Gluten-Free Avocado and Crab Sushi Roll
Elevate your homemade sushi game with this *Gluten-Free Avocado and Crab Sushi Roll* recipe—a perfect combination of creamy avocado, succulent crab meat, and crisp cucumber for a refreshing bite with every slice. This recipe uses seasoned sushi rice and high-quality nori sheets to create rolls that are easy to prepare yet impressively delicious. Made with gluten-free soy sauce, it's perfect for those with dietary restrictions, without compromising on authentic sushi flavors. Whether you're hosting a sushi night or just craving a healthy and elegant meal, these homemade sushi rolls will quickly become a favorite. Serve with wasabi, pickled ginger, and gluten-free soy sauce for the ultimate restaurant-quality experience from the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Cold water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 whole Nori sheets
- 8 ounces Crab meat
- 1 large Avocado
- 1 small Cucumber
- Gluten-free soy sauce
- Wasabi
- Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed sushi rice with 1.25 cups of cold water in a saucepan. Bring to a boil and then reduce to a simmer, cover, and cook for 18-20 minutes or until the water is absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl and microwave for 30 seconds or until the sugar is dissolved.
Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over the rice. Gently fold the rice to season it while cooling it to room temperature.
Peel and thinly slice the avocado. Peel and julienne the cucumber.
Lay a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap.
With wet hands, spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay strips of crab meat, avocado slices, and cucumber sticks horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly away from you, pressing gently. Seal the edge with a little water.
Repeat with the remaining ingredients to make four rolls.
Using a sharp, wet knife, slice each roll into six to eight pieces.
Serve with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 17.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2218 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.
