Dairy-Free Avocado Tuna Sushi Roll
Elevate your sushi experience with these vibrant Dairy-Free Avocado Tuna Sushi Rolls, perfect for seafood lovers and health-conscious eaters alike! This recipe combines the creaminess of ripe avocado, the savory appeal of tender tuna enriched with a soy sauce and wasabi blend, and the refreshing crunch of cucumber—all wrapped in nutrient-packed nori and expertly paired with perfectly seasoned sushi rice. With just 40 minutes of prep and cook time, you can create homemade sushi rolls that impress with their rich umami flavors and satisfying textures. Serve them with pickled ginger and soy dipping sauce for a complete restaurant-quality experience in the comfort of your kitchen. Ideal for weeknight dinners, laid-back gatherings, or a fun cooking project, these rolls are free of dairy yet full of flavor—delighting sushi lovers with every bite!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 can canned tuna
- 1 large avocado
- 0.5 medium cucumber
- 2 tablespoons soy sauce
- 0.5 teaspoon wasabi
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice in cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18 minutes.
Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spoon. Allow the rice to cool to room temperature.
Drain the canned tuna and flake it into a small bowl. Mix in soy sauce and wasabi paste to taste.
Halve and pit the avocado, then peel and thinly slice it.
Peel the cucumber and cut it into thin matchstick pieces.
Lay a bamboo sushi mat on a flat surface, and place a sheet of plastic wrap over the mat.
Place a sheet of nori, shiny side down, on the plastic wrap atop the mat.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top edge uncovered.
Arrange a line of tuna mixture, avocado slices, and cucumber sticks across the rice about 1 inch from the bottom edge of the nori.
Using the bamboo mat, start rolling the sushi tightly from the bottom, applying gentle pressure to shape the roll, until the uncovered edge of the nori is sealed.
Repeat the process with the remaining ingredients to make additional rolls.
With a sharp knife dipped in water, slice the rolls into bite-sized pieces.
Serve the sushi rolls with pickled ginger and extra soy sauce for dipping.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.9 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1932 mg | 41% | |
*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.
