Dairy-Free Tuna Avocado Roll
Elevate your sushi-making skills with this flavorful and nutritious Dairy-Free Tuna Avocado Roll recipe! Perfect for sushi lovers seeking a dairy-free option, this dish combines creamy avocado and tender tuna wrapped in seasoned sushi rice and crisp nori sheets for a restaurant-quality experience at home. With just 20 minutes of prep time, these homemade rolls are easy to assemble using simple ingredients like sushi rice, rice vinegar, and your choice of cooked or sushi-grade tuna. Serve them with gluten-free soy sauce or tamari, a touch of wasabi, and tangy pickled ginger for a satisfying meal or impressive appetizer. Ideal for sushi enthusiasts and dairy-free diets alike, these rolls are fresh, healthy, and bursting with flavor in every bite!
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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 Tuna (cooked or sushi-grade)
- 1 Avocado
- 2 Nori sheets
- 2 tablespoons Soy sauce (gluten-free, if necessary, or tamari)
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for an additional 10 minutes.
While the rice is cooking, prepare the seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in to evenly distribute without smashing the grains. Set the seasoned rice aside to cool to room temperature.
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into thin strips.
If using cooked tuna, shred it into small pieces. If using sushi-grade tuna, cut it into thin strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. With wet fingers to prevent sticking, spread half of the cooled sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
Place a few strips of avocado and tuna across the center of the rice.
Using the bamboo mat, carefully roll the nori from the bottom edge upwards, pressing gently but firmly to form a tight roll. Moisten the top edge of the nori with a bit of water to seal the roll.
Repeat with the second sheet of nori and remaining ingredients.
With a sharp knife, cut each roll into 6-8 equal pieces. Clean the knife with a damp cloth between cuts for clean slices.
Serve the rolls with soy sauce, wasabi, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 6.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1540 mg | 33% | |
*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.
