Soy-Free Black Sesame Seed Sushi Roll
Elevate your homemade sushi game with these Soy-Free Black Sesame Seed Sushi Rolls—perfect for those seeking a flavorful twist on traditional sushi. This recipe features nutty black sesame seeds that beautifully complement the creamy avocado, crisp cucumber, and sweet carrot nestled inside fluffy, seasoned sushi rice. With no soy sauce in sight, this sushi roll is a great choice for soy-free diets without sacrificing bold taste. Simple to make and stunningly delicious, these rolls are rolled with nori and prepared with an easy bamboo mat technique, making them approachable even for beginners. Serve them with tangy pickled ginger and spicy wasabi paste for a complete sushi experience that’s ideal for dinner parties or light meals. Ready in under an hour, this sushi recipe combines elegance, simplicity, and dietary inclusivity.
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Recipe Information
Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 medium Avocado
- 1 small Carrot
- 2 tablespoons Black sesame seeds
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil over high heat, then reduce to a simmer, cover and cook for 15 minutes.
Remove the rice from heat and let it sit, covered, for 10 minutes to finish steaming.
In a small bowl, combine the rice vinegar, sugar, and salt. Microwave until the sugar and salt dissolve, about 30 seconds. Stir this mixture into the cooked rice, folding gently to season evenly. Allow to cool to room temperature.
Meanwhile, prepare the vegetables: Peel the cucumber and carrot, then cut them into thin strips. Halve the avocado, remove the pit, and slice the flesh into strips.
Lay a piece of plastic wrap over a bamboo sushi mat to keep it clean. Place a sheet of nori on the plastic wrap, shiny side down.
Spread a thin, even layer of seasoned rice over the nori, leaving about an inch bare at the top edge. Sprinkle a generous amount of black sesame seeds over the rice.
Arrange strips of cucumber, carrot, and avocado across the rice, about one-third of the way up from the bottom edge of the nori.
Use the bamboo mat to roll the sushi away from you, applying gentle but even pressure. Seal the roll by moistening the edge of the nori with a little water.
Continue rolling the remaining nori sheets in the same manner.
Using a sharp knife, cut each roll into six to eight pieces. Wipe the blade between cuts for clean slices.
Serve the sushi rolls with wasabi paste and pickled ginger on the side.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 17.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1283 mg | 27% | |
*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.
