Gluten-Free Black Sesame Seed Sushi Roll
Elevate your homemade sushi game with this Gluten-Free Black Sesame Seed Sushi Roll recipe, a perfect fusion of wholesome ingredients and bold flavors. Featuring fluffy sushi rice seasoned with gluten-free rice vinegar, a sprinkle of nutty black sesame seeds, and a vibrant trio of julienned cucumber, carrot, and creamy avocado, these sushi rolls offer a delightful balance of textures and tastes. Wrapped in crisp nori sheets and paired with tamari, pickled ginger, and a kick of wasabi, they’re an ideal option for anyone seeking a gluten-free twist on sushi classics. With simple step-by-step instructions and just 50 minutes of prep and cook time, this recipe is a must-try for a creative, restaurant-quality dish served right at home.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Gluten-free rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Black sesame seeds
- 5 sheets Nori sheets
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, sliced Avocado
- 0.5 cup Tamari (gluten-free soy sauce)
- 0.25 cup Pickled ginger
- 2 teaspoons Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a rice cooker or a pot on the stove, combine the rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low and cover, cooking for 18 minutes on the stove.
Once cooked, fluff the rice with a fork and allow it to cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
While the rice is still warm, gently fold the vinegar mixture into the rice using a wooden spoon or rice paddle until thoroughly mixed.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it.
Place a nori sheet on top of the plastic. Wet your hands lightly to prevent sticking.
Spread approximately a 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Sprinkle a small amount of black sesame seeds evenly over the rice.
Place a few pieces of cucumber, carrot, and avocado in a horizontal line across the center of the rice.
Using the bamboo mat, start rolling the nori and rice over the fillings, applying gentle pressure to form a tight roll.
Once you reach the border, moisten the edge with a little water to seal the roll shut.
Repeat the process until all the ingredients are used.
With a sharp knife, cut each roll into 6-8 bite-sized pieces. Clean the knife with a damp cloth between cuts for neat slices.
Serve the sushi rolls with tamari, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9291 mg | 404% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 20.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1934 mg | 41% | |
*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.
