Gluten-Free Tuna and Cucumber Sushi Roll
Elevate your sushi-making game with this Gluten-Free Tuna and Cucumber Sushi Roll—an irresistible combination of fresh sushi-grade tuna, crisp cucumber, and perfectly seasoned gluten-free sushi rice, all wrapped in nori sheets to create a restaurant-quality dish at home. This recipe caters to gluten-free diets without compromising on flavor, featuring the subtle tang of unseasoned rice vinegar and a touch of sweetness from sugar to balance the savory filling. With straightforward instructions and minimal prep, this sushi roll is ideal for both beginners and seasoned sushi enthusiasts. Perfect as a light appetizer or a satisfying main course, serve it alongside gluten-free tamari sauce and optional wasabi for a dipping experience that enhances every bite. Ready in just 40 minutes, this homemade sushi makes for an elegant, healthy option packed with protein and a vibrant crunch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Unseasoned rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 4 ounces Tuna, sushi-grade
- 0.5 large Cucumber
- 4 sheets Nori sheets (gluten-free)
- 1 tablespoon Gluten-free tamari sauce
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium pot, 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 15-20 minutes, or until the water is fully absorbed.
While the rice cooks, prepare the vinegar mixture: mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice using a wooden spatula. Allow the rice to cool to room temperature with a damp cloth over the bowl to retain moisture.
While the rice cools, peel the cucumber and cut it into long, thin strips about 1/4-inch thick.
Slice the sushi-grade tuna into thin strips, approximately the same size as the cucumber.
Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side down.
Wet your hands with water to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about 1 inch of space on one edge for sealing the roll.
Place a few strips of tuna and cucumber horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly, starting with the edge closest to the filling and rolling away from you. Use gentle pressure to ensure the roll is firm.
Dip your fingers in water and lightly dab the edge of the nori to seal the roll.
Repeat steps 7-11 with the remaining ingredients to create four rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.
Serve the sushi rolls with gluten-free tamari sauce and wasabi on the side for dipping, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1066 mg | 23% | |
*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.
