Gluten-Free Uramaki Roll
Elevate your sushi game with this Gluten-Free Uramaki Roll recipe, a perfect balance of fresh flavors and textures tailored for gluten-free diets! This inside-out sushi roll features fluffy seasoned sushi rice, crunchy cucumber and carrot, creamy avocado, and succulent gluten-free imitation crab, all wrapped in nori and topped with toasted sesame seeds. Using a bamboo sushi mat and a simple rolling technique, you can recreate this restaurant-quality dish at home in just under an hour. Serve with gluten-free soy sauce for a delightful dipping experience, and enjoy this wholesome, sushi night favorite that's as satisfying as it is flavorful. Perfect for sushi enthusiasts looking for a gluten-free twist!
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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
- 2 sheets Nori (seaweed sheets)
- 0.5 cup Cucumber
- 0.25 cup Carrot
- 0.5 Avocado
- 4 sticks Imitation crab (gluten-free)
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame seeds
- 1 sheet Plastic wrap
- 1 Bamboo sushi mat
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a small pot, combine 1 cup of sushi rice with 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
While the rice cooks, prepare your seasoned rice vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Microwave for 15-20 seconds and stir until dissolved.
Once the rice is cooked, transfer it to a large shallow dish. Pour the rice vinegar mixture over the rice and gently mix with a wooden paddle or spoon. Allow the rice to cool to room temperature.
Prep your ingredients: thinly slice the cucumber, julienne the carrot, cut the avocado into thin slices, and set everything aside.
Lay a sheet of plastic wrap over a bamboo sushi mat. Place a half-sheet of nori (shiny side down) on the plastic wrap.
Spread an even layer of the cooled sushi rice over the nori, covering it completely. Press gently but firmly to ensure the rice adheres to the nori.
Sprinkle sesame seeds over the rice. Flip the nori sheet so the rice faces down onto the plastic wrap.
Arrange the fillings (cucumber, carrot, avocado, and gluten-free imitation crab) lengthwise across the center of the nori sheet.
Using the bamboo mat, carefully roll the nori into a tight cylinder, applying gentle pressure to maintain the shape.
Slice the roll into 6-8 equally sized pieces using a sharp, wet knife. Wipe the blade clean between cuts to ensure smooth slices.
Serve the uramaki rolls with gluten-free soy sauce for dipping and enjoy immediately!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 22.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 923 mg | 20% | |
*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.
