Soy-Free California Rolls
Dive into the vibrant world of homemade sushi with these Soy-Free California Rolls—perfect for those seeking a fresh twist on a classic favorite. Crafted with fluffy seasoned sushi rice, imitation crab meat, creamy avocado, and crisp cucumber, each roll is wrapped in roasted nori and topped with a sprinkle of sesame seeds for added texture and flavor. This recipe skips traditional soy sauce while still delivering a deliciously balanced experience, making it ideal for soy-free diets. With straightforward instructions and a prep time of just 45 minutes, it’s an achievable yet impressive dish that transforms your kitchen into a sushi bar. Serve with wasabi paste and pickled ginger for an authentic finish, and enjoy these light, sushi rolls guilt-free at any gathering or meal. Perfect for sushi enthusiasts and soy-free eaters alike!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.333 cup Rice vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Imitation crab meat
- 1 medium Fresh avocado
- 1 medium Cucumber
- 4 large Nori sheets
- 1 tablespoon Wasabi paste
- 0.5 cup Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
Transfer the cooked rice to a large bowl. In a separate small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, slice the imitation crab meat into thin strips.
Peel and pit the avocado, then slice it into thin wedges.
Peel the cucumber, cut it in half lengthwise, and remove the seeds. Slice it into thin strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of plastic wrap over it. Place a nori sheet on top of the plastic wrap, shiny side down.
With wet hands, spread about half a cup of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Sprinkle sesame seeds evenly over the rice.
Carefully flip the nori so the rice side is down. Place a few slices of crab, avocado, and cucumber along the bottom edge of the nori sheet.
Using the bamboo mat, start rolling the sushi tightly from the bottom, pressing gently with each complete turn. Seal the edge with a little water.
Slice the roll into 8 pieces using a sharp knife. Repeat with the remaining ingredients.
Serve the California rolls with wasabi paste and pickled ginger on the side.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 58.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1708 mg | 36% | |
*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.
