Gluten-Free Seaweed Salad Sushi
Elevate your sushi-making game with this Gluten-Free Seaweed Salad Sushi recipe, a delicious and wholesome twist on a classic favorite. Perfect for those with dietary restrictions, this recipe combines perfectly seasoned gluten-free sushi rice with vibrant gluten-free seaweed salad, crisp julienned vegetables, and a touch of sesame seeds, all wrapped in nutrient-rich nori sheets. With step-by-step instructions, crafting these rolls is simple and rewarding—from expertly seasoning the rice with a homemade rice vinegar blend to creating tight, professional rolls using a bamboo mat. Pair these sushi bites with tamari, pickled ginger, and a kick of wasabi for maximum flavor. Ready in just an hour, these gluten-free sushi rolls are ideal for a light lunch, appetizer, or party dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 cup Gluten-free seaweed salad
- 4 pieces Nori sheets
- 1 small, julienned Cucumber
- 1 small, julienned Carrot
- 2 tablespoons Sesame seeds
- 0.25 cup Tamari (gluten-free soy sauce)
- 1 teaspoon Wasabi paste
- 0.5 cup Pickled ginger
Instructions
Rinse the gluten-free sushi rice in a fine mesh sieve under cold water until the water runs clear to remove excess starch.
Place the rinsed rice and 1.25 cups of water in a rice cooker and cook until done. Alternatively, you can cook it in a saucepan over medium heat until the water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are dissolved, then allow the mixture to cool.
Once the rice is cooked, transfer it to a wooden or glass bowl. Gradually fold in the vinegar mixture with a wooden spatula, being careful not to mash the rice. Allow it to cool to room temperature.
Lay a bamboo sushi rolling mat on a flat surface and place a piece of plastic wrap over it. Lay a nori sheet on top of the plastic wrap.
With wet fingers, evenly press a thin layer of the seasoned rice onto the nori, leaving a 1-inch border at the top edge.
Sprinkle a small amount of sesame seeds over the rice for added flavor.
Place a line of gluten-free seaweed salad across the middle of the rice layer. Add julienned cucumber and carrot beside it.
Using the bamboo mat, carefully roll the sushi, starting from the bottom edge while keeping the filling in place. Tighten the roll as you go and seal the edge with water.
Repeat the process with the remaining nori sheets and fillings.
Once all rolls are made, use a sharp knife to cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts.
Serve the sushi rolls with tamari, wasabi, and pickled ginger on the side for dipping.
Enjoy your gluten-free seaweed salad sushi!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1542 mg | 33% | |
*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.
