Soy-Free Classic Maki Sushi
Discover the art of homemade sushi with this Soy-Free Classic Maki Sushi recipe, a perfect option for sushi lovers seeking a wholesome, allergen-friendly twist. Featuring tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, each roll is filled with crisp cucumber, creamy avocado, and savory imitation crab stick, all tightly wrapped in a sheet of nori. With a total prep and cook time of just 50 minutes, this recipe delivers authentic flavors without the use of soy sauce, making it ideal for those with dietary restrictions. Perfectly portioned for four servings, these vibrant rolls are best enjoyed with sides of pickled ginger and a dab of wasabi for an extra zing. Whether you're hosting a sushi night or craving a hands-on culinary adventure, this beginner-friendly recipe will inspire you to roll like a pro.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 4 sticks Imitation crab sticks
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low heat, cover, and cook for 20 minutes or until all water is absorbed.
While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, let it cool slightly and gently fold the vinegar mixture into the rice. Let it cool to room temperature.
Peel the cucumber and cut it lengthwise into thin strips. Halve the avocado, remove the pit, and slice the flesh into thin pieces.
Place a sheet of nori, shiny side down, on a sushi mat or a piece of plastic wrap. Moisten your hands to prevent sticking, and spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a strip of cucumber, a few slices of avocado, and an imitation crab stick across the center of the rice.
Use the sushi mat to carefully lift and roll the nori over the filling, pressing gently to create a tight roll. Moisten the top border of the nori with water to seal the roll.
Repeat with the remaining ingredients to make a total of four rolls.
Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the rolls with pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 24.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1448 mg | 31% | |
*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.
