Gluten-Free Gunkan Maki
Elevate your sushi experience with this vibrant Gluten-Free Gunkan Maki, a visually stunning and delicious Japanese delicacy reimagined for gluten-sensitive food lovers. This recipe features perfectly seasoned sushi rice, encased in crisp gluten-free nori, and crowned with marinated ahi tuna, creamy avocado slices, and nutty sesame seeds. With the addition of finely sliced green onions for a fresh, aromatic finish, each bite is a harmonious balance of flavors and textures. Ready in just under an hour, this dish is perfect for impressing guests or enjoying a homemade sushi night. Pair it with gluten-free soy sauce for dipping to complete the authentic experience! Whether you're gluten-free or simply a sushi enthusiast, this recipe is a must-try highlight of Japanese cuisine.
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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
- 4 sheets Nori sheets (gluten-free)
- 300 grams Ahi tuna (sashimi-grade)
- 1 large Avocado
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or simmer on low heat for about 18 minutes until the rice is cooked and water is absorbed.
In a small saucepan, heat rice vinegar, sugar, and salt until the sugar is dissolved. Do not boil. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Allow the rice to cool to room temperature.
Slice the ahi tuna into small cubes, around 0.5 cm in size.
In a small bowl, combine the chopped tuna with gluten-free soy sauce and set it aside to marinate.
Cut the nori sheets into strips about 2 inches wide.
Halve, pit, and slice the avocado into thin slices.
Dampen your hands with water and shape about 2 tablespoons of sushi rice into small oval mounds. The rice should be compact but not too dense.
Wrap a nori strip around each rice mound, leaving the top edge of the rice visible. Seal the loose end of the nori strip by slightly wetting it with water.
Fill each nori-wrapped rice piece generously with the marinated tuna.
Top each piece with a slice of avocado and a sprinkle of sesame seeds.
Garnish with finely sliced green onions and serve immediately with additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 27.2 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2713 mg | 58% | |
*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.
