Gluten-Free Tuna Avocado Sushi Roll
Experience the perfect balance of fresh and indulgent flavors with this Gluten-Free Tuna Avocado Sushi Roll, crafted for sushi lovers with dietary needs in mind. Featuring sushi-grade tuna and creamy avocado wrapped in nutty nori and fluffy seasoned sushi rice, this recipe brings authentic Japanese-inspired cuisine straight to your kitchen. With easy-to-follow steps and a prep time of just 25 minutes, you’ll be rolling restaurant-quality sushi in no time—without the gluten. Perfectly paired with gluten-free tamari and optionally topped with toasted sesame seeds, these rolls are ideal for everything from light lunches to sophisticated appetizers. Whether you're a sushi-making beginner or a seasoned pro, this dish combines simplicity and deliciousness with undeniable flair.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Fresh tuna (sushi-grade, diced into strips)
- 0.5 Avocado (peeled, pitted, and sliced)
- 2 tablespoons Gluten-free soy sauce or tamari
- 2 sheets Nori (seaweed sheets)
- 1 teaspoon Sesame seeds (optional)
- 1 Bamboo sushi mat (for rolling)
- 1 sheet Cling wrap
Instructions
Start by preparing the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the water is fully absorbed.
Remove the rice from heat and let it sit, covered, for 10 minutes. In the meantime, combine 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt in a small bowl. Microwave for 20 seconds to dissolve the sugar and salt.
Transfer the cooked rice to a large, wide bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Spread the rice out to cool at room temperature.
Lay a sheet of cling wrap over a bamboo sushi mat to prevent sticking. Place 1 nori sheet shiny-side down on the mat.
Dampen your hands with water to prevent sticking, then spread a thin, even layer of prepared sushi rice across the nori, leaving 1 inch of space at the top edge.
In the center of the rice, arrange strips of fresh tuna and slices of avocado in a horizontal line.
Using the bamboo mat, lift the edge of the nori closest to you and carefully roll it over the filling, applying slight pressure to create a tight roll. Continue rolling until the seam is sealed.
Repeat the process with the second nori sheet and the remaining ingredients.
Using a sharp knife, slice each roll into 6-8 pieces. Dip the knife in water between cuts to maintain clean edges.
To serve, sprinkle the rolls with sesame seeds, if desired, and pair with gluten-free soy sauce or tamari.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.4 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1039 mg | 22% | |
*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.
