Soy-Free Avocado and Crab Sushi Roll
Elevate your sushi night with this Soy-Free Avocado and Crab Sushi Roll, a deliciously light and wholesome twist on traditional sushi that’s perfect for those avoiding soy. Fluffy seasoned sushi rice, creamy avocado, and sweet, succulent crab meat come together with crisp cucumber and a subtle kick of chili flakes for an irresistible balance of flavors and textures. The recipe features a soy-free tamari dipping sauce and a fresh drizzle of lemon juice to keep the ingredients bright and vibrant. Whether you’re a sushi enthusiast or a novice, this easy, homemade sushi roll is a must-try for its simplicity, customizable fillings, and restaurant-quality taste right from your kitchen. Perfect for dinner parties, date nights, or meal prep, these sushi rolls are as beautiful as they are flavorful!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 200 grams Cooked crab meat
- 1 large Avocado
- 0.5 medium Cucumber
- 1 teaspoon Lemon juice
- 1 teaspoon Sesame oil
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
- 0.25 teaspoon Chili flakes
- 4 tablespoons Tamari sauce (soy-free)
Instructions
Rinse the sushi rice in a fine mesh sieve under cold running water until the water runs clear. Drain well.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare the fillings while the rice cools. Slice the avocado in half, remove the pit, and cut into thin slices. Drizzle with lemon juice to prevent browning.
Cut the cucumber in half lengthwise, remove the seeds, and slice into thin strips.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your fingers and spread a thin layer of the cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Place a strip of crab meat, a few slices of avocado, and some cucumber strips across the center of the rice. Sprinkle with a tiny pinch of chili flakes for an extra kick.
Using the bamboo mat, carefully roll the sushi away from you, tucking the filling as you go and applying gentle pressure to maintain a tight roll.
Seal the edge with a touch of water. Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, cut each roll into 6-8 equal pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
Arrange the sushi rolls on a platter and serve with pickled ginger, wasabi, and tamari sauce for dipping.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 16.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2062 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.
