Dairy-Free Yellowtail Sushi Roll
Elevate your sushi night with this Dairy-Free Yellowtail Sushi Roll recipe, a vibrant and healthy option crafted with fresh, sashimi-grade yellowtail, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori sheets. This recipe is ideal for those looking to enjoy homemade sushi without dairy, offering a light yet flavorful experience that pairs beautifully with soy sauce, pickled ginger, and wasabi. With easy-to-follow instructions and minimal prep time, you can create gourmet sushi rolls right in your kitchen. Perfect for entertaining or indulging in a restaurant-quality meal at home, these rolls can be topped with sesame seeds for added crunch and flair. Dive into the art of sushi-making with this simple yet elegant recipe!
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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)
- 2 sheets Nori sheets
- 0.5 whole Cucumber
- 0.5 whole Avocado
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi (optional)
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse the sushi rice until the water runs clear to remove excess starch, then combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, reduce to low heat, cover, and simmer for 15 minutes. Allow the rice to rest for 10 minutes after cooking.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large non-metallic bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Let the rice cool to room temperature.
Slice the yellowtail into thin, even strips resembling the length and thickness of a pencil. Peel and slice the cucumber into thin, matchstick-sized strips. Slice the avocado into thin slices.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top uncovered.
Arrange a few strips of yellowtail, cucumber, and avocado horizontally across the middle of the rice. Be careful not to overfill.
Using the bamboo mat, roll the sushi tightly by lifting the edge closest to you and rolling it over the filling, pressing firmly but gently. Seal the roll by moistening the uncovered edge of the nori with a bit of water and pressing it closed.
Repeat with the remaining ingredients to make the second roll.
Slice each roll into 6-8 pieces using a sharp, damp knife. Clean the blade between cuts for the cleanest slices.
Optional: Sprinkle sesame seeds on top of the sushi rolls for added flavor and texture.
Serve with soy sauce or tamari, pickled ginger, and wasabi on the side. Enjoy your dairy-free yellowtail sushi rolls!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1478 mg | 31% | |
*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.
