Dairy-Free White Fish Sushi
Elevate your sushi-making game with this Dairy-Free White Fish Sushi recipe, a delightful twist on traditional seafood rolls. Perfectly seasoned sushi rice pairs harmoniously with tender slices of white fish, crisp julienned cucumber and carrot, and creamy avocado, all wrapped in nori sheets for a balanced bite. This recipe is completely dairy-free, making it ideal for those with dietary restrictions or preferences. With easy-to-follow instructions that guide you through creating tight, restaurant-quality rolls, it's perfect for impressing friends and family. Serve with gluten-free soy sauce, pickled ginger, and a hint of wasabi for a stunning homemade sushi experience that’s as healthy as it is delicious. Whether you're hosting or simply treating yourself, this sushi is sure to be a show-stopper!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 4 seaweed (nori) sheets
- 8 ounces white fish (e.g., cod or snapper), thinly sliced
- 0.5 cups cucumber, julienned
- 0.5 cups carrot, julienned
- 1 avocado, thinly sliced
- 0.25 cups soy sauce (gluten-free if necessary), for serving
- 0.25 cups pickled ginger, for serving
- 1 teaspoon wasabi, for serving
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch to ensure the rice cooks properly.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice has absorbed the water.
Remove the saucepan from heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to ensure the rice is evenly seasoned. Let the rice cool to room temperature.
Lay a sheet of nori shiny side down on a bamboo sushi mat or clean surface. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange thin slices of white fish, cucumber, carrot, and avocado in a horizontal line across the center of the rice.
Using the bamboo mat, gently roll the sushi away from you, applying light pressure to shape it into a tight roll. Moisten the top edge of the nori with water to seal the roll.
Repeat with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 6003 mg | 261% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2213 mg | 47% | |
*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.
