Gluten-Free Fried Sushi Roll
Elevate your sushi night with this irresistible Gluten-Free Fried Sushi Roll recipe! This innovative twist combines the elegance of traditional sushi with a crispy, golden fried coating that’s gluten-free and absolutely indulgent. Made with perfectly seasoned sushi rice, fresh fish, creamy avocado, and crunchy cucumber wrapped in nori sheets, these rolls are breaded in gluten-free breadcrumbs and fried to perfection for a satisfying crunch. Serve them alongside gluten-free soy sauce, pickled ginger, and wasabi to enhance the bold flavors. Whether you're catering to dietary restrictions or simply love creative sushi, this recipe offers a mouthwatering fusion of textures and tastes that will delight your taste buds and impress your guests. Ready in just an hour, it’s perfect for a cozy dinner or entertaining friends!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 teaspoons Black sesame seeds
- 4 ounces Fish of choice (e.g., salmon or tuna)
- 0.5 English cucumber
- 1 Avocado
- 2 Nori sheets
- 0.5 cup Gluten-free all-purpose flour
- 1 Egg
- 2 tablespoons Ice cold water
- 1 cup Gluten-free breadcrumbs
- 2 cups Vegetable oil
- 2 tablespoons Gluten-free soy sauce
- as needed Pickled ginger and wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a saucepan, bring to a boil, then reduce heat to a simmer and cover. Cook for 10-12 minutes, until the water is absorbed. Remove from heat and let it stand covered for another 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice along with the black sesame seeds. Allow the rice to cool to room temperature.
Slice the fish into long strips. Peel and cut the cucumber into thin strips, removing the seeds. Slice the avocado into thin strips.
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori shiny side down. With wet hands, spread half the sushi rice evenly over the nori, leaving a 1-inch margin at the top edge.
Arrange half of the fish, cucumber, and avocado strips across the center of the rice.
Use the bamboo mat to roll the sushi tightly away from you, applying gentle pressure as you roll. Seal the edge with a little water if needed. Repeat with the remaining nori, rice, and fillings to create a second roll.
In a shallow bowl, combine the gluten-free flour, egg, and ice cold water to create a smooth batter.
Place the gluten-free breadcrumbs in a separate shallow dish.
Coat each sushi roll in the batter, then roll in the breadcrumbs until fully covered.
In a heavy-bottomed pot, heat the vegetable oil to 350°F (180°C). Carefully lower each roll into the oil using tongs. Fry for about 3-4 minutes, turning occasionally, until golden brown and crisp.
Remove the rolls from the oil and drain on a paper towel-lined plate.
Slice each roll into 6-8 pieces using a sharp, wet knife.
Serve the gluten-free fried sushi rolls with gluten-free soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
5670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.4 g | 613% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 273.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 16.1 mcg | 81% | |
| Calcium | 340 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1837 mg | 39% | |
*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.
