Gluten-Free Rainbow Roll
The Gluten-Free Rainbow Roll is a vibrant and healthy twist on traditional sushi, perfect for those looking for an allergy-friendly and fresh dining experience. Featuring tender gluten-free sushi rice seasoned with tangy rice vinegar, this colorful roll is filled with a medley of crisp, julienned vegetables like cucumber, carrot, bell peppers, and creamy avocado, all wrapped in umami-rich nori sheets. Easy to prepare, with a total time of just over an hour, this recipe incorporates classic techniques like using a bamboo mat for perfect rolls every time. Pair these beautiful veggie-packed sushi rolls with gluten-free tamari, zingy wasabi, and pickled ginger for a complete meal that’s as visually stunning as it is delicious. Ideal for sushi lovers seeking gluten-free recipes, this rainbow roll is perfect for entertaining, healthy snacking, or a fun DIY dinner.
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Recipe Information
Ingredients
- 2 cups Gluten-free sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 5 sheets Nori sheets
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, sliced Avocado
- 0.5 medium, julienned Red bell pepper
- 0.5 medium, julienned Yellow bell pepper
- 0.25 cup Gluten-free tamari soy sauce
- to taste Wasabi
- to serve Pickled ginger
Instructions
Rinse the gluten-free sushi rice under cold water until the water runs clear. This helps remove excess starch and will prevent the rice from becoming too sticky.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water has been absorbed.
Remove the saucepan from heat and let it sit, covered, for 10 minutes to steam.
Combine rice vinegar, sugar, and salt in a small bowl. Mix until the sugar and salt dissolve. This is your sushi vinegar.
Transfer the cooked rice to a large wooden or glass bowl. Gently fold in the sushi vinegar using a rice paddle or a wooden spoon, ensuring not to mash the rice.
Allow the seasoned rice to cool to room temperature.
Prepare your vegetables by julienning the cucumber, carrot, and both peppers, and slicing the avocado. Set aside.
Place one sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.
Wet your hands with water to prevent sticking, then take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, carrot, avocado, and bell peppers horizontally across the center of the rice-topped nori.
Using the bamboo mat, start rolling the sushi away from you, gently but firmly tucking in the vegetables until the roll is complete.
Slice the roll into 8 equal pieces using a sharp knife moistened with water.
Repeat with the remaining ingredients to make additional rolls.
Serve the rainbow rolls with gluten-free tamari, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 21.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2065 mg | 44% | |
*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.
