Gluten-Free Tuna Avocado Sushi
Fresh, light, and naturally gluten-free, this Tuna Avocado Sushi recipe is a delightful twist on traditional sushi rolls, perfect for any sushi enthusiast seeking a healthy, homemade alternative. Featuring buttery avocado paired with succulent sashimi-grade tuna, these gluten-free rolls are wrapped in crisp nori sheets and served alongside tamari sauce for an authentic flavor without compromising dietary needs. The sushi rice is perfectly seasoned with rice vinegar, sugar, and salt to balance the richness of the filling, creating a harmony of textures and flavors. Ideal for lunch, dinner, or party appetizers, these rolls can be made in just under an hour, and they pair beautifully with optional pickled ginger and wasabi for that true sushi experience. Whether you’re gluten-sensitive or simply looking to impress with a fresh, homemade sushi dish, this recipe is both approachable and irresistible!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 ounces Fresh tuna (sashimi grade)
- 1 Avocado
- 4 Gluten-free nori sheets
- 0.25 cup Tamari sauce (gluten-free soy sauce)
- 2 tablespoons Pickled ginger (optional for serving)
- 1 teaspoon Wasabi paste (optional for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear (this removes excess starch for the perfect texture).
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove the cooked rice from heat and let it rest, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice with a rice paddle or wooden spoon. Allow the seasoned rice to cool to room temperature.
Slice the sashimi-grade tuna into thin strips. Peel and thinly slice the avocado.
Place a sheet of gluten-free nori, shiny side down, on a bamboo rolling mat lined with plastic wrap.
Spread an even layer of sushi rice over the nori, leaving about 1 inch clear at the top edge.
Arrange a few strips of tuna and slices of avocado horizontally across the middle of the rice.
Using the bamboo mat, carefully roll the nori tightly from the bottom edge, pressing firmly to seal. Use a little water to help seal the edge if needed.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp, wet knife, slice each roll into 6-8 pieces.
Serve with gluten-free tamari sauce, pickled ginger, and wasabi paste if desired.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.1 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2136 mg | 45% | |
*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.
