Soy-Free Classic Maki Roll
Delight in the clean, fresh flavors of our Soy-Free Classic Maki Roll, a perfect homemade sushi recipe designed for those avoiding soy in their diet. This vibrant roll combines perfectly seasoned sushi rice with crisp cucumber, creamy avocado, sweet julienned carrot, and tender cooked crab meat, all neatly wrapped in nori sheets. A dash of wasabi adds a gentle heat, while pickled ginger brightens every bite. With easy-to-follow instructions and no special equipment beyond a bamboo sushi mat, this recipe is ideal for sushi beginners and seasoned chefs alike. Ready in just 45 minutes and packed with wholesome, simple ingredients, these soy-free rolls are a show-stopping appetizer or light lunch that’s as fun to make as it is to eat. Perfectly customizable and naturally gluten-free, it's a sushi night essential you'll come back to again and again!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 1 medium Carrot
- 4 ounces Cooked crab meat
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice with 1.25 cups of water in a rice cooker. Cook until done, then let it sit to cool slightly.
In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved, then remove from heat.
Gently fold the vinegar mixture into the cooked rice with a wooden spatula and allow it to cool to room temperature.
Peel the cucumber and cut it into julienne strips. Halve the avocado, remove the pit, and slice into thin strips. Peel and julienne the carrot.
Place a nori sheet on a bamboo sushi mat, shiny side down.
With wet hands, spread an even layer of rice over the nori, leaving a 1-inch strip at the top edge without rice.
Smear a thin line of wasabi across the rice, if desired, then add cucumber, avocado, carrot, and crab meat horizontally in the center.
Lift the edge of the bamboo mat closest to you with your thumbs while holding the filling in place with your fingers, and roll the mat away from you, pressing gently to shape the roll. Seal the edge with a little water.
Transfer the roll to a cutting board and use a wet, sharp knife to cut into 6-8 pieces.
Repeat with the remaining nori, rice, and fillings.
Serve the maki rolls with pickled ginger and additional wasabi paste on the side, if desired.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 19.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1806 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.
