Gluten-Free Vegetarian Sushi Rolls
Discover the perfect fusion of taste and dietary inclusivity with these Gluten-Free Vegetarian Sushi Rolls—a fresh and flavorful take on homemade sushi that’s ideal for gluten-free and plant-based diets! Featuring perfectly seasoned sushi rice, crisp julienned vegetables like cucumber, carrot, and creamy avocado, all wrapped in gluten-free nori sheets, this recipe delivers a restaurant-quality dining experience right at home. With step-by-step instructions and the use of a bamboo sushi mat for easy rolling, you’ll craft beautifully tight rolls that are as visually stunning as they are delicious. Enjoy these healthy, customizable rolls as a light lunch, snack, or party appetizer, served with gluten-free soy sauce and optional sesame seeds for an extra touch of flavor. Ready in just 45 minutes, this vibrant dish turns sushi-making into an approachable and fun culinary adventure!
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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
- 4 sheets Gluten-free nori sheets
- 0.5 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- to taste Gluten-free soy sauce
- 1 tablespoon Sesame seeds (optional)
- 1 piece Bamboo sushi mat
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Drain well.
In a medium saucepan, combine 1 cup of sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the water is fully absorbed.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice for an even coating, being careful not to mash the rice. Let the seasoned rice cool to room temperature.
While the rice cools, prepare the vegetables: peel the carrot and julienne it into thin strips, cut the cucumber into matchstick-sized pieces, and slice the avocado into thin strips.
Place a sheet of gluten-free nori on a bamboo sushi mat, shiny side down.
Wet your hands with water to prevent sticking. Spread a thin layer of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge of the sheet.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the rice, approximately 1 inch from the bottom edge of the nori sheet.
Using the bamboo sushi mat, carefully roll the nori sheet from the bottom edge, firmly pressing as you roll to create a tight cylinder. Moisten the top border of the nori with a little water to seal the roll.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 17.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1242 mg | 26% | |
*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.
