Gluten-Free Rainbow Roll Sushi
Dive into the vibrant world of sushi with this Gluten-Free Rainbow Roll Sushi recipe, a feast for both the eyes and the palate. Perfectly cooked gluten-free sushi rice serves as the base for fresh sashimi-grade tuna, salmon, creamy avocado, and crisp cucumber, all wrapped in nori and topped with a stunning "rainbow" of colorful slices. This recipe combines expert techniques like rolling sushi with a bamboo mat and achieving the perfect balance of flavors with homemade sushi vinegar. Designed to cater to gluten-free diets without compromising on taste, it's a show-stopping dish that's ideal for dinner parties or a luxurious homemade meal. Pair this crowd-pleaser with gluten-free soy sauce, a dollop of fiery wasabi, and tangy pickled ginger for a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 whole Nori sheets
- 2 ounces Sashimi-grade tuna
- 2 ounces Sashimi-grade salmon
- 1 whole Sashimi-grade avocado
- 0.5 whole Cucumber
- 1 tablespoon Gluten-free soy sauce
- 1 teaspoon Wasabi
- 1 tablespoon Pickled ginger
Instructions
Rinse the gluten-free sushi rice under cold water until the water runs clear. This removes the excess starch to prevent overly sticky rice.
Combine the rice and water in a rice cooker and cook according to the rice cooker instructions. Alternatively, bring the rice and water to a boil in a saucepan, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar and salt have dissolved. Set aside to cool.
Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gently fold the sushi vinegar into the rice using a wooden spatula. Be careful not to mash the rice; let it cool to room temperature.
Thinly slice the sashimi-grade tuna and salmon into long strips. However, ensure these are cut not too thickly to allow easy rolling.
Peel and pit the avocado, then slice it into similar-sized thin strips as the fish.
Slice the cucumber into thin julienne strips.
Place a bamboo sushi mat on a work surface and cover it with a piece of plastic wrap. This prevents sticking.
Lay a sheet of nori on the plastic wrap, shiny side down.
With wet hands, spread an even layer of prepared sushi rice over the nori, covering three-quarters of it. Leave the top quarter without rice.
Arrange strips of cucumber, some tuna, and salmon in a horizontal line across the center of the rice.
Using the bamboo mat, carefully lift and roll the nori over the fillings, pressing lightly. Continue rolling to form a tight cylinder.
Place the sliced avocado, tuna, and salmon on top of the roll, coordinating the colors to create a 'rainbow' effect. Use a piece of plastic wrap to cover, then gently squeeze to adhere to the fish onto the roll.
Slice the roll into 8 pieces with a sharp knife, wiping the knife clean between cuts to prevent sticking.
Serve immediately with gluten-free soy sauce, a small amount of wasabi, and pickled ginger.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1902 mg | 40% | |
*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.
