Soy-Free Avocado and Fish Sushi Roll
Experience the delicate balance of fresh flavors with this Soy-Free Avocado and Fish Sushi Roll recipe—a perfect choice for sushi lovers and those seeking allergy-friendly options. Featuring tender slices of fresh fish like salmon or tuna, creamy avocado, and crisp cucumber and carrot, these homemade sushi rolls are as vibrant as they are delicious. The sushi rice is perfectly seasoned with a tangy blend of rice vinegar, sugar, and salt, while a hint of wasabi can be added for an extra kick of heat. With no soy sauce in sight, these rolls are a delightful alternative for soy-free diets. Rolled by hand using a bamboo mat and sliced into bite-sized pieces, they make an ideal appetizer or light meal. Pair with pickled ginger for a refreshing accompaniment, and you'll have sushi night covered from the comfort of home! Perfect for those short on time, this recipe comes together in under an hour and serves four.
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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
- 4 sheets Nori sheets
- 8 ounces Fresh fish (such as salmon or tuna)
- 1 Ripe avocado
- 1 Cucumber
- 1 Carrot
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi paste
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice.
Cut the fresh fish into thin, long strips and set aside.
Peel the cucumber and carrot, then cut into long, thin strips.
Cut the avocado in half, remove the pit, and peel. Slice it into thin strips and squeeze lemon juice over the slices to prevent browning.
Place a bamboo sushi mat on a flat surface and put a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on top of the plastic wrap.
Wet your fingers to prevent sticking, and spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch strip at the top edge uncovered.
In the center of the rice, arrange a few strips of fish, avocado, cucumber, and carrot. Optionally, add a small line of wasabi paste for extra spice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle but firm pressure to shape and seal the roll. Moisten the top edge of the nori to seal the roll completely.
Repeat the process with the remaining ingredients to make four rolls in total.
Using a sharp knife, slice each roll into 8 equal pieces, wiping the knife with a damp cloth between cuts for clean slices.
Serve the sushi rolls with pickled ginger and enjoy your soy-free avocado and fish sushi.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.9 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2238 mg | 48% | |
*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.
