Dairy-Free Yellowtail Roll
Experience the delicate flavors of this Dairy-Free Yellowtail Roll, a perfect fusion of fresh ingredients and traditional sushi-making techniques presented in a completely dairy-free format. Featuring tender slices of sashimi-grade yellowtail (hamachi), crisp cucumber, and creamy avocado, all wrapped in flawlessly seasoned sushi rice and nori, this recipe offers a satisfying blend of textures and flavors. Made with easy-to-follow steps, it’s an accessible recipe for sushi lovers and home chefs alike. Serve these delectable rolls with soy sauce, pickled ginger, and a touch of wasabi for a customizable sushi night at home. Whether you're catering to a dairy-free diet or simply seeking a light, flavorful meal, this yellowtail roll is sure to impress your taste buds and your guests! Perfectly portioned for two, it's a fresh, healthy, and stylish dining option that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Yellowtail sashimi-grade fish (hamachi)
- 0.5 Cucumber
- 0.5 Avocado
- 2 Nori (seaweed sheets)
- 2 tablespoons Soy sauce (for serving, optional)
- 2 tablespoons Pickled ginger (for serving, optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and water in a medium pot with a lid. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked and water is absorbed. Remove from heat and let it sit with the lid on for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice while it's still warm, using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
Prepare the cucumber and avocado. Peel the cucumber, remove the seeds, and slice it into thin matchstick-sized strips. Slice the avocado into thin strips as well.
Using a sharp knife, slice the yellowtail into thin, even strips, about 1/4 inch thick.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori on the mat, rough side facing upwards.
Wet your hands with a small amount of water to prevent the rice from sticking, and evenly spread half the prepared sushi rice over the nori, leaving about 1 inch of space at the top edge to seal the roll.
Lay strips of yellowtail, cucumber, and avocado horizontally across the center of the rice.
Using the bamboo mat, carefully roll the nori from the bottom edge, applying gentle pressure to form a tight cylinder. Use water to seal the edge of the nori.
Repeat the process with the second nori sheet and the remaining ingredients.
Using a sharp knife dipped in water to prevent sticking, cut each roll into 6-8 pieces.
Serve the yellowtail rolls with soy sauce, pickled ginger, and wasabi on the side, if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1207 mg | 26% | |
*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.
