Soy-Free Sesame Seed Sushi Roll
Discover a fresh twist on homemade sushi with this Soy-Free Sesame Seed Sushi Roll recipe—perfect for those seeking allergy-friendly options without sacrificing flavor. Featuring tender sushi rice infused with a tangy rice vinegar blend, these rolls are loaded with crisp sliced cucumber, sweet julienned carrot, and creamy avocado for a healthy and refreshing bite. Toasted sesame seeds add a delightful nuttiness and an extra layer of crunch, making each roll a feast of textures and tastes. With no soy sauce required, this recipe caters to dietary restrictions while providing the classic sushi experience. Easy to prepare with a bamboo mat, these homemade vegetarian sushi rolls are ideal for lunch, dinner, or light appetizers, all ready in just 40 minutes.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 1 medium, sliced into strips Cucumber
- 1 medium, julienned Carrot
- 1 medium, sliced Avocado
- 3 tablespoons Toasted sesame seeds
- 1 for rolling Bamboo mat
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or a spatula. Let the rice cool to room temperature.
Lay a bamboo mat on a clean surface and place a nori sheet on top, shiny side down.
Spread a thin even layer of the seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a teaspoon of toasted sesame seeds evenly over the rice.
Arrange a few strips of cucumber, julienned carrot, and a few slices of avocado along the middle of the rice.
Lift the bamboo mat's edge closest to you and begin to roll away from you, pressing tightly but gently to form a compact cylinder.
Remove the roll from the bamboo mat and place it seam-side down on a cutting board.
With a sharp knife, cut the roll into six even pieces. Repeat with the remaining nori sheets and ingredients.
Serve the sushi rolls with additional sesame seeds for garnish if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.0 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1535 mg | 33% | |
*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.
