Gluten-Free Veggie Sushi
Elevate your sushi game with this Gluten-Free Veggie Sushi recipe, a fresh and vibrant take on traditional sushi rolls. Perfect for those with dietary restrictions or simply seeking a healthier option, this recipe combines seasoned sushi rice with crisp cucumber, sweet carrot, and creamy avocado, all wrapped in gluten-free nori for an irresistible bite. With step-by-step instructions for prepping the rice, crafting the rolls with a bamboo mat, and achieving perfectly clean cuts, this recipe makes homemade sushi approachable and fun. Serve with gluten-free tamari and a sprinkle of optional sesame seeds for added flavor and texture. Ready in under an hour, this sushi is ideal for a light lunch, appetizer, or impressive platter for entertaining.
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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
- 5 sheets Gluten-free nori sheets
- 1 small Cucumber
- 1 medium Carrot
- 1 whole Avocado
- 0.25 cup Gluten-free tamari
- 1 tablespoon Sesame seeds (optional)
- 1 Bamboo sushi mat
Instructions
Rinse the sushi rice in a fine mesh sieve under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
While the rice cooks, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.
Once the rice is cooked, transfer it to a large mixing bowl and gently fold in the sushi vinegar. Let the rice cool completely to room temperature.
Prepare the vegetables: peel and cut the cucumber and carrot into thin matchstick slices. Slice the avocado into thin strips.
Place a sheet of gluten-free nori, shiny side down, on a bamboo sushi mat. Wet your fingers to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Arrange a few slices of cucumber, carrot, and avocado horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, carefully roll the nori sheet tightly from the bottom edge upwards, pressing gently to seal the roll at the top edge.
Repeat with the remaining nori sheets, rice, and vegetables.
Once all the rolls are finished, use a sharp knife to slice each roll into bite-sized pieces. Tip: Wipe the knife blade with a damp cloth between cuts to prevent sticking.
Arrange the sushi pieces on a serving plate. Sprinkle with sesame seeds if desired.
Serve the sushi with gluten-free tamari on the side for dipping. Enjoy!
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1415 mg | 30% | |
*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.
