Gluten-Free California Maki
Indulge in the fresh and vibrant flavors of Gluten-Free California Maki, a delectable twist on the classic sushi roll. Featuring fluffy, seasoned sushi rice wrapped around a luscious combination of gluten-free crab meat, creamy avocado, and crisp cucumber, this recipe is perfect for those with gluten sensitivities. Toasted sesame seeds provide a nutty crunch, while gluten-free tamari sauce and mayonnaise elevate the filling with a savory kick. Rolled in nori sheets and sliced into bite-sized pieces, these elegant sushi rolls are a feast for the senses. Easy to prepare at home with just a bamboo mat, this recipe is ideal for a crowd-pleasing appetizer, light lunch, or sushi night. Serve your maki with gluten-free pickled ginger, wasabi, and tamari for an authentic sushi experience that everyone can enjoy!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 6 ounces Cooked crab meat or crab sticks (gluten-free)
- 2 tablespoons Mayonnaise
- 1 teaspoon Tamari sauce (gluten-free soy sauce)
- 1 medium Cucumber
- 1 large Avocado
- 2 tablespoons Toasted sesame seeds
- 1 jar Gluten-free pickled ginger
- 1 tube Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine rice and 2 cups of water in a rice cooker to cook. Alternatively, bring rice and water to a boil in a pot, and then simmer covered on low heat for about 10 minutes until cooked.
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then drizzle over the rice. Carefully fold the mixture into the rice using a spatula while fanning the rice to cool it quickly. Set aside to cool to room temperature.
In a small bowl, mix cooked crab meat with mayonnaise and tamari sauce until well combined.
Peel the cucumber and cut it into thin matchstick pieces. Halve the avocado, remove the pit, and slice the flesh into thin strips.
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking, then spread approximately 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top for sealing.
Sprinkle a layer of toasted sesame seeds over the rice evenly. Flip the nori sheet over so the rice faces down on the mat.
Place a line of crab mixture horizontally across the center of the nori, then add a few cucumber matchsticks and avocado slices on top.
Using the bamboo mat, carefully roll the nori over the fillings, pressing gently but firmly to keep the roll tight. Continue rolling to seal the maki, using the uncovered strip of nori to close the roll.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces. Serve with gluten-free pickled ginger, wasabi, and additional tamari sauce.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7874 mg | 342% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 38.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2616 mg | 56% | |
*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.
