Gluten-Free Avocado Sushi Roll with Spicy Mayo Sauce
Elevate your sushi night with these Gluten-Free Avocado Sushi Rolls topped with irresistible spicy mayo sauce! Perfect for those avoiding gluten, this recipe combines tender sushi rice seasoned with rice vinegar, sugar, and salt, wrapped in nori sheets, and filled with creamy avocado and refreshing cucumber sticks. The rich and tangy spicy mayo, made with mayonnaise, Sriracha, and a splash of lemon juice, adds a fiery kick that ties every bite together. Sprinkled with sesame seeds for a touch of nuttiness and served alongside gluten-free soy sauce for dipping, these homemade sushi rolls are a crowd-pleaser that’s both simple and wholesome. Ready in under an hour, it's an ideal choice for a healthy, gluten-free meal or appetizer that’s bursting with flavor!
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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
- 3 sheets Nori seaweed sheets
- 2 medium Avocado
- 1 small Cucumber
- 2 tablespoons Gluten-free soy sauce
- 0.5 cup Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Lemon juice
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
Transfer the cooked rice to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice, stirring gently to combine. Allow the rice to cool to room temperature.
Peel and pit the avocados, then slice them into thin strips.
Peel the cucumber, remove the seeds, and cut it into thin strips.
In a small bowl, whisk together the mayonnaise, sriracha, and lemon juice to make the spicy mayo sauce. Set aside.
Lay a sheet of nori on a bamboo sushi mat or a clean cutting board, shiny side down.
With your fingers or a spatula, spread a thin layer of sushi rice over the nori, leaving about 1 inch of the far end uncovered.
Arrange avocado and cucumber strips in a horizontal line across the middle of the rice.
Starting from the end closest to you, use the bamboo mat to roll the nori over the filling, applying gentle pressure to form a tight roll.
Repeat the rolling process with the remaining ingredients to make more rolls.
With a sharp knife, cut each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Drizzle or serve the spicy mayo sauce on the side and sprinkle with sesame seeds.
Serve the sushi rolls with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 19.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1842 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.
