Gluten-Free Tuna Avocado Roll
Elevate your sushi-making game with this Gluten-Free Tuna Avocado Roll recipe, a perfect blend of fresh and vibrant ingredients tailored for dietary needs. Featuring tender sashimi-grade tuna and creamy avocado, these rolls are wrapped in gluten-free nori sheets for a delicious and inclusive twist on classic sushi. Fluffy gluten-free sushi rice is seasoned with a tangy rice vinegar blend, creating the perfect base for this irresistible dish. Ideal for a light lunch, appetizer, or dinner, these homemade sushi rolls are surprisingly simple to make—requiring only basic prep and rolling techniques. Serve with gluten-free soy sauce, pickled ginger, and a touch of wasabi for authentic flair. Ready in just 32 minutes, this recipe is a must-try for sushi lovers seeking gluten-free options!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Fresh tuna (sashimi-grade)
- 0.5 unit Avocado
- 2 sheets Gluten-free nori (seaweed sheets)
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Let the rice cool to room temperature.
Cut the fresh tuna into thin strips approximately 1/2 inch wide and 3-4 inches long. Slice the avocado into thin strips as well.
Place a sheet of gluten-free nori, shiny side down, on a bamboo sushi mat (or a clean kitchen towel covered with plastic wrap).
Spread half of the seasoned sushi rice evenly over the nori sheet, leaving a 1-inch border at the top to seal the roll.
Lay several strips of tuna and avocado horizontally across the center of the rice.
Using the bamboo mat, begin rolling the sushi tightly from the bottom edge while applying gentle pressure to form a compact roll. Seal the edge with a dab of water.
Repeat the process with the second nori sheet and the remaining ingredients.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Clean the knife between cuts for clean slices.
Serve the gluten-free tuna avocado rolls with gluten-free soy sauce, pickled ginger, and wasabi on the side if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 844 mg | 18% | |
*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.
