Gluten-Free California Sushi Roll with Spicy Mayo Sauce
Satisfy your sushi cravings with this Gluten-Free California Sushi Roll with Spicy Mayo Sauce, a flavorful and health-conscious twist on a classic favorite. This recipe features perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and gluten-free imitation crab, all wrapped in delicate nori sheets and rolled to perfection. The vibrant rolls are paired with a spicy mayo sauce, made by blending creamy mayonnaise and fiery sriracha, for an irresistible kick. With straightforward preparation and tips for clean slicing, this recipe ensures restaurant-quality sushi at home in under an hour. Perfect as an appetizer, a light meal, or a party favorite, these gluten-free sushi rolls are both irresistible and accessible for gluten-free diets. Serve with gluten-free soy sauce for a complete sushi experience that everyone can enjoy!
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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
- 6 pieces crab stick (imitation crab, gluten-free)
- 1 medium avocado
- 1 small cucumber
- 4 nori sheets
- 0.25 cup gluten-free soy sauce
- 0.25 cup mayonnaise
- 1 tablespoon sriracha
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 more minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Cool to room temperature.
Prepare the spicy mayo sauce by mixing the mayonnaise and sriracha in a small bowl. Adjust sriracha to taste.
Slice the avocado in half, remove the seed, and peel. Cut into thin strips.
Slice the cucumber in half lengthwise, remove the seeds, and cut into thin matchstick pieces.
Place a bamboo sushi mat on your work surface and cover it with a piece of plastic wrap. Lay one nori sheet shiny side down on the mat.
With wet fingers, evenly spread about 1/2 cup of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Flip the nori sheet over, rice side down. Arrange 1.5 crab sticks, a few avocado slices, and cucumber sticks evenly across the nori sheet 1 inch from the bottom edge.
Using the mat, carefully roll the sushi from the bottom, pressing gently to create a tight roll. Seal the border with a bit of water.
Repeat the process with the remaining ingredients to make four rolls.
Slice each roll into 8 pieces with a sharp, wet knife. Clean the knife between cuts for cleaner slices.
Serve the rolls with gluten-free soy sauce and spicy mayo sauce on the side for dipping.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 6889 mg | 300% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 30.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1567 mg | 33% | |
*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.
