Gluten-Free Spicy Tuna Sushi
Discover a delightful twist on a classic favorite with this Gluten-Free Spicy Tuna Sushi recipe! Perfect for sushi lovers with dietary restrictions, this recipe combines tender, sashimi-grade tuna in a creamy, fiery blend of sriracha, gluten-free soy sauce, and mayonnaise, wrapped in gluten-free nori sheets with fluffy, seasoned sushi rice. Crunchy cucumber, creamy avocado, and a sprinkle of sesame seeds add layers of texture and flavor, while the gluten-free pickled ginger and wasabi provide the perfect finishing touches. Whether you’re an experienced sushi artist or a beginner, the detailed step-by-step instructions make rolling sushi at home easy and fun. Ready in under an hour, this vibrant dish is ideal for impressing guests at dinner parties or indulging in a healthy, flavorful meal.
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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
- 1 tablespoon gluten-free soy sauce or tamari
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise (gluten-free)
- 6 ounces fresh tuna (sashimi-grade)
- 3 sheets nori sheets (gluten-free)
- 1 tablespoon sesame seeds
- 0.5 cups cucumber, julienned
- 1 medium avocado, sliced
- 0.5 teaspoons wasabi (optional)
- 2 tablespoons pickled ginger (gluten-free, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice cooks properly.
Combine the rinsed rice and 1.25 cups of water in a pot. Cover with a lid, bring to a boil over medium-high heat, and reduce to a simmer. Cook for 15 minutes, then let it sit, covered, for 10 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it’s still warm. Let the rice cool to room temperature.
While the rice cools, prepare the spicy tuna filling. Dice the sashimi-grade tuna into small cubes and place in a bowl.
Mix the mayo, sriracha, and gluten-free soy sauce in a separate bowl, then combine with the diced tuna. Adjust spiciness if desired.
Set up a sushi rolling station: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a nori sheet on the mat, shiny side down.
With wet hands to prevent sticking, spread a thin, even layer of cooled rice over the nori, leaving about 1 inch of space at the top edge.
Sprinkle sesame seeds over the rice. Flip the nori so the rice is on the bottom.
Place a line of spicy tuna, julienned cucumber, and sliced avocado along the center of the nori.
Using the sushi mat, roll the sushi tightly from the bottom edge, pressing gently but firmly as you go. Seal the roll by moistening the top edge of the nori and pressing to close.
Repeat the process with the remaining ingredients.
Using a sharp knife, cut the roll into 6-8 even pieces. Wipe the knife clean with a damp cloth between each cut to ensure clean slices.
Serve the gluten-free spicy tuna sushi with pickled ginger, wasabi, and additional gluten-free soy sauce on the side.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 22.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1784 mg | 38% | |
*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.
