Soy-Free Homemade Spicy Mayo Sushi Roll
Elevate your sushi night with this Soy-Free Homemade Spicy Mayo Sushi Roll, a vibrant dish that combines the fresh flavors of sashimi-grade tuna or salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. This recipe stands out with its rich, tangy, and heat-filled soy-free spicy mayo, made with a zesty blend of mayo, Sriracha, and lemon juice, catering to soy-sensitive eaters without compromising on bold flavor. Simple yet rewarding, this sushi roll is easy to assemble with a bamboo mat and makes for a show-stopping appetizer or light meal. Garnished with toasted sesame seeds and served alongside wasabi and pickled ginger, it’s a restaurant-quality dish you can master at home in under an hour. Perfect for sushi enthusiasts looking for a soy-free spin on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 4 pieces Nori sheets
- 1 small Cucumber, julienned
- 1 medium Avocado, sliced
- 8 ounces Fresh tuna or salmon, sashimi-grade, sliced
- 0.5 cup Mayonnaise (Soy-Free)
- 1.5 tablespoons Sriracha sauce
- 1 teaspoon Lemon juice
- 2 tablespoons Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or a saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold into the cooked rice. Let the rice cool to room temperature.
Prepare the spicy mayo by mixing the soy-free mayonnaise, Sriracha sauce, and lemon juice in a small bowl. Adjust the spiciness to taste by adding more Sriracha if desired.
Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.
Wet your hands with water to prevent sticking, then spread approximately 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
Along the bottom edge of the rice, place a few strips of cucumber, slices of avocado, and sashimi-grade tuna or salmon slices.
Lift the edge of the bamboo mat and begin to roll the sushi over the filling, pressing gently yet firmly. Moisten the top border of the nori with a little water to seal the roll.
Using a sharp, wet knife, slice each roll into 8 pieces. Repeat the rolling process with remaining nori, rice, and fillings.
Top each sushi slice with a dollop of spicy mayo and sprinkle with toasted sesame seeds for garnish.
Serve immediately with pickled ginger, wasabi, and soy-free dipping sauce if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2031 mg | 43% | |
*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.
