Gluten-Free Spicy Tuna Avocado Sushi
Satisfy your sushi cravings with this delectable Gluten-Free Spicy Tuna Avocado Sushi recipe! Perfectly vinegared sushi rice wraps around a vibrant balance of creamy avocado and a zesty, gluten-free spicy tuna mixture made with sushi-grade fish, gluten-free sriracha, and mayo. Rolled in nori with the help of a bamboo mat, these homemade sushi rolls are easier than you might think and deliver the perfect combination of spice, creaminess, and umami. Finished with optional sesame seeds for a touch of crunch and served with gluten-free tamari for dipping, this recipe is an ideal choice for a light meal, elegant appetizer, or impressing guests with a healthy, homemade sushi night. Ready in just 40 minutes, it’s a must-try for sushi lovers seeking a gluten-free twist!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Fresh tuna (sushi-grade), finely diced
- 1 tablespoon Gluten-free sriracha sauce
- 1 tablespoon Mayonnaise (gluten-free)
- 0.5 Avocado, peeled, pitted, and sliced
- 2 Nori seaweed sheets
- 1 teaspoon Sesame seeds (optional)
- 2 tablespoons Gluten-free tamari (for serving)
- 1 Bamboo sushi mat (wrapped in plastic wrap)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, bring to a boil, then reduce the heat to low. Cover and cook for 18-20 minutes or until the water is fully absorbed. Remove from heat and let sit, covered, for 10 minutes.
In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar dissolves (do not let it boil). Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Cool the rice to room temperature by spreading it out and fanning it lightly.
In a small bowl, mix the sushi-grade tuna with the gluten-free sriracha sauce and gluten-free mayonnaise to create the spicy tuna mixture. Set aside.
Place a sheet of nori, shiny side down, on the bamboo sushi mat. Wet your hands with water to prevent the rice from sticking, and spread an even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Sprinkle sesame seeds (if using) onto the rice for added texture and flavor.
Place a portion of the spicy tuna mixture and a few avocado slices horizontally across the rice, about 1 inch from the bottom edge of the nori.
Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the filling. Continue rolling until you reach the top edge, using the mat to shape the roll.
Moisten the exposed edge of the nori with water to seal the roll. Repeat with the remaining nori sheets and fillings.
Using a sharp, wet knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve with gluten-free tamari on the side for dipping.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 699 mg | 15% | |
*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.
