Gluten-Free Prawn Sushi Roll
With this Gluten-Free Prawn Sushi Roll recipe, you can enjoy the fresh, flavorful taste of sushi from the comfort of your home—all while keeping it gluten-free! This recipe features perfectly seasoned sushi rice, sweet and tender prawns, creamy avocado slices, and crisp cucumber, all wrapped in a sheet of nori. It’s an ideal choice for sushi lovers with dietary restrictions, as it uses gluten-free soy sauce to complement each bite. With a simple step-by-step process, even sushi-making beginners can create these beautifully rolled bites in just under an hour. Serve with tangy pickled ginger, a hint of wasabi, and a splash of soy sauce for an authentic Japanese dining experience. Perfect for a light lunch, an impressive appetizer, or a fun dinner idea, these gluten-free prawn sushi rolls are sure to satisfy!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 unit Prawns
- 3 sheets Nori sheets
- 1 unit Avocado
- 0.5 unit Cucumber
- 1 teaspoon Lemon juice
- as needed Gluten-free soy sauce
- as needed Wasabi
- as needed Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
Combine the rinsed sushi rice and water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes.
Remove the pot from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl. Gradually fold the vinegar mixture into the rice with a spatula or wooden spoon. Let the sushi rice cool to room temperature.
Bring a pot of salted water to a boil and add the prawns. Cook for 3-4 minutes until they turn pink and opaque. Drain and transfer to an ice bath to cool quickly.
Peel and devein the prawns, then set them aside.
Peel and slice the avocado into thin strips. Drizzle with lemon juice to prevent browning.
Peel the cucumber and cut into thin matchstick-sized pieces.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange prawns, avocado, and cucumber in a line across the center of the rice.
Lift the edge of the bamboo mat closest to you and roll it away from you, pressing gently to shape it into a compact log.
Moisten the bare edge of the nori sheet with water to seal the roll.
Using a sharp knife, slice the roll into 6-8 bite-sized pieces.
Repeat with the remaining nori and fillings.
Serve the gluten-free prawn sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1316 mg | 28% | |
*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.
