Soy-Free California Maki
Delight in the classic flavors of a California roll with a soy-free twist in this irresistible Soy-Free California Maki recipe. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and tender imitation crab (be sure to choose a soy-free option), these vibrant sushi rolls are rolled with nori and sprinkled with toasted sesame seeds for added texture. Instead of traditional soy sauce, this recipe uses coconut aminos for a naturally sweet and savory dipping alternative, making it ideal for those with soy sensitivities. Ready in just 40 minutes, these homemade sushi rolls are fresh, flavorful, and perfect for a light lunch, dinner, or sharing with friends. Pair with wasabi and pickled ginger for a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Imitation crab (made with fish, ensure soy-free)
- 1 large Avocado
- 1 small Cucumber
- 2 tablespoons Toasted sesame seeds
- 0.25 cup Coconut aminos
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a medium-sized pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it stand, covered, for another 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until completely dissolved.
Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture, and allow to cool to room temperature.
Peel and cut the avocado into thin slices.
Cut the cucumber into julienne strips, discarding the seeds.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Place a nori sheet, shiny side down, on the plastic wrap.
Wet your hands to prevent sticking and evenly spread about ¾ cup of the prepared sushi rice over the nori, leaving a 1-inch border at the top.
Sprinkle a few sesame seeds over the rice and carefully flip the nori over, rice side down.
Place 2 ounces of imitation crab, a few slices of avocado, and some cucumber strips along the bottom edge of the nori.
Lift the mat and start rolling away from you, applying gentle but firm pressure to form a tight roll. Use the mat to shape and compact the roll as needed.
Repeat the above steps with the remaining ingredients to form four rolls in total.
Using a sharp, wet knife, slice each roll into 6 to 8 pieces.
Serve with coconut aminos for dipping, and accompany with wasabi and pickled ginger.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 54.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1799 mg | 38% | |
*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.
