Soy-Free Tuna and Avocado Sushi Roll
Elevate your sushi game with this Soy-Free Tuna and Avocado Sushi Roll, a fresh and clean take on a classic favorite! Featuring buttery slices of ripe avocado, crisp cucumber matchsticks, and tender sushi-grade tuna, this recipe is perfect for sushi lovers seeking a soy-free alternative. The sushi rice is perfectly seasoned with just the right balance of rice vinegar, sugar, and salt, then rolled in nutrient-rich nori sheets for that authentic sushi experience. With easy-to-follow steps and minimal preparation time, you can create restaurant-worthy sushi rolls right at home. Serve these light and flavorful rolls with pickled ginger and a touch of wasabi for a zesty kick. This recipe is ideal for a healthy homemade dinner, date night, or sushi parties—all soy-free and utterly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 ounces Sushi-grade tuna
- 1 medium Avocado
- 1 small Cucumber
- 4 sheets Nori (seaweed sheets)
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2.5 cups Water
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
Once cooked, transfer the rice to a large bowl and let it cool slightly. Mix the rice vinegar, sugar, and salt in a small bowl and drizzle it over the rice. Gently fold to incorporate, being careful not to crush the rice. Allow the rice to cool to room temperature.
Slice the cucumber into thin matchstick-sized strips. Peel, pit, and slice the avocado into thin slices. Cut the sushi-grade tuna into thin, even strips about 3-4 inches long.
Place a bamboo sushi mat on a clean, flat surface. Lay one sheet of nori, shiny side down, on the bamboo mat.
Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top edge.
Arrange a row of tuna strips, avocado slices, and cucumber sticks across the center of the rice.
Using the bamboo mat, start rolling the nori from the edge closest to you, tightly wrapping the filling in the rice and nori. Roll until you reach the border, using a little water on your fingertips to seal the edge.
Repeat the process for the remaining nori sheets and ingredients.
Once all the rolls are made, use a sharp knife dipped in water to slice each roll into 6-8 even pieces.
Serve the sushi rolls with pickled ginger and a small dollop of wasabi paste, as desired.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 7.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1611 mg | 34% | |
*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.
