Soy-Free Rainbow Roll Sushi
Elevate your sushi game with this vibrant and healthy Soy-Free Rainbow Roll Sushi recipe! Packed with fresh, colorful ingredients like julienned cucumber, carrot, and red bell pepper, creamy avocado, sweet mango, and sushi-grade salmon and tuna, this dish is a feast for the eyes and the taste buds. Made with perfectly seasoned sushi rice and without any soy-based sauces, it’s ideal for those seeking allergy-friendly options while preserving authentic Japanese flavors. Each roll is topped with thin slices of salmon, tuna, and mango, creating the signature rainbow effect that will impress both your palate and dinner guests. Quick to prepare, with only 30 minutes of prep time, this homemade sushi is perfect for a lunch or dinner that’s as fun to make as it is to eat. Serve alongside wasabi paste and pickled ginger for a complete soy-free sushi experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups sushi rice
- 1.75 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 medium, julienned cucumber
- 1 medium, sliced avocado
- 1 medium, julienned carrot
- 0.5 medium, julienned red bell pepper
- 4 ounces, thinly sliced sushi-grade salmon
- 4 ounces, thinly sliced sushi-grade tuna
- 1 small, thinly sliced ripe mango
- 2 tablespoons wasabi paste
- 0.5 cup pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed sushi rice and 1.75 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions, or bring it to a boil, then reduce to a simmer, cover, and cook for about 18-20 minutes until the water is absorbed.
While the rice is cooking, in a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Set aside to cool.
Once the rice is cooked, transfer it gently to a large bowl and while the rice is still hot, add the vinegar mixture, folding it into the rice with a wooden spoon. Let the rice cool to room temperature.
Prepare the fillings: julienne the cucumber, carrot, and red bell pepper; slice the avocado and mango thinly.
Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
With wet hands, evenly spread a thin layer of prepared sushi rice over the nori, leaving about 1 inch of nori exposed on the top edge.
Arrange the cucumber, carrot, red bell pepper, and avocado across the middle of the rice.
Gently lift the edge of the mat closest to you, and roll it over the filling, pressing gently but firmly to form a roll. Continue until the entire sheet is rolled up.
With a sharp knife, slice the roll into six equal pieces.
Top each sushi slice with a piece of sliced salmon, tuna, and mango to create the rainbow effect.
Serve with wasabi paste and pickled ginger on the side. Enjoy your soy-free rainbow roll sushi!
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 27.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2641 mg | 56% | |
*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.
