Soy-Free Classic Sushi Hand Roll
Elevate your sushi game with this perfectly balanced Soy-Free Classic Sushi Hand Roll recipe, crafted for those seeking a flavorful twist on traditional sushi without soy-based ingredients. Featuring fluffy, seasoned sushi rice, crisp julienned cucumber and carrot, creamy avocado dressed with lemon juice, and succulent cooked shrimp nestled in crispy nori sheets, these hand rolls deliver freshness in every bite. A hint of wasabi adds boldness, while pickled ginger rounds out the flavor profile for a sensational sushi experience. Ready in just 40 minutes, this recipe is ideal for sushi lovers looking for a homemade, allergen-friendly option that's easy to assemble and perfect for gatherings or weeknight dinners. So skip the takeout and roll your way to delicious, soy-free satisfaction!
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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 pieces Nori sheets
- 1 piece Cucumber, julienned
- 1 piece Carrot, julienned
- 1 piece Avocado, sliced
- 8 pieces Cooked shrimp
- 1 teaspoon Wasabi paste
- 4 tablespoons Pickled ginger
- 1 teaspoon Lemon juice
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce to simmer and cover until water is absorbed and rice is tender, about 15-20 minutes.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat just until the sugar dissolves. Do not boil.
Once the rice is cooked, place it in a large bowl. Gradually fold in the vinegar mixture with a wooden spoon. Let it cool to room temperature.
Julienne the cucumber and carrot, and slice the avocado. Toss the avocado slices with lemon juice to prevent browning.
Cut the nori sheets in half crosswise.
Place a half sheet of nori shiny side down on a clean work surface.
Wet your fingers and spread about 2 tablespoons of sushi rice evenly over half of the nori sheet, leaving the top inch without rice.
Place a few strips of cucumber, carrot, a slice of avocado, and two pieces of shrimp horizontally across the rice. Add a small dab of wasabi if using.
Starting from the filled end, gently roll the nori over the filling, making sure the roll is tight.
Seal the edge of the nori with a little water. Repeat with remaining ingredients.
Serve the hand rolls with pickled ginger on the side and enjoy immediately.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1362 mg | 29% | |
*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.
