Soy-Free Sushi Roll with Fried Onions
Elevate your sushi game with this Soy-Free Sushi Roll featuring a satisfying crunch of crispy fried onions! Perfect for those seeking an allergy-friendly twist on traditional sushi, this recipe combines fluffy sushi rice, creamy avocado, crisp cucumber and carrot, and a drizzle of toasted sesame oil and lemon juice for a refreshing burst of flavor. The addition of fried onions creates an irresistible texture that takes each bite to the next level. Rolled in nori sheets, these vibrant, homemade sushi rolls are easy to prepare in just under an hour and are sure to impress at any meal or gathering. Enjoy this soy-free and vegan-friendly sushi option as a light lunch, appetizer, or snack that’s packed with wholesome goodness and bold flavor.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 0.5 cup Crispy fried onions
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Lemon juice
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is fluffy.
In a medium saucepan, combine 1 cup of sushi rice and 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes.
While the rice cooks, in a small bowl, mix 2 tablespoons rice vinegar, 1.5 teaspoons sugar, and 0.5 teaspoons salt until dissolved. Set aside.
Once the rice is cooked, let it rest, uncovered, for 10 minutes. Then transfer it to a non-metallic bowl and gently stir in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare the fillings while the rice cools: peel and slice the avocado, julienne the cucumber and carrot into thin strips.
Lay one nori sheet, shiny side down, on a bamboo sushi mat or a clean cutting board. Use wet hands to spread an even layer of cooled rice over the nori, leaving about 1 inch empty at the top edge.
Drizzle a thin line of toasted sesame oil and lemon juice across the rice. Layer a few strips of avocado, cucumber, and carrot horizontally across the middle of the rice.
Sprinkle a small handful of crispy fried onions over the fillings for crunch.
Using the bamboo mat (or your hands), carefully roll the sushi from the bottom edge, pressing gently but firmly, until you reach the empty edge. Dab a little water along the empty section of nori to seal the roll.
Use a sharp knife dipped in water to slice the roll into bite-sized pieces. Repeat the process with the remaining nori sheets and fillings.
Serve immediately or refrigerate for up to 2 hours. Enjoy your soy-free sushi roll with fried onions!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1687 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.
