Dairy-Free Tuna and Avocado Sushi Roll
Experience the simplicity and fresh flavors of the Dairy-Free Tuna and Avocado Sushi Roll, a delightful homemade twist on classic sushi that’s both nutritious and allergen-friendly. Featuring sushi-grade tuna, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and nori, this recipe brings a gourmet touch right to your kitchen. Ideal for sushi enthusiasts or anyone seeking a dairy-free option, these rolls pair beautifully with soy sauce, pickled ginger, and a hint of wasabi for an authentic dining experience. With easy-to-follow techniques, this recipe lets you master the art of sushi rolling in under an hour, perfect for impressing guests or enjoying a nourishing meal at home.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Sushi-grade tuna
- 0.5 whole Avocado
- 0.5 whole Cucumber
- 4 sheets Nori sheets
- 2 tablespoons Soy sauce (gluten-free if necessary)
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is fully absorbed.
While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large shallow dish. Gently fold in the rice seasoning while fanning the rice to cool it slightly. Set aside.
Slice sushi-grade tuna into thin strips approximately 1/4-inch thick. Set aside.
Halve the avocado, remove the pit, and slice the flesh into thin strips. Peel and julienne the cucumber into thin matchstick-like pieces.
Place a bamboo sushi mat on a flat surface and lay one sheet of nori, shiny side down, on the mat.
Spread a thin, even layer of seasoned sushi rice over the nori, leaving about 1 inch of the top edge uncovered to seal the roll later.
Arrange tuna, avocado, and cucumber in a horizontal line across the bottom third of the rice-covered nori.
Lift the edge of the bamboo mat closest to you and begin rolling the sushi tightly away from you, using the mat to shape the roll and applying gentle pressure to seal it. Moisten the uncovered edge of the nori sheet with a bit of water to help it stick.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each sushi roll into 6-8 even pieces. Wipe the knife blade with a damp cloth between cuts for clean edges.
Serve immediately with soy sauce, pickled ginger, and wasabi on the side, as desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1602 mg | 34% | |
*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.
