Soy-Free Sushi Roll with Eel Sauce
Transform your sushi game with this tantalizing Soy-Free Sushi Roll with Eel Sauce recipe! Perfect for those avoiding soy, this dish combines fluffy sushi rice, crisp julienned vegetables like cucumber and carrot, creamy avocado, and optional protein like imitation crab or shrimp, all wrapped in nori sheets for that authentic sushi experience. The star of the show is a homemade soy-free eel sauce, crafted from coconut aminos, honey, and mirin, delivering a sweet and savory glaze that's allergen-friendly and irresistibly delicious. With a bamboo sushi mat, you'll roll up your creations like a pro, finishing them with a sprinkle of toasted sesame seeds for added texture and flavor. Ready in just under an hour, this 4-serving masterpiece is ideal for entertaining or indulging in a healthy, customizable meal. Perfect keywords for a search? Think soy-free sushi, eel sauce recipe, homemade sushi rolls, and allergen-friendly sushi.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 0.5 cup cucumber, julienned
- 1 whole avocado, sliced
- 0.5 cup imitation crab or cooked shrimp (optional)
- 0.5 cup carrot, julienned
- 1 tablespoon toasted sesame seeds
- 3 tablespoons coconut aminos
- 1 tablespoon honey
- 1 tablespoon mirin
- 1 tablespoon water (for eel sauce)
- 1 piece bamboo sushi mat (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water (1.25 cups) in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Let the rice cool to room temperature.
To prepare the soy-free eel sauce, combine coconut aminos, honey, mirin, and water in a small saucepan over medium heat. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a flat surface. Using wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place cucumber, avocado, carrot, and your chosen protein (if using) horizontally across the center of the rice.
Using the bamboo mat or your hands, carefully roll the sushi from the bottom edge, pressing gently but firmly to form a tight roll. Seal the roll by moistening the top border of nori with a little water and pressing it closed.
Use a sharp knife to slice the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Drizzle the soy-free eel sauce over the sushi rolls and sprinkle with toasted sesame seeds before serving.
Repeat the process with the remaining ingredients to make additional rolls. Serve fresh and enjoy your soy-free sushi!
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 61.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1678 mg | 36% | |
*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.
