Soy-Free Avocado Tuna Sushi Roll
Light, fresh, and entirely soy-free, this Avocado Tuna Sushi Roll is the perfect healthier twist on traditional sushi recipes. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and a flavorful tuna salad made with soy-free mayo and a splash of zesty lemon juice, this roll delivers a delightful balance of textures and tastes. Wrapped in a delicate sheet of nori and rolled using a bamboo mat, these homemade sushi rolls are surprisingly simple to prepare, making them ideal for sushi lovers of all skill levels. With a total time of under 45 minutes, serve these vibrant rolls as an elegant appetizer, a light lunch, or even a crowd-pleasing dinner option. Skip the soy and savor every bite—no dipping sauce necessary! Perfect for those with dietary restrictions, this recipe keeps things fresh and delicious without compromising on flavor.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Granulated sugar
- 0.5 teaspoon Salt
- 1 can (5 oz) Canned tuna
- 1 medium Avocado
- 2 tablespoons Mayonnaise (soy-free)
- 1 teaspoon Lemon juice
- 2 sheets Nori sheets
- 0.5 Cucumber
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes or until all the water is absorbed and the rice is tender.
Remove from heat and let the rice sit covered for 10 minutes.
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula or rice paddle. Let the rice cool to room temperature.
Drain the canned tuna and place it in a bowl. Mix the tuna with soy-free mayonnaise and lemon juice until well combined. Set aside.
Halve the avocado, remove the seed, and carefully peel off the skin. Slice the avocado into thin pieces.
Cut the cucumber into thin, julienne strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water and spread half of the sushi rice evenly over the nori, leaving a 1-inch gap at the top edge.
About one-third from the bottom, lay out half the tuna mixture, avocado slices, and cucumber strips.
Using the bamboo mat, carefully roll the sushi tightly away from you, pressing firmly but gently to maintain the shape.
Seal the roll by wetting the top edge of the nori with a bit of water and pressing firmly.
Repeat the rolling process with the remaining ingredients to create the second roll.
Using a sharp knife, cut each roll into 6-8 pieces, cleaning the knife with water between cuts to ensure clean slices.
Serve the sushi rolls immediately, optionally with pickled ginger and wasabi for a complete sushi experience without soy.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1354 mg | 29% | |
*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.
