Gluten-Free Classic Sushi Hand Roll
Discover the vibrant flavors of Japanese-inspired cuisine with this Gluten-Free Classic Sushi Hand Roll recipe—a simple yet elegant dish perfect for sushi enthusiasts and those seeking gluten-free options. Featuring tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, these hand rolls are loaded with fresh, colorful fillings like crisp cucumber, sweet carrot, creamy avocado, and succulent gluten-free crab. Wrapped in gluten-free nori sheets to preserve authenticity, this recipe showcases a hands-on rolling technique that’s fun and easy to master. Ready in under an hour, these customizable hand rolls are ideal for light lunches, snack boards, or dinner parties. Pair them with gluten-free soy sauce for a restaurant-quality experience in the comfort of your kitchen!
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Recipe Information
Ingredients
- 4 sheets Gluten-free nori sheets
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Fresh cucumber
- 1 medium Fresh carrot
- 1 medium Ripe avocado
- 8 ounces Cooked gluten-free crab or imitation crab
- for serving Gluten-free soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes. Remove it from the heat and let it sit with the lid on for another 10 minutes.
Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
While the rice is cooling, peel and cut the cucumber and carrot into thin matchstick-sized pieces.
Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly.
Lay a nori sheet on a flat surface with the shiny side down. Moisten your hands with water to prevent sticking and take about 1/2 cup of sushi rice, spreading it over the left third of the nori sheet, leaving about 1 inch of space at the top.
Arrange a portion of cucumber, carrot, avocado, and crab lengthwise in the center of the rice.
Starting from the lower left corner, fold the nori over the filling and roll it into a cone shape to form the hand roll. Seal the edge with a small amount of water.
Repeat the process for the remaining rolls.
Serve immediately with gluten-free soy sauce.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 32.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1739 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.
