Gluten-Free Dragon Roll
Dive into the irresistible flavors of the Gluten-Free Dragon Roll—a sushi masterpiece crafted for both indulgence and dietary needs. This vibrant recipe features tender gluten-free sushi rice paired with crispy tempura shrimp, creamy avocado slices, and fresh cucumber, all rolled into a delicate nori sheet for a perfect bite every time. Topped with a luscious drizzle of gluten-free eel sauce, this roll delivers a spectacular combination of textures and tastes. Whether you're avoiding gluten or simply seeking a light yet satisfying dish, this Dragon Roll is the ultimate crowd-pleaser. Enjoy it alongside gluten-free soy sauce, pickled ginger, and spicy wasabi for a sushi night like no other. Ready in just over an hour, it's ideal for impressing guests or treating yourself to a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 cups Gluten-free sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Gluten-free tempura mix
- 1 cup Cold water
- 8 pieces Shrimp
- 2 cups Vegetable oil
- 2 pieces Nori (seaweed) sheets
- 1 medium Cucumber
- 1 large Avocado
- 4 tablespoons Eel sauce (gluten-free)
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Pickled ginger
- 2 tablespoons Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Set aside to cool.
Once the rice is cooked and slightly cooled, fold the vinegar mixture into the rice and set it aside to reach room temperature.
In a medium bowl, prepare the gluten-free tempura batter by mixing the tempura mix with cold water. Whisk until smooth.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Dip each shrimp in the tempura batter and fry until golden brown and crispy. Remove and drain on paper towels.
Peel the cucumber and cut it into long, thin strips. Halve the avocado, remove the pit, and slice the flesh into thin strips as well.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange tempura shrimp, cucumber, and avocado slices across the lower third of the nori.
Using the bamboo mat, carefully roll the sushi away from you, pressing firmly to seal the edges.
Slice the roll into 8 equal pieces using a sharp knife, wiping it with a damp cloth between cuts to ensure clean slices.
Drizzle gluten-free eel sauce over the top of the roll and serve with additional gluten-free soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.1 g | 592% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 275.4 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 62.1 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2056 mg | 44% | |
*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.
