Gluten-Free Sushi Roll with Eel Sauce
Elevate your sushi-making game with this delectable Gluten-Free Sushi Roll with Eel Sauce recipe! Packed with fresh, vibrant ingredients like ripe avocado, julienned cucumber and carrot, and tender shrimp or gluten-free imitation crab, this roll is a celebration of flavor and texture. Made with gluten-free nori and tamari-based homemade eel sauce, it's perfect for those with dietary restrictions while preserving the authentic taste of sushi. The sushi rice is seasoned to perfection with a tangy vinegar mixture, ensuring every bite bursts with balance and richness. Drizzled with a thick, umami-rich eel sauce and topped with toasted sesame seeds, these rolls are as visually stunning as they are mouthwatering. Ideal for an impressive appetizer or light meal, this recipe guarantees sushi night at home is a gluten-free delight!
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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
- 3 sheets Nori (seaweed sheets, gluten-free)
- 1 small, julienned Fresh cucumber
- 1 small, julienned Carrot
- 1 ripe, sliced Avocado
- 0.5 cup Cooked shrimp or imitation crab (gluten-free)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar (for eel sauce)
- 1 tablespoon Mirin or sweet rice wine
- 1 teaspoon Toasted sesame seeds
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 18-20 minutes until all water has been absorbed.
While rice cooks, prepare the sushi vinegar mixture by combining 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl. Stir until dissolved.
Once the rice is cooked, transfer it to a large, non-metallic bowl. Gently fold the sushi vinegar mixture into the hot rice using a wooden or silicone spatula. Let the rice cool to room temperature, covering it with a damp cloth to prevent drying.
Prepare the gluten-free eel sauce by combining 2 tablespoons tamari, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon mirin in a small saucepan. Heat over medium heat, stirring constantly, until the sauce thickens slightly (about 3-5 minutes). Remove from heat and let cool.
Julienne the cucumber and carrot into thin, matchstick-like pieces. Slice the avocado thinly and set aside all fillings with the shrimp or imitation crab.
Lay one sheet of gluten-free nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your hands lightly with water to prevent sticking, then spread an even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Arrange your filling ingredients (cucumber, carrot, avocado, and shrimp or imitation crab) horizontally across the center of the rice-covered nori.
Carefully roll the sushi using the bamboo mat, pressing gently to shape and seal the roll. Use the empty edge of the nori to seal the roll by moistening it lightly with water.
Repeat the process with the remaining ingredients to make three rolls.
Using a sharp, wet knife, slice each roll into six even pieces.
Drizzle the cooled eel sauce over the sushi rolls and sprinkle with toasted sesame seeds before serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 59.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 974 mg | 21% | |
*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.
