Soy-Free California Sushi Roll with Spicy Mayo Sauce
Elevate your sushi game with this Soy-Free California Sushi Roll with Spicy Mayo Sauce—a fresh and flavorful twist on the classic! This recipe skips soy-based ingredients while still delivering all the deliciousness you crave. Filled with succulent cooked crab meat, creamy avocado, and crisp cucumber, each roll is a perfect balance of texture and taste. The sushi rice, seasoned with rice vinegar, sugar, and salt, provides an authentic base for layers of nori and fillings. It’s topped with a vibrant, customizable spicy mayo sauce made from mayonnaise, Sriracha, and a splash of lemon juice for a zesty kick. Finished with a sprinkle of black sesame seeds, this homemade sushi is as tasty as it is beautiful. Perfect for sushi enthusiasts and those with soy-free diets, this recipe is surprisingly easy to master with the help of a bamboo mat and some simple techniques. Serve this restaurant-quality dish as an appetizer or light meal, and enjoy a healthier, allergen-friendly sushi night at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 cup Cooked crab meat
- 1 medium, ripe Avocado
- 1 medium Cucumber
- 4 pieces Nori sheets
- 1 cup Mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon Lemon juice
- 2 tablespoons Black sesame seeds
- 1 Bamboo sushi mat
Instructions
Start by rinsing the sushi rice in cold water until the water runs clear. This helps remove excess starch, giving you perfect sticky rice.
Combine the rinsed rice and water in a pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, dissolve sugar and salt in rice vinegar in a small bowl to create a sushi seasoning.
Transfer the cooked rice to a wooden or non-metallic bowl and gradually fold in the sushi seasoning using a wooden spoon. Let the rice cool to room temperature.
Prepare the spicy mayo sauce by mixing mayonnaise, Sriracha, and lemon juice in a small bowl. Adjust the heat level by adding more or less Sriracha to your preference.
Slice the avocado in half, remove the pit, and peel. Cut the avocado into thin slices.
Peel the cucumber and slice it into long, thin strips.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Top with a sheet of nori, shiny side down.
Wet your fingers with water to prevent the rice from sticking, then evenly spread about 1/2 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.
Flip the nori and rice over so the rice is facing down on the plastic wrap.
Arrange a line of crab meat, avocado slices, and cucumber strips along the bottom edge of the nori.
Using the sushi mat to help, roll the sushi away from you, tucking the filling in firmly. Seal the roll by slightly moistening the edge of the nori.
Repeat with remaining nori, rice, and fillings.
Once all rolls are completed, use a sharp knife to slice them into 6-8 pieces, cleaning the knife with water between cuts for neatness.
Serve the sushi rolls with the spicy mayo sauce drizzled on top or on the side for dipping. Sprinkle black sesame seeds for extra flavor and presentation.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 18.7 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2221 mg | 47% | |
*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.
