Gluten-Free Classic Maki Roll
Elevate your sushi-making game at home with this flavorful and completely Gluten-Free Classic Maki Roll recipe. Perfectly seasoned sushi rice, fresh tuna or salmon, crisp cucumber, and creamy avocado combine to create a delightful bite wrapped in seaweed. This recipe accommodates gluten-free diets with the use of a gluten-free soy sauce, ensuring everyone can savor every taste. With step-by-step guidance, from preparing the rice to expertly rolling the sushi, this recipe is both approachable for beginners and satisfying for seasoned sushi enthusiasts. Ready in under an hour and yielding 4 servings, this homemade maki roll is the perfect centerpiece for sushi night, offering restaurant-quality results from your own kitchen. Make it your own by customizing with your favorite gluten-free fillings and serving alongside dipping sauces or pickled ginger!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 4 sheets nori sheets
- 4 ounces fresh tuna or salmon
- 1 small cucumber
- 1 small avocado
- 0.25 cup gluten-free soy sauce
Instructions
Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear.
In a saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium-high heat.
Once the water boils, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes. After cooking, remove from heat and let it rest, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture over the rice, gently folding it in with a wooden spatula. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings: chop the tuna or salmon into long thin strips. Peel the cucumber and avocado, removing the seeds from the cucumber and the pit from the avocado. Slice both into long strips.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
Wet your hands to prevent sticking, then spread a thin layer of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few strips of fish, cucumber, and avocado horizontally along the center of the rice.
Lift the edge of the mat closest to you, and begin rolling the sushi away from you, applying even pressure. Press firmly but do not squish the roll as you go.
Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a wet cloth between slices to ensure clean cuts.
Repeat the process with the remaining ingredients.
Serve the maki rolls with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1753 mg | 37% | |
*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.
