Soy-Free Spicy Tuna Sushi
Experience the bold and vibrant flavors of Soy-Free Spicy Tuna Sushi, a modern twist on a sushi classic that skips the soy without compromising taste. This homemade sushi features perfectly seasoned sushi rice, refreshing cucumber, and a creamy blend of sashimi-grade tuna infused with zesty sriracha, Kewpie mayonnaise, and a hint of lemon juice for a mouthwatering kick. Made without soy sauce, it's a suitable option for those with soy sensitivities, offering all the savoriness of traditional sushi rolls. Easy to prepare in just 35 minutes, these rolls are perfect for impressing guests or indulging in a delicious, wholesome meal at home. Serve with pickled ginger and wasabi to elevate your sushi night experience!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoons Sugar
- 0.5 teaspoons Salt
- 6 ounces Fresh tuna (sashimi-grade)
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoons Lemon juice
- 0.5 medium-sized Cucumber
- 4 sheets Nori sheets
- 0.25 cup Water (for sealing rolls)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoons Wasabi (optional, for serving)
Instructions
Rinse the sushi rice thoroughly until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover the pan, and let the rice simmer for 15 minutes. Remove the pan from heat and let it sit, covered, for an additional 10 minutes.
While the rice is resting, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice once it has cooled slightly, ensuring even seasoning. Cover the rice with a damp towel and set aside.
Dice the sashimi-grade tuna into small cubes and place them in a mixing bowl.
Add Kewpie mayonnaise, sriracha sauce, and lemon juice to the tuna. Stir gently to combine, ensuring the tuna is coated evenly in the spicy mayonnaise mixture. Cover and refrigerate until ready to use.
Peel the cucumber and slice it into thin, lengthy strips for rolling.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on top of the mat. Spread an even layer of seasoned sushi rice over the nori, leaving a 1-inch margin at the top edge for sealing.
Arrange a few strips of cucumber and a portion of the spicy tuna mixture in a horizontal line across the center of the rice.
Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing gently but firmly as you go. Seal the roll by moistening the top edge of the nori with a little water before completing the roll.
Repeat the process with the remaining nori sheets, rice, tuna, and cucumber.
Using a sharp knife, slice each roll into 6-8 even pieces, wiping the knife blade with a damp cloth between cuts to maintain clean edges.
Serve the soy-free spicy tuna sushi with optional pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 887 mg | 19% | |
*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.
