Gluten-Free California Rolls
These Gluten-Free California Rolls offer a fresh and flavorful twist on the classic sushi dish, perfect for anyone with gluten sensitivities. Made with perfectly seasoned sushi rice, tender cooked crab meat mixed with creamy mayonnaise, buttery avocado slices, and crisp cucumber strips, these rolls are wrapped in gluten-free nori sheets for a traditional yet inclusive touch. A sprinkle of toasted sesame seeds adds extra nuttiness, while pickled ginger and wasabi on the side bring a burst of heat and tang to every bite. With step-by-step guidance to help you master rolling techniques, this recipe is approachable for beginners and sushi aficionados alike. Ready in just an hour, these homemade sushi rolls are perfect for an impressive appetizer, a light lunch, or a fun dinner idea. Serve with gluten-free soy sauce for the ultimate dipping experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 tablespoons Gluten-free soy sauce
- 8 ounces Cooked crab meat
- 2 tablespoons Mayonnaise
- 1 medium Avocado
- 1 small Cucumber
- 4 pieces Gluten-free nori sheets
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear. Drain well.
In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from the heat and let it sit covered for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture using a spatula while cooling the rice to room temperature. Set aside.
Meanwhile, in a small bowl, combine gluten-free soy sauce with the cooked crab meat and mayonnaise. Mix well and set aside.
Slice the avocado in half, remove the pit, and cut the flesh into thin slices. Peel and cut the cucumber into thin strips, about the same length as the width of the nori.
Place a sheet of nori on a bamboo sushi mat with the shiny side down. Wet your fingers to prevent sticking and spread about 1/4 of the sushi rice across the nori, leaving a 1-inch border at the top.
Sprinkle a portion of toasted sesame seeds over the rice.
Flip the nori sheet over so the rice is facing down on the mat. Line the bottom edge of the nori with a portion of the crab mixture.
Add a line of avocado slices and cucumber strips over the crab mixture.
Using the bamboo mat, carefully roll the nori and rice over the filling tightly. Roll until the top edge seals the roll.
Slice the roll into 8 equal pieces using a sharp, wet knife.
Repeat the process with the remaining ingredients to make four rolls.
Serve the Gluten-Free California Rolls with pickled ginger, wasabi, and a small dish of gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1890 mg | 40% | |
*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.
