Gluten-Free Crunchy Sushi Roll
Elevate your sushi night with this irresistible Gluten-Free Crunchy Sushi Roll, a delightful fusion of classic flavors and crisp textures that's completely free from gluten. Perfectly seasoned sushi rice is layered with fresh cucumber, carrot, creamy avocado, and golden-brown gluten-free tempura-coated imitation crab, all rolled together in a sheet of nori to create a satisfying bite. The gluten-free panko breadcrumbs add a crunchy twist, while the accompanying gluten-free soy sauce, pickled ginger, and wasabi paste make it a feast for the senses. This homemade sushi recipe is ideal for anyone seeking a gluten-free indulgence that's both restaurant-quality and packed with bold flavor. Ready in just 60 minutes, it's an easy, fun, and healthy way to enjoy sushi right at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 small Avocado
- 8 sticks Imitation crab (gluten-free)
- 1 cup Gluten-free tempura batter mix
- 0.75 cup Cold water
- 0.5 cup Gluten-free panko breadcrumbs
- 2 cups Vegetable oil
- 0.25 cup Gluten-free soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker, and cook according to the manufacturer's instructions.
While the rice is cooking, in a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved, then let it cool.
Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over it while gently folding the rice with a spatula. Let the seasoned rice cool to room temperature.
Peel and slice the cucumber and carrot into thin strips. Halve and slice the avocado.
For the tempura: In a medium bowl, whisk the gluten-free tempura batter mix with cold water until smooth. In a separate bowl, add the gluten-free panko breadcrumbs.
Heat the vegetable oil in a deep pan over medium heat. Dip each imitation crab stick into the tempura batter, then roll it in the panko breadcrumbs. Fry in the hot oil until golden brown and crispy. Set aside to drain on paper towels.
On a bamboo sushi mat, place a sheet of nori shiny side down. Spread about 0.5 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange cucumber, carrot, avocado slices, and a piece of fried imitation crab along the center of the rice.
Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight.
Once rolled, set the sushi seam-side down and slice using a sharp knife moistened to prevent sticking.
Repeat the rolling process with the remaining ingredients.
Serve the sushi rolls with gluten-free soy sauce, pickled ginger, and wasabi paste.
Nutrition Facts
Calories |
5637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.7 g | 575% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 271.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 10104 mg | 439% | |
| Total Carbohydrate | 386.2 g | 140% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 43.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1936 mg | 41% | |
*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.
