Gluten-Free Tuna and Avocado Sushi Roll
Delight in the perfect balance of freshness and flavor with this Gluten-Free Tuna and Avocado Sushi Roll recipe, designed for sushi lovers with dietary restrictions. Featuring sushi-grade tuna and creamy avocado wrapped in gluten-free nori, this homemade sushi is a nutritious indulgence that’s easier to make than you think. The sushi rice, seasoned with tangy rice vinegar, complements the vibrant fillings, while gluten-free soy sauce or tamari adds umami depth to every bite. Ready in under an hour, this recipe is ideal for entertaining or a fun hands-on meal. Serve alongside pickled ginger and wasabi for an authentic touch, and enjoy restaurant-quality sushi in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 3 tablespoons Seasoned rice vinegar
- 4 sheets Nori seaweed sheets (gluten-free)
- 6 ounces Fresh sushi-grade tuna
- 1 medium Avocado
- 2 tablespoons (for serving) Gluten-free soy sauce or tamari
- 2 tablespoons (for serving) Pickled ginger (optional, gluten-free)
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch that can make the rice sticky.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the water has been absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 10 minutes. Once cooled slightly, transfer the rice to a large bowl and gently fold in the seasoned rice vinegar. Allow the rice to cool to room temperature before using.
While the rice is cooling, prepare the filling: slice the tuna into thin strips (about 1/2-inch thick) and cut the avocado into thin slices.
Lay a sheet of gluten-free nori shiny-side down on a bamboo sushi mat or a clean kitchen towel. Keep a small bowl of water nearby to help with handling the rice.
Spread about 1/4 of the prepared rice evenly over the nori, leaving a 1-inch border at the top for sealing. Press the rice gently but firmly to ensure it sticks.
Place a few strips of tuna and slices of avocado horizontally across the center of the rice.
Using the bamboo mat or towel, carefully lift the bottom edge of the nori and roll it tightly over the filling. Continue rolling until the seam is on the bottom, using a little water to seal the edge of the nori.
Repeat the process with the remaining ingredients to make four rolls.
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep it clean and prevent sticking.
Serve the sushi rolls with gluten-free soy sauce or tamari for dipping, along with optional pickled ginger and wasabi paste.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.3 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1888 mg | 40% | |
*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.
