Gluten-Free Spicy Crab Roll
Dive into the irresistible flavors of this Gluten-Free Spicy Crab Roll—an easy sushi recipe that's both allergy-friendly and packed with a harmonious balance of heat, creaminess, and crunch. Perfect for sushi lovers aiming for a homemade gluten-free option, these rolls feature seasoned sushi rice, imitation crab blended with spicy sriracha mayo, and crisp, fresh cucumber and avocado—all rolled in gluten-free nori sheets. Crafted with minimal prep, this recipe ensures an authentic taste experience without the gluten, and is ideal for impressing guests or indulging in a delicious, homemade treat. Serve alongside gluten-free soy sauce for dipping, and enjoy a restaurant-quality sushi roll in the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Gluten-free nori (seaweed sheets)
- 8 ounces Imitation crab (gluten-free)
- 2 tablespoons Gluten-free mayonnaise
- 1 tablespoon Sriracha
- 1 small Cucumber
- 1 small Avocado
- 0.25 cup Gluten-free soy sauce
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium pot, combine the washed rice and water. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest for 10 minutes.
While the rice is resting, combine rice vinegar, sugar, and salt in a small bowl. Heat in the microwave for 15 seconds or until the sugar dissolves. Gently fold this mixture into the cooked rice and set aside to cool to room temperature.
Prepare the spicy crab mixture: In a bowl, mix the gluten-free mayonnaise, sriracha, and imitation crab until well combined. Set aside.
Cut the cucumber and avocado into thin, matchstick-size slices for rolling.
Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side down. Using wet hands to prevent sticking, spread an even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Place a stripe of the spicy crab mixture, cucumber slices, and avocado slices along the bottom edge of the rice-covered nori sheet.
Using the bamboo mat, carefully roll the nori from the bottom edge to the top, applying gentle pressure to form a tight roll. Wet the uncovered edge of the nori to seal the roll.
Using a sharp knife, slice the roll into 6-8 equal pieces. Repeat for the remaining nori sheets and filling ingredients.
Serve the gluten-free spicy crab rolls with gluten-free soy sauce on the side for dipping.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 32.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1357 mg | 29% | |
*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.
