Gluten-Free Avocado Shrimp Roll
Delight in the fresh, vibrant flavors of this Gluten-Free Avocado Shrimp Roll—an irresistible appetizer or light meal that's as healthy as it is delicious. Featuring tender shrimp, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, each roll is wrapped in a combination of gluten-free rice paper and nori for a delicate yet satisfying bite. This recipe combines traditional sushi-making techniques with allergy-friendly ingredients, making it accessible to everyone at your table. Easily assembled in under 40 minutes, these rolls are perfect for impressing guests or treating yourself to a sophisticated, gluten-free culinary experience. Pair with gluten-free soy sauce for dipping, and elevate your sushi night to new heights!
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Recipe Information
Ingredients
- 12 pieces Medium shrimp, peeled and deveined
- 1 large Avocados, ripe
- 1 medium Cucumber
- 6 sheets Gluten-free rice paper
- 3 sheets Sushi nori (seaweed sheets)
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- As needed for serving Gluten-free soy sauce
- 1 tablespoon Lemon juice
Instructions
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and mix gently to incorporate. Set aside to cool to room temperature.
Bring a pot of water to a boil. Add the shrimp and cook for about 3 minutes, until pink and fully cooked. Drain and transfer to a bowl of ice water to stop the cooking process.
Cut the cucumber into thin strips, about 3 to 4 inches long.
Halve the avocado and remove the pit. Slice into thin wedges and lightly sprinkle with lemon juice to prevent browning.
Prepare your rolling station by placing a bamboo sushi mat on a clean surface. Place a sheet of plastic wrap on top of the mat.
Fill a shallow dish with warm water. Submerge a rice paper sheet briefly to soften, then lay it on the prepared plastic wrap.
Cut a nori sheet in half and place one half on top of the softened rice paper.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch on the top edge for sealing.
Layer 2 pieces of shrimp, a few strips of cucumber, and several avocado slices horizontally across the center of the rice.
Using the bamboo mat, gently lift the edge of the rice paper and tightly roll it over the fillings. Continue to roll, applying gentle pressure, until the roll is sealed.
Repeat steps 6-10 with the remaining ingredients until you've made 6 rolls.
Slice each roll into 6-8 pieces and arrange on a platter.
Serve the avocado shrimp rolls with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 8.8 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1819 mg | 39% | |
*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.
