Gluten-Free Rainbow Sushi Roll
Elevate your sushi game with the vibrant and wholesome Gluten-Free Rainbow Sushi Roll! Packed with fresh slices of salmon, tuna, and an array of colorful veggies like avocado, cucumber, carrot, and red bell pepper, this recipe delivers a stunning balance of flavor and nutrition. Perfect for gluten-sensitive diners, the sushi rice is seasoned with gluten-free rice vinegar to ensure a safe yet authentic tang, while nori sheets encase every roll for the perfect bite. This recipe guides you through essential sushi-making techniques, from rolling to slicing, making it ideal for beginners and seasoned sushi enthusiasts alike. Ready in under an hour, these visually striking rolls are a perfect centerpiece for any gathering. Serve with gluten-free soy sauce, pickled ginger, and a hint of wasabi for a taste of sushi heaven tailored to your needs!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Gluten-free rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 grams Fresh salmon
- 100 grams Fresh tuna
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
Once the rice is cooked, transfer it to a bowl. In a small saucepan, combine the gluten-free rice vinegar, sugar, and salt. Heat gently until the sugar dissolves.
Pour the vinegar mixture over the cooked rice and fold with a wooden spoon. Leave the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables and fish. Slice the avocado, cucumber, carrot, and red bell pepper into thin strips.
Slice the fresh salmon and tuna into thin strips as well.
Place a nori sheet, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent the rice from sticking, and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
Arrange strips of avocado, cucumber, carrot, red bell pepper, salmon, and tuna across the center of the rice.
Lift the edge of the bamboo mat closest to you, and carefully roll it forward, keeping the fillings in place with your fingers. Roll until you reach the border of nori without rice.
Dampen the edge with water to seal the roll.
Repeat steps for the remaining nori sheets and ingredients.
Use a sharp knife to slice each roll into 6-8 pieces.
Serve the rainbow sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 23.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 19.9 mcg | 100% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2700 mg | 57% | |
*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.
