Gluten-Free Shrimp Sushi
Dive into the irresistible flavors of Gluten-Free Shrimp Sushi—a perfectly curated recipe designed for sushi lovers who seek a gluten-free twist. This home-friendly dish features tender, cooked shrimp paired with creamy avocado and refreshing cucumber, nestled atop seasoned sushi rice and wrapped in crisp nori sheets. With easy-to-follow instructions, you'll master the art of rolling sushi right in your kitchen using a bamboo mat, creating restaurant-quality rolls that are ideal for a casual dinner or entertaining guests. Serve these savory bites alongside gluten-free soy sauce, fiery wasabi, and tangy pickled ginger for a complete sushi experience. Quick to prepare in under an hour, this recipe offers a delicious balance of vibrant flavors and textures, perfect for gluten-free diets without compromising on authenticity.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 12 pieces Cooked shrimp
- 1 medium, julienned Cucumber
- 1 ripe, sliced Avocado
- 0.5 cup Gluten-free soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice in a mesh strainer under cold running water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until completely dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Lay a bamboo sushi mat on a clean surface, place a sheet of plastic wrap over it, and then lay a nori sheet, shiny side down.
With wet hands, spread a thin layer of the seasoned rice over the nori, leaving about 1-inch at the top edge.
Arrange 3 pieces of shrimp, cucumber, and avocado slices horizontally across the center of the rice.
Use the mat to gently roll the nori over the filling, applying even pressure to form a tight roll.
Seal the edge of the nori with a bit of water or rice vinegar.
Repeat steps 6 to 10 with the remaining nori sheets and fillings to make three more rolls.
Use a sharp knife to cut each roll into 6 to 8 pieces, wiping the knife with a damp cloth between cuts.
Serve the sushi rolls with gluten-free soy sauce, a dab of wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9145 mg | 398% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 22.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 995 mg | 21% | |
*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.
