Gluten-Free Dragon Sushi Roll with Fish Roe
Delight your taste buds with the vibrant and savory Gluten-Free Dragon Sushi Roll with Fish Roe! This stunning sushi recipe combines the perfect balance of flavors and textures, featuring fluffy, seasoned sushi rice layered with crisp cucumber, creamy avocado, and gluten-free tempura shrimp—all wrapped in sheets of nori. The rolls are crowned with slices of avocado and a generous sprinkle of luscious fish roe for an elegant finish. Crafted to be fully gluten-free, this dish is ideal for sushi lovers with dietary restrictions. Serve it alongside gluten-free soy sauce for an unforgettable culinary experience! With its visually striking presentation and enticing blend of umami flavors, this dragon sushi roll is perfect for impressing guests or elevating your home sushi nights.
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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
- 8 pieces Gluten-free tempura shrimp
- 4 sheets Nori sheets
- 1 Cucumber
- 1 Avocado
- 4 tablespoons Fish roe (tobiko or masago)
- for serving Gluten-free soy sauce
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit for 10 minutes covered.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula. Allow the rice to cool to room temperature.
Prepare the other ingredients: Slice the cucumber into thin strips and cut the avocado into thin slices.
Lay a bamboo sushi rolling mat on a clean work surface. Place a sheet of nori shiny-side down on the mat.
Wet your hands with water and evenly spread about 1/2 cup of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Lay 2 pieces of gluten-free tempura shrimp, some cucumber strips, and a few avocado slices horizontally across the rice near the bottom edge.
Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure as you roll.
Moisten the top border of the nori with a bit of water to seal the roll. Repeat the process with the remaining ingredients.
Top each roll with thin avocado slices, slightly overlapping. Press down gently to adhere.
Wrap the bamboo mat around the roll again and squeeze gently to shape.
Spread fish roe along the top of each roll. Gently press to adhere the roe.
Using a sharp knife, slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.
Serve immediately with gluten-free soy sauce.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 7540 mg | 328% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 36.6 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2252 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.
