Gluten-Free Sushi Bowl
Transform your homemade sushi dreams into reality with this vibrant Gluten-Free Sushi Bowl recipe that's as delicious as it is effortless. Perfect for sushi lovers avoiding gluten, this bowl features tender sushi rice seasoned with a tangy rice vinegar mix, paired with fresh, colorful toppings such as crisp cucumber, creamy avocado, shredded carrots, and nori strips. Add a protein of your choice, such as gluten-free imitation crab, shrimp, or tofu, and finish it with a drizzle of Tamari and a sprinkle of toasted sesame seeds. Ready in just 35 minutes, this customizable dish is perfect for a quick weeknight dinner or a creative meal prep option. Serve with optional pickled ginger and wasabi for an authentic touch that transports your taste buds straight to Japan, all while staying completely gluten-free!
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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
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 cup Cucumber, diced
- 0.5 cup Carrot, shredded
- 1 large Avocado, sliced
- 6 ounces Imitation crab (gluten-free, or substitute with cooked shrimp or tofu)
- 2 sheets Nori sheets, cut into strips
- 1 tablespoon Toasted sesame seeds
- 1 tablespoon Scallions, thinly sliced
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes. Meanwhile, whisk together the rice vinegar, sugar, and salt until the sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
While the rice cools, prepare the toppings: dice the cucumber, shred the carrot, slice the avocado, and cut the nori sheets into strips. If using gluten-free imitation crab or another protein, ensure it is prepped and ready.
To assemble the bowls, divide the sushi rice evenly between two serving bowls.
Arrange the cucumber, carrot, avocado, imitation crab (or protein of choice), and nori strips neatly over the rice.
Drizzle each bowl with Tamari and sprinkle with toasted sesame seeds and sliced scallions.
If desired, serve with pickled ginger, a dab of wasabi paste, and additional Tamari on the side for dipping or extra flavor.
Enjoy your delicious and gluten-free sushi bowl!
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 34.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2167 mg | 46% | |
*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.
