with bold flavors and creamy textures, these sushi rolls are quick to prepare and ideal for a light lunch or elegant appetizer.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 sushi rolls (about 8 pieces each) 1x
Category: Appetizer
Method: No-Cook
Cuisine: Japanese
Diet: Low Carb

Ingredients

Scale

Seafood

8 ounces sushi-grade salmon fillet

Vegetables & Fruits

1 medium cucumber, cut into thin strips
1 ripe avocado, sliced

Other Ingredients

2 sheets nori (seaweed)
2 tablespoons crème fraîche or cream cheese
2 tablespoons low-sodium soy sauce (for dipping)

Instructions

Prepare Ingredients: Slice the sushi-grade salmon, cucumber, and avocado into thin, even strips to ensure easy rolling and consistent texture in each bite.
Lay Down Nori Sheet: Place one sheet of nori on a bamboo sushi rolling mat or a clean, flat surface to prepare for assembling the roll.
Spread Creamy Layer: Evenly spread a thin layer of crème fraîche or cream cheese over the entire nori sheet to add richness and help the ingredients stick.
Add Fillings: Arrange the sliced salmon, cucumber, and avocado in a neat line horizontally across the center of the nori sheet, balancing flavors and textures.
Roll the Sushi: Using the bamboo mat, carefully roll the nori over the fillings, applying gentle pressure to create a tight, compact sushi roll without squishing the ingredients.
Slice and Serve: Wet a sharp knife to prevent sticking, then slice the sushi roll into bite-sized pieces. Serve immediately with low-sodium soy sauce for dipping.

Notes

Use sushi-grade salmon to ensure freshness and safety when eating raw fish.
The crème fraîche or cream cheese adds a creamy texture but can be omitted for a dairy-free version.
Keep the knife wet before slicing to get clean cuts without squashing the rolls.
The recipe can be customized with additional fillings like thinly sliced bell peppers or sprouts if desired.
For a spicier kick, add a dab of wasabi inside the roll or serve alongside.

Keywords: salmon sushi rolls, no rice sushi, high protein sushi, low carb sushi, healthy sushi recipe, sushi without rice