Gluten-Free Classic California Sushi Roll
Delight in the perfect balance of flavor and texture with our *Gluten-Free Classic California Sushi Roll*—a fresh, homemade twist on a sushi favorite. This recipe features fluffy gluten-free sushi rice seasoned with a tangy rice vinegar mixture, paired with creamy avocado, crisp cucumber, and savory shredded imitation crab meat, all wrapped in a sheet of nori and finished with a sprinkle of nutty toasted sesame seeds. Rolled with precision using a bamboo mat, these sushi rolls are ideal for sushi beginners and seasoned home chefs alike. With step-by-step instructions, a total cook and prep time of under an hour, and gluten-free soy sauce as an optional dipping accompaniment, this dish brings a restaurant-quality experience to your kitchen. Perfect for a light lunch, elegant appetizer, or fun dinner party idea, these gluten-free sushi rolls are as wholesome as they are delicious.
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Granulated sugar
- 0.5 teaspoon Salt
- 4 ounces Imitation crab meat
- 1 Medium avocado
- 0.5 Cucumber
- optional, for serving Gluten-free soy sauce
- 4 sheets Nori seaweed sheets
- 2 tablespoons Toasted sesame seeds
Instructions
Rinse the sushi rice with cold water until the water runs clear. This helps remove excess starch.
Combine the rinsed sushi rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 18-20 minutes, until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold the vinegar mixture into the rice. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the filling ingredients: Shred the imitation crab meat. Peel and slice the avocado lengthwise into thin strips. Slice the cucumber into similarly sized strips, after removing the seeds.
Place a bamboo sushi mat on a flat surface and put a sheet of plastic wrap over it. Center a nori sheet, shiny side down, on the plastic wrap.
With wet hands to prevent sticking, evenly spread about 1/4 of the cooled sushi rice over the nori sheet, leaving a 1-inch border at the top.
Sprinkle about 1/2 tablespoon of toasted sesame seeds over the rice.
Gently flip the nori sheet over so the rice faces down onto the plastic wrap.
Place a few avocado and cucumber slices, along with a small amount of shredded crab meat, across the center of the nori sheet.
Using the bamboo mat, carefully lift the edge of the nori sheet closest to you and roll it over the filling, gently but firmly pulling the mat to form a cylinder.
Slice the roll into 6-8 pieces with a sharp, wet knife. Repeat the process with the remaining ingredients.
Serve the gluten-free California rolls with gluten-free soy sauce on the side, if desired.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1159 mg | 25% | |
*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.
