Gluten-Free Spicy Tuna Sushi Roll
Dive into the vibrant world of sushi-making with this Gluten-Free Spicy Tuna Sushi Roll recipe, a perfect fusion of bold flavors and accommodating dietary needs! Crafted with fresh, sushi-grade tuna, gluten-free soy sauce, creamy mayo, and spicy sriracha, these rolls deliver a mouthwatering kick alongside a soft bed of perfectly seasoned sushi rice. Wrapped in crisp nori and adorned with optional sesame seeds for added crunch, this recipe is ideal for sushi lovers seeking gluten-free indulgence. Designed with easy-to-follow steps, including using a bamboo sushi mat and plastic wrap for seamless rolling, these rolls are both an impressive homemade creation and a delightful dish to share. Ready in just an hour, they're perfect for dinner parties, date nights, or a treat-yourself moment. Serve with more tamari on the side for dipping and savor every flavorful bite!
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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
- 6 ounces Fresh sushi-grade tuna
- 1 tablespoon Gluten-free soy sauce (tamari)
- 1 tablespoon Sriracha sauce
- 2 tablespoons Mayonnaise (gluten-free)
- 4 pieces Nori sheets
- 1 tablespoon Scallion (green onion), finely chopped
- 1 tablespoon Sesame seeds (optional)
- 1 piece (for rolling) Plastic wrap
- 1 piece Sushi mat (bamboo mat)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 more minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon, being careful not to mash the rice. Let the rice cool to room temperature.
Dice the fresh tuna into small cubes. In a bowl, combine the diced tuna, gluten-free soy sauce (tamari), sriracha, mayonnaise, and finely chopped scallion. Mix until the tuna is well-coated and set aside.
Lay a piece of plastic wrap on top of your sushi mat to prevent sticking. Place a nori sheet shiny side down onto the plastic-covered sushi mat.
With wet hands to prevent sticking, spread an even layer of the seasoned sushi rice over the nori sheet, leaving about 1 inch of the nori uncovered at the top edge.
Spoon the spicy tuna mixture in a horizontal line about 1 inch from the bottom edge of the rice-covered nori.
Using the sushi mat as a guide, roll the sushi tightly, starting from the bottom edge and moving toward the uncovered edge of the nori. Use gentle pressure to shape the roll, ensuring it stays even.
Once the roll is complete, seal the edge of the nori by dampening it with a little water.
Repeat the process with the remaining ingredients to make all 4 rolls.
Using a sharp knife, cut each roll into 6-8 pieces. Clean the knife blade with a wet towel between cuts to ensure clean slices.
Optional: Sprinkle sesame seeds over the rolls for added flavor and garnish.
Serve the rolls immediately with additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1282 mg | 27% | |
*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.
