Soy-Free Tobiko Sushi
Delight in the vibrant and flavorful experience of Soy-Free Tobiko Sushi, an irresistible twist on traditional sushi that's perfect for those avoiding soy. This recipe combines perfectly seasoned sushi rice, crisp cucumber, sweet carrot, creamy avocado, and the signature pop of tobiko (flying fish roe) for a colorful and crunchy bite in every piece. With no soy sauce in the mix, the natural flavors of fresh ingredients truly shine, while a splash of lemon juice keeps the avocado beautifully bright. Whether you're a sushi-making pro or a beginner rolling for the first time, this step-by-step recipe is easy to follow and ready in under an hour. Serve these delicious rolls fresh for an impressive sushi night at home, complete with optional wasabi for a spicy kick.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 0.25 cup Tobiko (flying fish roe)
- 0.5 piece Cucumber
- 0.5 piece Carrot
- 1 piece Avocado
- 1 teaspoon Fresh lemon juice
- 0.5 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch for perfectly sticky rice.
Add 1 cup of sushi rice and 1.25 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold to combine and allow the rice to cool to room temperature.
While the rice cools, prepare the fillings. Julienne the cucumber and carrot into thin strips. Slice the avocado and toss it with fresh lemon juice to prevent browning.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice (about 1/3 of the cooked rice) over the nori, leaving a 1-inch border at the top edge.
Sprinkle a layer of tobiko over the rice to add vibrant color and crunch.
Add a horizontal line of cucumber, carrot, and avocado across the middle of the rice.
Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing gently to seal the roll as you go. The empty edge of the nori sheet will stick to itself to seal the roll.
Repeat the process with the remaining ingredients to make three rolls.
Slice each roll into 6-8 equal pieces using a sharp knife. Wipe the blade with a damp cloth between cuts for clean slices.
Serve immediately with optional wasabi on the side for an added kick. Enjoy your soy-free Tobiko Sushi!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1304 mg | 28% | |
*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.
