Gluten-Free Avocado and Fish Sushi Roll
Indulge in the delightful fusion of fresh flavors with this Gluten-Free Avocado and Fish Sushi Roll recipe, a perfect choice for sushi lovers seeking a healthier, allergen-friendly twist. Made with tender sushi rice seasoned with rice vinegar, sugar, and salt, these rolls feature creamy avocado paired with vibrant, sushi-grade fish like salmon or tuna, wrapped in crisp nori for the ultimate bite. Sprinkled with sesame seeds for added texture and served alongside gluten-free soy sauce, wasabi, and pickled ginger, this recipe ensures a restaurant-quality sushi experience at home. Whether you're new to sushi-making or a seasoned pro, the included step-by-step instructions and bamboo mat technique make crafting these gluten-free rolls simple and rewarding. Ready in just over an hour, this dish is ideal for impressing guests or savoring as a gourmet treat for yourself!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 medium ripe avocado
- 8 ounces fresh sushi-grade fish (e.g., salmon or tuna)
- 0.25 cup gluten-free soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
- 2 tablespoons sesame seeds
- 1 piece bamboo mat
- 1 sheet plastic wrap
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove the excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low and cover the pan.
Cook for about 18-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, combine rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds until the sugar dissolves. Stir well.
Transfer the cooked rice to a wide bowl and gently fold in the vinegar mixture with a spatula. Be careful not to crush the rice. Allow to cool to room temperature.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin strips.
Slice the sushi-grade fish into thin strips, approximately 1/4 inch thick.
Place the bamboo mat on a flat surface and cover it with a sheet of plastic wrap. This prevents the rice from sticking to the mat.
Lay a sheet of nori on the plastic-covered bamboo mat, shiny side down.
Moisten your hands with water to prevent sticking, and gently spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top.
Place avocado slices and fish strips across the rice about 1 inch from the bottom edge of the nori.
Carefully lift the bamboo mat from the bottom edge, and begin to roll the nori over the fillings, using the mat to press and shape the roll. Continue to roll until the exposed edge of the nori seals the roll.
Gently remove the roll from the bamboo mat and cut into 8-10 even pieces using a sharp, moistened knife.
Repeat the rolling process with the remaining ingredients.
Sprinkle sesame seeds over the top of each roll for extra flavor and garnish.
Serve the sushi rolls with gluten-free soy sauce, a small amount of wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 13.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2351 mg | 50% | |
*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.
