Gluten-Free Classic Maki Sushi
Elevate your sushi nights with this irresistible Gluten-Free Classic Maki Sushi recipe, crafted for those seeking the perfect blend of authenticity and dietary inclusivity. Featuring sushi-grade salmon or tuna, crisp cucumber, creamy avocado, and rice delicately seasoned with a homemade blend of rice vinegar, sugar, and salt, these rolls are wrapped in gluten-free nori sheets to ensure every bite is bursting with fresh, vibrant flavors. This recipe is perfect for beginners, teaching you to master the art of rolling sushi using a bamboo mat, while offering tips for perfectly slicing and garnishing. Ready in just an hour, these gluten-free sushi rolls are ideal for impressing family and friends, accompanied by classic condiments like pickled ginger, wasabi paste, and gluten-free soy sauce. Dive into the world of homemade sushi—where tradition meets a gluten-free twist!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Gluten-free nori sheets
- 1 medium Fresh cucumber
- 1 medium Fresh avocado
- 0.25 cup Gluten-free soy sauce
- 8 ounces Fresh salmon or tuna (sushi-grade)
- for garnish Pickled ginger
- for serving Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's directions. Alternatively, bring the rice and water to a boil in a saucepan, reduce the heat to low, cover, and simmer for 18 minutes.
Once the rice is cooked, let it stand covered for an additional 10 minutes to steam.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Let it cool slightly.
Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture into the rice, using a spatula or rice paddle, and be careful not to mash the rice. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings: slice cucumber into thin sticks, slice the avocado, and cut the fish into thin, even strips.
Lay a bamboo sushi mat on a flat surface, placing a sheet of plastic wrap on top if preferred for hygiene.
Place a nori sheet on the mat, shiny side down. Wet your fingers with a small bowl of water to prevent the rice from sticking to them.
Spread a thin, even layer of sushi rice over 3/4 of the nori sheet, leaving the top part bare to seal the roll.
Arrange a few slices of fish, cucumber sticks, and avocado slices in a row across the rice, about 1 inch from the bottom edge of the nori.
Using the mat to help, carefully roll the nori over the fillings, pressing gently with each turn to shape the roll tightly.
Seal the roll by moistening the bare edge of the nori with water and pressing it onto the roll.
Using a sharp, damp knife, slice the roll into even pieces. Clean the knife between cuts for best results.
Serve the sushi rolls with gluten-free soy sauce, pickled ginger, and a small amount of wasabi paste.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 6782 mg | 295% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.6 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2237 mg | 48% | |
*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.
