Soy-Free Crunchy Sushi Roll
Discover the perfect fusion of flavor and texture with this Soy-Free Crunchy Sushi Roll recipe, a delightful twist on traditional sushi that caters to dietary preferences without skimping on taste. Crafted with seasoned sushi rice, fresh veggies like cucumber, avocado, and red bell pepper, and a layer of crispy rice paper for an irresistible crunch, this roll is packed with vibrant colors and satisfying textures. The homemade sweet wasabi dipping sauce adds a unique balance of heat and sweetness, making each bite a harmonious treat. Easy to assemble and entirely soy-free, this recipe is ideal for sushi lovers looking for a fresh, allergen-friendly option. Prepare to impress your guests with this dazzling, wholesome creation perfect for lunch, dinner, or a crowd-pleasing appetizer!
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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 medium cucumber
- 1 large carrot
- 1 medium avocado
- 1 medium red bell pepper
- 2 sheets crispy rice paper
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker, and cook according to the rice cooker instructions. Alternatively, cook on the stovetop, simmering for 20 minutes, then let it sit covered for an additional 10 minutes.
In a small pan, gently heat the rice vinegar, sugar, and salt until the sugar dissolves. Remove from heat and allow to cool.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon. Allow to cool to room temperature.
Peel the cucumber, cut it in half lengthwise, and remove the seeds. Cut into thin strips. Peel and julienne the carrot. Remove the core from the red bell pepper and slice into thin strips. Halve the avocado, remove the pit, peel, and slice into thin strips. Drizzle with lemon juice to prevent browning.
Heat a bit of oil in a pan and crisp the rice paper sheets over medium heat until golden, then break into small pieces. Set aside.
To assemble: Place a bamboo sushi mat on a clean surface. Lay one sheet of nori, shiny side down, at the edge of the mat.
Spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange the cucumber, carrot, avocado, and red bell pepper across the middle of the rice.
Sprinkle the broken crispy rice paper over the veggies for added crunch.
Using the bamboo mat, lift the edge of the nori closest to you and begin to tightly roll it over the filling, pushing the bamboo mat forward until the roll is complete. Seal the edge with a little water.
Use a sharp knife to cut the sushi roll into 6-8 pieces. Repeat with the remaining nori and ingredients.
Mix the wasabi paste with a little water to create a dipping sauce, then mix in honey or maple syrup for a sweet balance.
Serve the sushi rolls with the sweet wasabi sauce and enjoy!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 41.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1757 mg | 37% | |
*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.
