Gluten-Free Yellowtail Roll
Experience sushi perfection with this vibrant Gluten-Free Yellowtail Roll recipe, crafted for both flavor and dietary inclusivity. Featuring delicate sashimi-grade yellowtail (Hamachi), crisp julienned cucumber, and fragrant green onion, each roll is wrapped in nori and paired with perfectly seasoned sushi rice for an authentic taste. The process is straightforward, using a bamboo sushi mat for precision and finesse, ensuring tight, elegant rolls every time. With gluten-free tamari or soy sauce for dipping, and optional toppings like pickled ginger and wasabi, this dish is ideal for sushi lovers following a gluten-free diet. Ready in just 35 minutes, this crowd-pleaser offers a fresh, homemade alternative to restaurant-style sushi that's ideal for intimate dinners or special occasions.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Kosher salt
- 4 ounces Sashimi-grade yellowtail (Hamachi), thinly sliced
- 2 sheets Nori seaweed sheets
- 0.5 cups Cucumber, julienned
- 2 tablespoons Green onion, sliced thinly
- 2 tablespoons Gluten-free soy sauce or tamari
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
- 1 piece Bamboo sushi mat, wrapped in plastic wrap
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice cooks, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Do not boil. Let cool to room temperature.
Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar with a rice paddle or silicone spatula. Let the rice cool to room temperature, covering it with a damp towel to keep it moist.
Place a sheet of nori, shiny side down, on the bamboo sushi mat. With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch strip on the far end uncovered.
Arrange a few slices of yellowtail, cucumber juliennes, and green onion lengthwise across the center of the rice. Be careful not to overfill the roll.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Seal the edge of the nori by dampening it lightly with water. Repeat with the second nori sheet.
Use a sharp knife to slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Serve immediately with gluten-free soy sauce or tamari for dipping, along with optional pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 16.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 859 mg | 18% | |
*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.
