Gluten-Free Homemade Spicy Mayo Sushi Roll
Transform your sushi night with this **Gluten-Free Homemade Spicy Mayo Sushi Roll**, a restaurant-worthy recipe you can master in your own kitchen! Learn how to craft delicate rolls featuring perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and savory imitation crab, all wrapped in umami-rich nori. The star of the show? A bold and creamy spicy mayo made with zesty sriracha sauce, which adds the perfect kick to each bite. This recipe delivers authentic flavors while being completely gluten-free, thanks to the use of gluten-free soy sauce. With detailed steps, simple ingredients, and the option to sprinkle on toasted sesame seeds for a nutty crunch, this recipe turns sushi-making into a fun and satisfying experience. Serve these sushi rolls with your favorite dipping sauces and enjoy a homemade meal that’s as impressive as it is delicious. Perfect for weeknights, dinners with friends, or even special occasions!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 sticks Imitation crab sticks
- 1 medium Cucumber, julienned
- 1 large Avocado, sliced
- 0.5 cup Mayonnaise
- 2 tablespoons Sriracha sauce
- to taste Gluten-free soy sauce
- optional Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear, draining well.
Combine the rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until water is absorbed.
Turn off the heat and let the rice sit covered for 10 minutes. Fluff with a fork.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice. Set aside to cool to room temperature.
In a small bowl, mix mayonnaise and sriracha to make the spicy mayo. Adjust spiciness as desired.
Place a nori sheet shiny side down on a bamboo sushi mat or clean towel.
Wet your hands and spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border on the top edge.
Lay 2 imitation crab sticks, cucumber, and avocado slices horizontally across the middle of the rice.
Carefully lift the edge of the mat, and roll away from you, pressing gently to make a tight roll.
Seal the edge of the nori using a few drops of water. Repeat process for remaining ingredients.
Using a sharp knife, slice each roll into 8 pieces, wiping the blade with a damp towel between cuts.
Drizzle spicy mayo over the top of each sushi roll.
Optional: sprinkle toasted sesame seeds over the rolls.
Serve with gluten-free soy sauce on the side.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 34.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1709 mg | 36% | |
*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.
