Dairy-Free Tobiko Sushi
Savor the art of Japanese cuisine with this Dairy-Free Tobiko Sushi recipe, perfect for those seeking a rich, umami-packed sushi experience without dairy. This vibrant dish combines seasoned sushi rice, crispy nori sheets, and the delicate crunch of tobiko (flying fish roe) for a dynamic texture and flavor. Fresh cucumber and creamy avocado add a refreshing balance, while the gluten-free soy sauce, pickled ginger, and wasabi offer traditional accompaniments for an authentic sushi platter. With straightforward prep and rolling techniques, this recipe is ideal for sushi enthusiasts ready to recreate this restaurant-quality dish at home. Ready in under an hour and serving four, it’s a delightful way to elevate your homemade sushi nights!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 0.5 cup tobiko (flying fish roe)
- 0.5 piece cucumber
- 1 piece avocado
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice generously under cold water until the water runs clear. This removes excess starch for optimal texture.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a tight-fitting lid and cook for 18-20 minutes until all the water is absorbed.
While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Set aside.
Once the rice is finished cooking, transfer it to a wide, shallow bowl and let it cool for 5 minutes. Gradually pour the rice vinegar mixture over the rice while gently folding it in with a wooden spatula. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings. Julienne the cucumber into thin strips, slice the avocado into thin wedges, and set both aside.
Lay one sheet of nori shiny side down on a bamboo sushi mat. Spread a thin, even layer of cooled sushi rice across the nori, leaving about 1 inch of space at the top edge to seal the roll.
Add a few strips of cucumber, a slice or two of avocado, and a spoonful of tobiko in a horizontal line across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge upward, pressing gently but firmly as you roll. Wet the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Once all rolls are prepared, use a sharp knife to slice each roll into 6-8 even pieces. Wipe the blade with a damp cloth between cuts for clean slices.
Serve the sushi with soy sauce, wasabi paste, and pickled ginger on the side. Enjoy!
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1522 mg | 32% | |
*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.
