Gluten-Free Crab and Avocado Sushi Roll
Dive into the fresh and flavorful world of sushi with this Gluten-Free Crab and Avocado Sushi Roll recipe, perfect for those seeking a vibrant, allergy-friendly twist on a classic favorite. Featuring beautifully seasoned gluten-free sushi rice, succulent crab meat, creamy avocado, and crisp cucumber, these rolls are wrapped in nori sheets and sprinkled with nutty sesame seeds for added crunch and depth. Crafted with a focus on wholesome ingredients and easy-to-follow techniques, this recipe is ideal for home cooks looking to master the art of sushi-making without compromising dietary needs. Serve these irresistible rolls with gluten-free soy sauce for a complete meal that’s as delicious as it is stunning. Whether it's for a light dinner or a sushi night with friends, these rolls are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Crab meat
- 1 large Avocado
- 1 small Cucumber
- 1 bottle Gluten-free soy sauce
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1.5 cups of water in a small saucepan and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it rest, covered, for 10 additional minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Slice the avocado in half, remove the pit, and cut it into thin slices.
Peel the cucumber and cut it into matchstick-sized pieces.
Lay a sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Spread a thin, even layer of the cooled rice over the nori, leaving a 1-inch border on the top edge.
Arrange a line of crab meat, avocado slices, and cucumber sticks across the center of the rice-covered nori.
Using the sushi mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge with a bit of water if necessary.
Repeat with the remaining ingredients to create four rolls.
Using a sharp knife, slice each roll into even pieces, wiping the blade with a damp cloth between cuts.
Sprinkle sesame seeds over the sliced rolls and serve with gluten-free soy sauce.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 25215 mg | 1096% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 15.6 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3060 mg | 65% | |
*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.
