Gluten-Free Tobiko Sushi
Elevate your sushi-making game with this vibrant and flavorful Gluten-Free Tobiko Sushi recipe, a perfect blend of texture, color, and taste. Featuring glistening tobiko, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and nori, this homemade sushi guarantees both freshness and a burst of umami in every bite. This recipe is tailored for gluten-sensitive sushi lovers, using gluten-free soy sauce for dipping and an easy-to-follow method for foolproof results. Ready in just 40 minutes and ideal for an impressive appetizer or a light meal, these rolls pair beautifully with pickled ginger and wasabi for a classic touch. Dive into the art of sushi making at home and enjoy restaurant-quality gluten-free tobiko sushi with minimal effort!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 tablespoons Tobiko (flying fish roe)
- 4 pieces Nori sheets
- 0.5 cup Cucumber (julienned)
- 0.5 cup Avocado (sliced)
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the water is fully absorbed.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the rice vinegar mixture. Let the rice cool to room temperature.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border on the top edge.
Sprinkle 1 tablespoon of tobiko evenly over the rice layer.
Add a thin row of cucumber and avocado slices across the bottom third of the rice layer.
Using the bamboo sushi mat, carefully roll the sushi tightly from the bottom, applying gentle pressure as you go. Seal the roll by wetting the top border of the nori and pressing it into place.
Repeat with the remaining nori sheets, rice, and fillings.
Using a sharp knife dipped in water, slice each sushi roll into 6-8 even pieces.
Serve immediately with gluten-free soy sauce, wasabi paste, and pickled ginger on the side for dipping and garnishing.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1230 mg | 26% | |
*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.
