Gluten-Free Eel Roll
Delight your taste buds with the Gluten-Free Eel Roll, a sophisticated twist on traditional sushi that's perfect for those avoiding gluten. This recipe features tender, seasoned sushi rice enveloped in crisp gluten-free nori sheets, harmoniously paired with savory cooked eel, creamy avocado, and refreshing cucumber. Finished with a drizzle of gluten-free unagi sauce and a sprinkling of toasted sesame seeds, each bite is a flavorful masterpiece. With simple step-by-step instructions and just 40 minutes of prep and cook time, this homemade sushi is easier than it looks and perfect for an impressive lunch or dinner. Whether you're following a gluten-free diet or simply craving a restaurant-quality sushi roll, this recipe will become a staple in your repertoire!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Gluten-free unagi sauce
- 1 6-ounce Cooked eel filet
- 2 sheets Gluten-free nori sheets
- 0.5 piece Cucumber
- 0.5 piece Avocado
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a rice cooker or on the stovetop. Cook according to the rice cooker's instructions or bring to a boil, cover, and simmer for 18-20 minutes until the water is absorbed and rice is tender.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves.
Once the rice is cooked, transfer it to a wooden or plastic bowl. Drizzle the vinegar mixture over the rice and gently fold the rice to combine. Let it cool to room temperature.
Cut the cooked eel filet into strips about 1/2 inch wide.
Cut the cucumber into thin strips and the avocado into slices.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Wet your hands with water and take about 1/2 cup of the seasoned rice. Spread it evenly over the nori, leaving a 1-inch space at the top edge.
Lay cucumber strips, avocado slices, and eel strips horizontally on the rice near the bottom.
Using the bamboo mat, carefully roll the nori and rice over the filling, pressing firmly to create a tight roll. Seal the edge by moistening it with a bit of water.
Repeat the process with the second nori sheet.
Slice each roll into 6-8 pieces with a sharp, wet knife.
Drizzle gluten-free unagi sauce over the top and sprinkle with toasted sesame seeds before serving.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 27.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1240 mg | 26% | |
*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.
