Soy-Free Spicy Tuna Sushi Roll
Indulge in the vibrant flavors of this Soy-Free Spicy Tuna Sushi Roll, a perfect dish for sushi lovers seeking a healthier twist without compromising on taste. This recipe combines sushi-grade tuna coated in a creamy, zesty soy-free sriracha mayo with fresh avocado and cucumber slices for a delightful balance of heat and coolness. Seasoned sushi rice enhanced with rice vinegar and a sprinkle of toasted sesame seeds creates the ultimate base, while nori seaweed and a bamboo sushi mat help achieve professional-quality rolls. Whether you're avoiding soy or simply looking for a homemade sushi adventure, this gluten-free sushi roll is a crowd-pleaser ideal for dinner parties or refined casual dining. Ready in under an hour, this recipe will elevate your sushi-making game!
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Recipe Information
Ingredients
- 200 grams Sushi-grade tuna
- 2 tablespoons Sriracha
- 1 teaspoon Lemon juice
- 2 tablespoons Mayonnaise (soy-free)
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori seaweed sheets
- 0.5 Cucumber
- 0.5 Avocado
- 1 teaspoon Sesame oil
- 1 tablespoon Toasted sesame seeds
- 1 sheet Plastic wrap
- 1 Bamboo sushi mat
Instructions
Cook sushi rice according to package instructions, ensuring it is slightly sticky. Once cooked, let it cool slightly but keep it warm.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice to season it. Set the rice aside to cool fully to room temperature.
Dice the sushi-grade tuna into small cubes and place in a mixing bowl.
In a separate small bowl, combine sriracha, soy-free mayonnaise, lemon juice, and sesame oil. Mix well to create a spicy sauce.
Add the spicy sauce to the diced tuna and gently mix until the tuna is coated. Refrigerate until ready to use.
Slice the cucumber and avocado into thin strips, ensuring they are of even length to fit inside the roll.
Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori, shiny side down, on the plastic wrap.
With wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) of space at the top edge of the nori sheet.
Sprinkle a small amount of toasted sesame seeds over the rice for added texture and flavor.
Flip the nori sheet over so the rice faces down. Add a line of cucumber, avocado, and the spicy tuna mixture to the center of the nori (on the non-rice side).
Using the bamboo mat, carefully roll the sushi into a tight log, starting from the edge closest to you. Press gently but firmly as you roll to ensure the shape holds.
Remove the bamboo mat and plastic wrap. Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 6-8 equal pieces, cleaning the knife between cuts to maintain clean edges.
Arrange the slices on a plate and serve immediately with optional pickled ginger and wasabi if desired.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1725 mg | 37% | |
*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.
