Gluten-Free Sesame Seed Sushi Roll
Delight in the vibrant flavors of these Gluten-Free Sesame Seed Sushi Rolls, a perfect fusion of wholesome ingredients and ease for sushi enthusiasts. Featuring tender sushi rice delicately seasoned with rice vinegar, sugar, and salt, this recipe is artfully layered with fresh cucumber, crunchy carrot, creamy avocado, and sprinkled with nutty sesame seeds. Crafted with nori sheets and rolled to perfection with the help of a bamboo mat, these bite-sized treasures are an ideal gluten-free alternative to traditional sushi. Served with gluten-free tamari for a savory umami finish, they’re a customizable and healthy option for weeknight dinners, gatherings, or even your lunchbox. Made in under an hour, this crowd-pleasing sushi recipe is a delicious way to enjoy homemade Japanese cuisine without compromising on flavor or dietary needs.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Carrot
- 1 ripe Avocado
- 2 tablespoons Gluten-free tamari (soy sauce alternative)
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice will be fluffy.
In a medium-sized pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and cook for 18 minutes.
Remove the pot from the heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
While the rice is cooling, peel the cucumber and carrot. Cut them into long thin strips.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Place a bamboo sushi mat on a flat surface. Lay a sheet of plastic wrap over the mat.
Place a sheet of nori, shiny side down, on the mat.
Wet your hands with water and grab about a 1/4 cup of sushi rice. Spread it evenly over the nori sheet, leaving about 1-inch border at the top edge.
Sprinkle a portion of sesame seeds over the rice.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the rice.
Carefully lift the edge of the mat closest to you and start rolling away from you, keeping the roll tight but gentle. Be sure to peel away the plastic wrap as you roll.
Once fully rolled, give it a gentle squeeze with the bamboo mat to shape it.
Use a sharp knife to cut the roll into 6-8 pieces.
Serve your sushi rolls with gluten-free tamari sauce.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 433 mg | 9% | |
*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.
