Gluten-Free Tuna Sushi Roll
Elevate your homemade sushi game with this Gluten-Free Tuna Sushi Roll recipe, perfect for seafood lovers and those with gluten sensitivities. Featuring delicate sushi-grade tuna, creamy avocado, and crisp cucumber, these rolls are wrapped in nori and paired with seasoned sushi rice infused with rice vinegar, sugar, and salt for that authentic flavor. The key highlight? This recipe uses gluten-free tamari or soy sauce, ensuring a worry-free dining experience without compromising on taste. Ideal for weeknight dinners or special occasions, these beautifully rolled sushi pieces are both a feast for the eyes and the palate—served with pickled ginger and wasabi for the ultimate sushi experience. Ready in just 40 minutes and yielding four servings, these sushi rolls offer restaurant-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori (seaweed sheet)
- 200 grams Sushi-grade tuna
- 2 tablespoons Gluten-free tamari or soy sauce
- 1 medium Cucumber
- 1 medium Avocado
- 1 teaspoon Wasabi paste (optional)
- 50 grams Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
Cook the sushi rice with 1.25 cups of water in a rice cooker or on the stovetop according to package instructions. Once cooked, transfer the rice to a wide bowl and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the warm rice using a spatula. Be careful not to mash the rice. Allow it to cool completely to room temperature.
Prepare your fillings: Slice the sushi-grade tuna into thin strips approximately 1 cm thick. Peel the cucumber and cut it into thin, julienned strips. Cut the avocado into thin slices.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori, shiny side down, on the mat.
Spread approximately 1/4 of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge to help seal the roll.
In the middle of the rice, lay a few strips of tuna, cucumber, and avocado in a horizontal line. Spread a small amount of wasabi paste on the rice, if desired.
Using the bamboo mat, lift the edge of the nori closest to you and begin to roll it tightly, keeping the fillings in place. Press firmly but gently to shape the roll.
Use a sharp knife dipped in water to cut the roll into 6-8 even pieces. Repeat with the remaining nori, rice, and fillings to make additional rolls.
Serve the tuna sushi rolls with gluten-free tamari or soy sauce, pickled ginger, and additional wasabi, if desired. Enjoy immediately.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.5 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2438 mg | 52% | |
*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.
