Soy-Free Rainbow Sushi Roll
Brighten your dining table with the vibrant and delicious Soy-Free Rainbow Sushi Roll, a colorful twist on traditional sushi that’s bursting with fresh flavors and wholesome ingredients. This recipe combines sushi rice seasoned with tangy rice vinegar, crisp vegetables like cucumber, carrot, and bell pepper, creamy avocado, and your choice of smoked salmon or fresh tuna steak, all rolled in nutrient-rich nori sheets. Perfectly topped with a sprinkle of masago for added texture and flair, these sushi rolls make a stunning soy-free alternative without compromising on taste. It’s easy to prepare in under an hour, making it great for both special occasions and casual dinners. Serve alongside pickled ginger and a touch of wasabi for the ultimate sushi experience!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1/3 cup Rice vinegar
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 5 pieces Nori sheets
- 1 large Cucumber
- 1 large Avocado
- 1 large Carrot
- 1 medium Red bell pepper
- 8 oz Smoked salmon
- 8 oz Tuna steak
- 1/4 cup Masago (capelin roe)
- 1 teaspoon Wasabi paste
- 1 small jar Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain the rice.
In a medium saucepan, combine the rinsed rice and water over medium heat. Bring to a boil, then reduce to a simmer. Cover and cook for 18 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
Once the rice is cooked, transfer it to a large wooden or glass bowl. Gradually add the vinegar mixture to the rice while gently folding to cool the rice evenly.
Peel the cucumber, cut it in half lengthwise, remove seeds, and slice into thin strips. Halve the avocado, remove the pit, and slice it thinly. Peel and julienne the carrot. Core and thinly slice the red bell pepper.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.
With wet hands, spread about 3/4 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a thin strip of cucumber, avocado slices, carrot, and red bell pepper across the center of the rice.
Top with smoked salmon slices or a strip of tuna steak. Optionally, add a small amount of wasabi if desired.
Lift the edge of the mat closest to you, roll it tightly over the filling, pressing gently to seal the edges. Use the border of the nori to seal the roll.
Sprinkle a small amount of masago on top of each roll to add color.
Slice the roll into 8 pieces with a sharp damp knife.
Repeat the rolling process with the remaining ingredients.
Serve the sushi rolls with pickled ginger on the side. Enjoy!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 7518 mg | 327% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 40.5 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3715 mg | 79% | |
*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.
