Gluten-Free Spicy Tuna Roll
Dive into an irresistible fusion of flavor and dietary mindfulness with this Gluten-Free Spicy Tuna Roll recipe! Perfect for sushi lovers seeking a gluten-free option, this recipe combines sushi-grade tuna with a creamy, zesty blend of Sriracha, gluten-free soy sauce, and mayonnaise for a tantalizing kick. Featuring fluffy seasoned sushi rice balanced with rice vinegar, sugar, and salt, the rolls are wrapped in crisp nori sheets and sprinkled with toasted sesame seeds for added texture. Whether you're rolling at home for a dinner party or meal prepping a gourmet treat, these rolls come together in just 50 minutes, delivering restaurant-quality sushi made fresh in your kitchen. Serve with pickled ginger, wasabi, and extra spicy mayo for a truly customizable experience. Get ready to roll into a delicious gluten-free adventure that's as fun to make as it is to eat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sushi-grade tuna
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoons Sriracha sauce
- 2 tablespoons Mayonnaise
- 1.5 cups Sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoons Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori seaweed sheets
- 1 tablespoons Toasted sesame seeds
- Optional: Gluten-free pickled ginger
- Optional: Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Cook the sushi rice according to the package instructions.
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool.
Once the sushi rice is cooked, transfer it to a large bowl and gently fold in the rice vinegar mixture. Let the rice cool to room temperature.
In a small bowl, combine gluten-free soy sauce, Sriracha sauce, and mayonnaise to make the spicy mayo.
Dice the sushi-grade tuna into small cubes and mix it with half of the spicy mayo. Reserve the other half of the sauce for drizzling or serving.
Place a sheet of nori onto a bamboo sushi mat, shiny side facing down.
Spread a thin, even layer of sushi rice across the nori, leaving about 1 inch at the top edge clear for sealing.
Sprinkle toasted sesame seeds over the rice.
Flip the nori sheet over so the rice faces down. Place a small line of the spicy tuna mixture along the center of the nori sheet.
Using the bamboo mat, tightly roll the nori from the bottom edge, pressing gently but firmly to form a tight roll.
Seal the roll by moistening the clear edge of nori with a bit of water and pressing it to close.
Using a sharp knife, slice the roll into even pieces, wiping the knife with a damp cloth between slices for clean cuts.
Repeat the process with the remaining nori sheets and ingredients.
Serve the gluten-free spicy tuna rolls with additional spicy mayo, gluten-free soy sauce, pickled ginger, and wasabi as desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 16.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1201 mg | 26% | |
*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.
