Gluten-Free Maki Rolls
Elevate your sushi game with these delicious and vibrant Gluten-Free Maki Rolls, perfect for anyone seeking a celiac-friendly twist on a Japanese classic. Featuring seasoned sushi rice, fresh cucumber, creamy avocado, crisp carrot, and the option for succulent shrimp or crab, these rolls deliver a symphony of textures and flavors. The key is in the homemade blend of rice vinegar, sugar, and salt, which infuses every grain of rice with authentic sushi flavor. Wrap it all up in nori sheets, roll with precision using a bamboo mat, and slice into perfect bite-sized pieces. Whether you pair them with gluten-free soy sauce, zesty wasabi, or aromatic pickled ginger, these maki rolls make for an irresistible appetizer, light meal, or party platter centerpiece. Ready in under an hour, they’re a perfect balance of healthy, flavorful, and gluten-free goodness!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2.5 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Gluten-free soy sauce
- 4 Nori sheets
- 1 Cucumber
- 1 Avocado
- 1 Carrot
- 4 ounces Cooked shrimp or crab meat (optional)
- 0.5 teaspoon Wasabi paste
- 1 tablespoon Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 15-20 minutes or until the water is completely absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
Peel and slice the cucumber, avocado, and carrot into thin strips. If using shrimp or crab, ensure it's cooked and sliced into small pieces.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your fingers with water to prevent sticking and spread an even layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
Add a stripe of wasabi paste across the rice, then arrange the cucumber, avocado, carrot, and optional shrimp or crab meat along the bottom third of the sheet.
Using the mat, carefully lift the edge closest to you and start rolling it over the filling, applying gentle pressure to shape the roll. Roll until you reach the border of the nori.
Moisten the edge of the nori with a bit of water, then complete the roll, sealing it tightly.
Use a sharp knife to cut the roll into 6-8 equal pieces. Wipe the blade with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients.
Serve the gluten-free maki rolls with gluten-free soy sauce, pickled ginger, and additional wasabi, if desired.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1715 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.
