Nut-Free Maki Rolls
Master the art of sushi-making at home with these Nut-Free Maki Rolls—a vibrant and allergy-friendly twist on a Japanese classic! Perfect for beginners and sushi aficionados alike, these rolls feature fluffy, seasoned sushi rice wrapped in crisp nori and filled with fresh, colorful strips of cucumber, carrot, and creamy avocado. Crafted with no nuts in sight, this recipe is ideal for those with nut allergies or preferences. Whether you're assembling them for a fun family dinner or impressing guests at a gathering, these maki rolls are a stunning combination of flavors and textures. Serve them alongside soy sauce, pickled ginger, and a hint of zesty wasabi for an authentic sushi experience that's entirely homemade. Ready in under an hour, this recipe is as rewarding to make as it is to eat!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 5 pieces Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.25 cup Soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Add the rinsed rice and 2.5 cups of water to a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring the water to a boil, add rice, cover, and simmer on low for 18-20 minutes or until the water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl and gradually add the vinegar mixture, gently folding the rice to combine. Spread the rice out to cool to room temperature.
Peel the cucumber and carrot. Slice them, along with the avocado, into long thin strips.
Place a bamboo sushi mat on a flat surface and put a sheet of nori, shiny side down, on the mat.
Dampen your hands with water, then spread about 3/4 cup of the seasoned sushi rice evenly over the nori, leaving about an inch at the top edge empty.
Lay cucumber, carrot, and avocado strips horizontally across the center of the rice.
Starting at the edge closest to you, lift the bamboo mat and start rolling the nori over the fillings, pressing gently. Continue rolling until you reach the top edge. Gently squeeze the mat around the roll to compact it.
Use a sharp knife to slice the roll into 6-8 pieces. Repeat with the remaining nori, rice, and fillings.
Serve the maki rolls with soy sauce, pickled ginger, and a small dollop of wasabi paste.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 20.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2064 mg | 44% | |
*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.
