Nut-Free Orange Topped Sushi Roll
Brighten up your sushi night with this Nut-Free Orange Topped Sushi Roll—a vibrant, citrusy twist on a classic favorite! Perfect for those with nut allergies, this recipe combines velvety avocado, crisp cucumber, and sweet julienned carrots rolled in perfectly seasoned sushi rice and nori sheets. The real showstopper? A slice of juicy, refreshing orange topping each piece, adding a burst of flavor and elegance. This recipe is not only allergy-friendly but also easy to make, with a prep and cook time of just 45 minutes. Serve these colorful, bite-sized delights with a side of soy sauce for dipping, and enjoy an elevated homemade sushi experience that’s as delicious as it is beautiful.
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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
- 2 sheets Nori sheets
- 0.5 Cucumber
- 1 Avocado
- 0.5 Carrot
- 3 tablespoons Soy sauce
- 1 Orange
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and 1.25 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce to low and cover.
Let the rice simmer for 15 minutes, then remove from heat and let it rest, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently fold with a spatula to combine. Let it cool to room temperature.
Peel and thinly slice the cucumber, julienne the carrot, and slice the avocado into thin strips.
Peel the orange and slice it into thin rounds, removing any seeds.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Place cucumber, carrot, and avocado in a line across the center of the rice.
Carefully roll the sushi using the mat, applying gentle pressure to keep it tight. Seal the edges with a little water.
Repeat the rolling process with the second nori sheet and remaining ingredients.
With a sharp knife, slice each roll into 8 equal pieces, cleaning the knife with a damp cloth between cuts.
Top each sushi piece with a thin slice of orange.
Serve with soy sauce for dipping.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 29.7 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1504 mg | 32% | |
*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.
