Gluten-Free Volcano Roll
Dive into the bold flavors of the Gluten-Free Volcano Roll—a sushi-inspired creation that caters to gluten-sensitive and sushi-loving palates alike! This delicious fusion roll combines perfectly seasoned gluten-free sushi rice, creamy avocado, crisp cucumber, and tender gluten-free imitation crab, all wrapped in nori sheets. But the real magic happens with the irresistible volcano topping: a luscious mix of broiled shrimp, gluten-free mayonnaise, and sriracha that adds a beautifully spicy and savory kick. Finished with a sprinkle of sesame seeds and green onions for extra texture and flair, this roll is as stunning as it is scrumptious. Quick to make in under an hour, it’s perfect for dinner parties, date nights, or an indulgent treat-yourself moment. Pair it with gluten-free soy sauce or tamari for a complete sushi experience—no gluten, no compromise, just pure, mouthwatering goodness!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Gluten-free nori (seaweed sheets)
- 3 ounces Imitation crab (gluten-free certified)
- 1 medium Avocado
- 0.5 medium Cucumber
- 2 tablespoons Gluten-free mayonnaise
- 1.5 teaspoons Sriracha (gluten-free certified)
- 3 ounces Cooked shrimp
- 2 tablespoons Gluten-free soy sauce or tamari
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon Green onions (finely chopped, for garnish)
Instructions
Rinse 1 cup of gluten-free sushi rice under cold water until the water runs clear.
In a medium pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for approximately 20 minutes, or according to package instructions.
While the rice cooks, prepare the sushi rice seasoning. Mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl. Gently fold the rice vinegar mixture into the warm rice using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
Slice the avocado into thin strips and julienne the cucumber. Set both aside.
Cut the gluten-free imitation crab into thin pieces.
Lay a sheet of gluten-free nori on a bamboo sushi mat with the shiny side facing down. Spread an even layer of the cooled sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Place a few slices of avocado, cucumber, and imitation crab horizontally across the center of the rice layer.
Using the sushi mat, tightly roll the nori from the bottom edge upward, keeping the roll firm and even. Repeat with the remaining nori sheets and fillings.
For the volcano topping, finely chop the cooked shrimp and mix it with 2 tablespoons of gluten-free mayonnaise and 1.5 teaspoons of gluten-free sriracha in a small bowl.
Preheat your oven's broiler. Spread the shrimp mixture evenly across the tops of the sushi rolls. Place the rolls on a baking sheet lined with parchment paper and broil for 2-3 minutes until the topping is slightly browned and bubbly.
Carefully remove the rolls from the oven. Let them cool slightly before slicing into bite-sized pieces.
Garnish the sliced rolls with toasted sesame seeds and chopped green onions.
Serve with gluten-free soy sauce or tamari for dipping. Enjoy your gluten-free volcano roll!
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1213 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.
