Gluten-Free Uni Sushi
Indulge in the luxurious flavors of 'Gluten-Free Uni Sushi,' a delicate masterpiece combining the briny sweetness of fresh uni (sea urchin roe) with perfectly seasoned sushi rice, all wrapped in crisp gluten-free nori. This recipe ensures an authentic sushi experience tailored for gluten-free diets, using gluten-free soy sauce or tamari for dipping and optional accents of wasabi and pickled ginger to elevate each bite. Crafted with minimal prep time and simple techniques, it's an ideal choice for sushi enthusiasts seeking a refined, restaurant-worthy dish at home. Whether you're hosting an elegant dinner or treating yourself, this gluten-free sushi recipe promises a harmonious balance of texture and flavor that’s both satisfying and impressive.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 0.5 teaspoons Salt
- 2 teaspoons Gluten-free soy sauce or tamari
- 4 ounces Uni (sea urchin roe)
- 4 sheets Gluten-free nori sheets
- 0.5 teaspoons Wasabi (optional)
- 2 tablespoons Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the washed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil in the pot, reduce to a low simmer, cover, and cook for 15 minutes. Once cooked, let it sit covered for 10 minutes.
While the rice cooks, prepare the sushi seasoning. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large mixing bowl. Drizzle the vinegar mixture over the hot rice and gently fold it in with a wooden spoon or rice paddle. Avoid mashing the rice. Let the seasoned rice cool to room temperature.
Cut the gluten-free nori sheets in half vertically to create 4 smaller strips (optional).
Place a small amount of the cooled sushi rice on one end of a nori strip. Form it into a small oval or rectangle shape, leaving some nori exposed at the edges for wrapping.
Place a piece of uni on top of the rice. Optionally, add a small dab of wasabi between the rice and the uni for extra flavor.
Wrap the nori around the rice and uni, using the exposed edge of the nori to seal. If it doesn’t stick, gently dampen the edge with a touch of water.
Repeat this process for the remaining rice, nori, and uni.
Serve the gluten-free uni sushi immediately with gluten-free soy sauce or tamari for dipping and optional pickled ginger on the side.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 485 mg | 10% | |
*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.
