Gluten-Free Vegan Sushi
Craft your own sushi masterpiece with this Gluten-Free Vegan Sushi recipe, a vibrant and allergen-friendly twist on a beloved classic! Featuring perfectly seasoned sushi rice and a colorful medley of fresh vegetables like creamy avocado, crisp cucumber, sweet carrot, and bold bell pepper, this plant-based delight is wrapped in nutrient-rich nori sheets. The recipe skips traditional soy sauce in favor of gluten-free tamari, making it ideal for those avoiding gluten. With optional toppings like toasted sesame seeds, pickled ginger, and a touch of wasabi, this sushi is bursting with flavor and customizable to your palate. Ready in under an hour and perfect for sharing, it’s a healthy, homemade option for sushi night that’s as fun to create as it is to devour!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Coconut sugar
- 0.5 teaspoon Salt
- 4 sheets Nori seaweed sheets
- 1 medium Carrot, julienned
- 0.5 medium Cucumber, julienned
- 1 large Avocado, sliced
- 0.5 medium Bell pepper, julienned
- 1 tablespoon Toasted sesame seeds (optional)
- to taste Gluten-free tamari
- to taste Pickled ginger (optional)
- to taste Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear, removing excess starch.
Combine the rinsed sushi rice and 1.5 cups of water in a pot and bring it to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 more minutes.
Transfer the cooked sushi rice to a large bowl and let it cool slightly. In a small bowl, mix rice vinegar, coconut sugar, and salt until dissolved. Pour the mixture over the rice and gently fold it in to evenly distribute the seasoning. Set aside to cool completely.
Prepare the vegetables by thinly slicing the carrot, cucumber, bell pepper, and avocado into julienne strips or thin slices.
Lay a sheet of nori shiny side down on a bamboo sushi mat (or a clean cutting board). Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of the top edge uncovered.
Arrange a small amount of carrot, cucumber, bell pepper, and avocado in a horizontal line about 1 inch from the bottom edge of the rice layer.
Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing gently but firmly to form a tight roll. Seal the edge of the nori by dampening it lightly with water.
Repeat the process with the remaining nori sheets, rice, and fillings.
With a sharp knife, slice each sushi roll into 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.
Sprinkle sesame seeds on top of the sliced rolls if desired, and serve with gluten-free tamari, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1697 mg | 36% | |
*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.
