Gluten-Free Tempura Spicy Tuna Roll
Elevate your sushi game with this Gluten-Free Tempura Spicy Tuna Roll recipe—a crispy, flavorful twist on the classic spicy tuna roll. Perfect for sushi enthusiasts, this recipe combines sushi-grade tuna tossed in a creamy, spicy sauce with fresh avocado and cucumber, all wrapped in perfectly seasoned sushi rice and nori. The rolls are then coated in a gluten-free tempura batter and fried to golden perfection for an irresistibly crunchy bite. This gluten-free delight is easy to prepare and offers a restaurant-quality experience right from your kitchen. Serve these rolls with tamari, pickled ginger, and wasabi for an authentic sushi night that's allergen-friendly and unforgettable.
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Recipe Information
Ingredients
- 8 ounces Sushi-grade tuna
- 2 tablespoons Gluten-free soy sauce (tamari)
- 1 tablespoon Sriracha
- 2 tablespoons Mayonnaise
- 1 cup Gluten-free tempura flour mix
- 0.75 cup Ice-cold water
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 whole Avocado
- 1 whole Cucumber
- 3 cups Vegetable oil (for frying)
- 4 slices Pickled ginger (optional)
- 1 teaspoon Wasabi paste (optional)
Instructions
Cook the sushi rice according to the package instructions. Once cooked, gently mix the rice with rice vinegar, sugar, and salt. Allow it to cool to room temperature.
Dice the sushi-grade tuna into small cubes and place it in a mixing bowl. Add gluten-free soy sauce (tamari), sriracha, and mayonnaise. Mix until well-combined. Set aside.
Slice the avocado and cucumber into thin strips for filling the rolls.
Prepare the tempura batter by whisking the gluten-free tempura flour mix with ice-cold water in a mixing bowl. The batter should be slightly lumpy for optimal crispiness.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands to prevent sticking and spread an even layer of sushi rice onto the nori, leaving about 1 inch at the top edge uncovered.
Add the spicy tuna mixture, avocado, and cucumber strips along the center of the rice. Roll the sushi tightly using the bamboo mat, applying gentle but firm pressure.
Slice the sushi roll into six to eight pieces using a sharp knife dipped in water to prevent sticking.
Dip each assembled sushi roll piece lightly into the tempura batter, ensuring it is fully coated.
Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Fry each piece of tempura-coated sushi roll for 1-2 minutes or until golden and crispy. Remove and drain on a paper towel.
Serve immediately with gluten-free soy sauce, pickled ginger, and wasabi paste, if desired.
Nutrition Facts
Calories |
7951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 758.4 g | 972% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 118 mg | 40% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 140 mg | 11% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2755 mg | 59% | |
*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.
