Soy-Free Spicy Tuna Roll
Elevate your sushi night with this Soy-Free Spicy Tuna Roll recipe, a perfect fusion of bold flavors and dietary inclusivity. Packed with sushi-grade tuna, creamy avocado, crisp cucumber, and a kick of sriracha-infused mayonnaise, this roll is all about vibrant taste and texture. The star ingredient, coconut aminos, offers a rich, soy-free alternative for dipping, making it ideal for those avoiding soy. Crafted with fluffy, seasoned sushi rice and wrapped in nori, these homemade rolls are surprisingly easy to prepare with just a bamboo mat and your favorite sharp knife. Serve with optional pickled ginger and wasabi for an authentic touch, and enjoy a delectable, allergen-friendly twist on a classic favorite!
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Recipe Information
Ingredients
- 6 ounces Sushi-grade tuna
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 sheets Nori (seaweed sheets)
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha
- 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 0.25 whole Cucumber
- 0.5 whole Avocado
- 0.5 teaspoons Wasabi (optional)
- 1 tablespoon Pickled ginger (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to keep the rice from being mushy.
Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until all the water is absorbed.
In a small saucepan, mix rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Once the rice is cooked, gently fold the vinegar mixture into the rice. Let it cool to room temperature.
While the rice cools, prepare the fillings. Dice the tuna into small cubes and mix with mayonnaise and sriracha in a bowl to create the spicy tuna mixture. Julienne the cucumber and slice the avocado into thin pieces.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.
Spread a thin line of spicy tuna horizontally along the bottom third of the rice. Add cucumber and avocado slices alongside the tuna.
Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing firmly to form a compact roll. Seal the edge with a bit of water.
Cut the roll into 6-8 even pieces using a very sharp knife. Clean the blade after each cut for neat slices.
Repeat with the second sheet of nori and the remaining ingredients.
Serve with coconut aminos for dipping, a dollop of wasabi, and pickled ginger on the side if desired.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 22.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1374 mg | 29% | |
*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.
