Gluten-Free Tuna Roll
Discover the perfect fusion of simplicity and flavor with this Gluten-Free Tuna Roll recipe, a home-friendly twist on classic sushi that's both nutritious and delicious. Crafted with sticky sushi rice, creamy seasoned tuna, crisp cucumber, buttery avocado, and gluten-free nori sheets, these rolls offer a refreshing and satisfying bite with every slice. The recipe features gluten-free mayonnaise and tamari, ensuring it's safe for those with gluten sensitivities, while sesame seeds add a delightful crunch if desired. With easy-to-follow steps and minimal cooking time, this recipe is ideal for sushi enthusiasts or anyone looking to enjoy a homemade, gluten-free Japanese-inspired meal. Perfect for a light lunch, appetizer, or accompanied by extra tamari for dipping, these tuna rolls bring irresistible flavors to your table.
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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
- 1 can (5 oz) Canned tuna in water
- 2 tablespoons Mayonnaise (gluten-free)
- 1 teaspoon Tamari (gluten-free soy sauce)
- 4 sheets Nori sheets (gluten-free)
- 1 small Cucumber
- 1 medium Avocado
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice will be sticky but not clumpy.
In a medium pot, combine the rinsed rice and 1.25 cups of water. Cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes. Then, remove the pot from heat and let it steam (still covered) for another 10 minutes.
While the rice is cooking, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a spatula, being careful not to mash the grains. Set the seasoned rice aside to cool to room temperature.
Drain the canned tuna and transfer it to a mixing bowl. Add 2 tablespoons of gluten-free mayonnaise and 1 teaspoon of tamari. Mix well to create a creamy tuna filling.
Slice the cucumber into thin strips (about 3-4 inches long) and slice the avocado into thin wedges.
To assemble, place a sheet of gluten-free nori shiny-side down on a bamboo sushi mat. Wet your fingers to prevent sticking, and spread a thin, even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
Spread a small line of the tuna mixture across the middle of the rice. Add a few cucumber strips and avocado slices on top of the tuna.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to shape the roll. Continue rolling tightly until you reach the uncovered edge. Dab a bit of water on the edge to seal the roll.
If desired, sprinkle the outside of the roll with sesame seeds for added flavor and texture.
Using a sharp knife, cut the roll into 6-8 equal pieces. Repeat the process with the remaining nori sheets and fillings.
Serve the gluten-free tuna rolls with additional tamari on the side for dipping.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2117 mg | 92% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1550 mg | 33% | |
*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.
