Low FODMAP Salmon Avocado Roll
Homemade sushi night just got a whole lot more approachable, and this salmon and avocado roll delivers that restaurant-quality experience right from your own kitchen. The combination of silky sushi-grade salmon, cool cucumber matchsticks, and creamy avocado wrapped in seasoned rice and nori is genuinely hard to beat. Managing a sensitive gut doesn't mean giving up sushi — it just means being thoughtful about portions and ingredients, and this recipe does that work for you. The avocado is kept to a safe serving size per roll, and tamari steps in as the dipping sauce so you're not reaching for a soy sauce with hidden wheat or additives that can cause trouble. Each component here is straightforward and naturally gut-friendly, with no garlic, onion, or high-fructose ingredients sneaking into the mix. The recipe makes four generous servings, so it's a great option for a casual dinner where everyone can customize their dipping sauce situation with the pickled ginger and optional wasabi. Once you get the hang of rolling with the bamboo mat, this becomes one of those meals you'll want to make on repeat.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups sushi rice (short-grain white rice), uncooked
- 2 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the filling
- 8 oz sushi-grade salmon, skin removed
- 1 medium avocado, pitted and thinly sliced
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 1 medium english cucumber, cut into thin matchsticks
For the rolls
- 8 sheets nori (dried seaweed)
- 1 tbsp sesame seeds (optional)
For serving
- ¼ cup tamari
- 2 tbsp pickled ginger
- wasabi paste, to taste (optional)
Can be omittedwasabi paste
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
- 2
Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
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