Dairy-Free Avocado and Crab Sushi Roll
Discover the vibrant flavors of this Dairy-Free Avocado and Crab Sushi Roll, a perfect homemade option for sushi lovers seeking a fresh and healthy twist. Featuring creamy slices of ripe avocado, tender morsels of cooked crab meat, and crisp cucumber, all artfully wrapped in sushi rice and nori sheets, this recipe is both indulgent and light. The sushi rice is gently seasoned with rice vinegar, sugar, and salt for a delicate balance that complements the rich fillings beautifully. This dairy-free sushi rolls recipe is perfect for entertaining or a satisfying weeknight dinner, with serving suggestions that include soy sauce, pickled ginger, and a touch of wasabi for dipping. Ready in under an hour, it's an approachable yet gourmet meal that will elevate your at-home sushi game.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 Nori sheets
- 8 ounces Cooked crab meat
- 1 Avocado
- 1 Cucumber
- 0.5 cup Soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch that can make the rice gummy.
Add the rice and 1.25 cups of water to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes to finish cooking.
In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Allow the rice to cool to room temperature before assembling the sushi.
Prepare the fillings: Peel and pit the avocado, then slice it into thin strips. Peel the cucumber, remove the seeds, and slice it into thin strips. Ensure the crab meat is shredded or cut into bite-sized pieces.
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
With damp hands, spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border along the top edge.
Layer a few strips of avocado, cucumber, and approximately 2 ounces of crab meat across the bottom third of the rice-covered nori.
Using the sushi mat as a guide, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
Repeat steps 6-9 to make additional rolls.
With a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls on a platter with soy sauce, pickled ginger, and wasabi paste on the side for dipping.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 9072 mg | 394% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.4 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
