Gluten-Free Spicy California Roll
Take your sushi-making skills to the next level with this irresistible Gluten-Free Spicy California Roll recipe! Packed with seasoned sushi-grade rice, creamy avocado, crisp cucumber, and a bold, spicy crab filling, this recipe ensures that no flavor is sacrificed while staying completely gluten-free. Using gluten-free nori sheets and tamari sauce, it's perfect for sushi lovers with dietary restrictions. With easy-to-follow steps, from preparing perfectly seasoned rice to rolling your sushi like a pro, you’ll create restaurant-quality California rolls in the comfort of your kitchen. Serve them with tamari sauce for dipping, and enjoy a vibrant, spicy kick that’s sure to impress your family and friends. Ready in just under an hour, this sushi recipe is ideal for weeknight meals, dinner parties, or whenever you're craving fresh, homemade sushi.
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Recipe Information
Ingredients
- 1 cup Sushi-grade short-grain rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Sea salt
- 4 sheets Gluten-free nori sheets
- 4 ounces Cooked crab meat (or imitation crab, gluten-free)
- 3 tablespoons Mayonnaise (gluten-free)
- 1 teaspoons Sriracha sauce (gluten-free)
- 1 medium Avocado
- 0.5 medium Cucumber
- 2 tablespoons Gluten-free tamari sauce (for serving)
Instructions
Rinse the sushi-grade rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
While the rice is cooking, mix the rice vinegar, granulated sugar, and sea salt in a small bowl. Stir until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture to season the rice. Set the rice aside to cool to room temperature.
Prepare the spicy crab filling: In a small bowl, mix the cooked crab meat (or gluten-free imitation crab), mayonnaise, and sriracha sauce until well combined. Adjust the spice level by adding more sriracha, if desired.
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into thin slices. Peel the cucumber and slice it into thin strips.
Place a sheet of gluten-free nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.
Wet your hands with water to prevent sticking, then take a handful of seasoned rice and spread it evenly over the nori sheet, leaving about 1 inch of space at the top edge.
Arrange a few slices of avocado, cucumber strips, and about 1 tablespoon of spicy crab filling horizontally across the middle of the rice.
Using the bamboo mat, carefully roll the nori and rice over the fillings, pressing gently to form a tight roll. Seal the edge by moistening the exposed nori with a little water.
Repeat with the remaining ingredients to make four rolls.
Using a sharp knife dipped in water, cut each roll into 6-8 even pieces.
Serve your gluten-free spicy California rolls with gluten-free tamari sauce for dipping. Enjoy!
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 16.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1450 mg | 31% | |
*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.
