Soy-Free Seaweed Salad Sushi
Dive into vibrant flavors with this Soy-Free Seaweed Salad Sushi recipe, perfect for sushi enthusiasts seeking a lighter and allergen-friendly twist on classic rolls. Crafted with tender sushi rice lightly seasoned with rice vinegar, sugar, and salt, these rolls feature an irresistible filling made from wakame seaweed, fresh cucumber, crisp carrot, creamy avocado, and a hint of toasted sesame oil and zesty lemon juice. Wrapped in nutrient-rich nori sheets and sprinkled with black sesame seeds, these homemade sushi rolls are a striking combination of freshness and umami, minus the soy sauce. Ready in under an hour, they’re perfect for entertaining or a satisfying lunch. Pair them with pickled ginger for an authentic touch and enjoy a wholesome sushi experience that’s both delicious and packed with nourishing ingredients.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 0.5 cup Wakame seaweed
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Lemon juice
- 2 tablespoons Black sesame seeds
- 0.5 teaspoon Salt
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl and stir until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula or rice paddle. Allow it to cool to room temperature.
Rehydrate the wakame seaweed according to package instructions, then drain and squeeze out excess water.
Peel the cucumber and carrot, and then julienne both into thin strips. Halve and pit the avocado, then slice it into thin strips as well.
In a bowl, combine the rehydrated wakame seaweed, cucumber, carrot, avocado, toasted sesame oil, lemon juice, black sesame seeds, and 0.5 teaspoon salt. Toss lightly to mix the ingredients together.
Place a sushi mat on a flat surface and lay a nori sheet, shiny side down, on top. Spread approximately 1/4 of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top.
Add a small amount of the seaweed salad mixture across the center of the rice.
Using the sushi mat, tightly roll the nori over the fillings, pressing firmly as you go to seal it. Moisten the top edge with a bit of water and complete the roll, ensuring it sticks properly.
Repeat the process with the remaining nori sheets, rice, and seaweed salad mixture.
Using a sharp knife, slice each roll into 6-8 pieces. Serve immediately with pickled ginger and enjoy your soy-free seaweed salad sushi!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8831 mg | 384% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 19.7 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1818 mg | 39% | |
*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.
