Soy-Free Maki Rolls
Discover the delightful world of homemade sushi with these colorful Soy-Free Maki Rolls, perfect for those seeking a soy-free twist on traditional Japanese cuisine! This recipe combines fluffy, seasoned sushi rice with vibrant fillings like crisp cucumber, sweet julienned carrots, creamy avocado, and tender cooked shrimp, all wrapped in nutrient-rich nori. A tangy honey-wasabi dipping sauce adds a flavorful punch, making every bite irresistibly delicious. Perfect for sharing, these maki rolls are easier to prepare than you think, thanks to a bamboo mat and step-by-step guidance. Whether you're entertaining or craving a quick lunch, these soy-free sushi rolls are a fresh, wholesome, and visually stunning option that’s sure to impress. Serve them with pickled ginger for an authentic touch!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 whole Nori sheets
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, sliced Avocado
- 8 pieces Cooked shrimp
- 2 teaspoons Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan, and heat gently until sugar and salt dissolve. Remove from heat and let cool.
Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Allow the rice to cool to room temperature.
Prepare the fillings by julienning the cucumber and carrot and slicing the avocado. Drizzle lemon juice over the avocado slices to prevent browning.
To prepare the soy-free dipping sauce, in a small bowl, combine honey and wasabi paste to taste until well mixed.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori, shiny side down, on the mat.
Spread an even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge. Lay the shrimp, cucumber, carrot, and avocado neatly in the center of the rice.
Using the bamboo mat, roll the nori over the filling tightly, applying gentle pressure to shape it into a cylinder.
Once rolled, press the sushi roll gently to seal the edges. Repeat with the remaining nori sheets and fillings.
With a sharp knife, slice each roll into 8 pieces. Clean the knife between slices to keep the cuts clean.
Serve the soy-free maki rolls with the honey-wasabi dipping sauce and pickled ginger on the side.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 66.9 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1617 mg | 34% | |
*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.
