Soy-Free Tuna and Cucumber Sushi Roll
Elevate your sushi night with this Soy-Free Tuna and Cucumber Sushi Roll recipe—perfect for those seeking a fresh, light, and allergen-friendly option! This easy homemade sushi combines fluffy, seasoned sushi rice, crisp julienned cucumber, and a creamy tuna filling infused with tangy lemon juice and optional wasabi for a zesty kick. Rolled in gluten-free nori sheets, each piece offers the perfect balance of texture and flavor without the need for soy sauce. Ready in less than an hour, this versatile sushi recipe is ideal for a healthy lunch, dinner, or a fun appetizer. Serve alongside pickled ginger for a delightful pairing, and enjoy a restaurant-quality, soy-free sushi experience in the comfort of your home!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori seaweed sheets
- 1 medium (julienned) Cucumber
- 1 can (5 oz) Canned tuna (packed in water, drained)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi (optional)
- 0.25 cup (for serving) Pickled ginger
Instructions
Rinse the sushi rice under cold water in a fine mesh sieve until water runs clear. This removes excess starch and prevents sticking.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low heat, cover, and let cook for 18-20 minutes until water is absorbed.
Remove the saucepan from heat and let the rice rest with the lid on for 10 minutes.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a spatula, ensuring even coating without smashing the grains. Set rice aside to cool to room temperature.
In a separate bowl, mix the drained tuna, mayonnaise, lemon juice, and optional wasabi to create a creamy filling.
On a bamboo sushi mat or clean kitchen towel, place a sheet of nori shiny side down.
Spread a thin, even layer of sushi rice across 2/3 of the nori sheet, leaving the top edge bare to seal the roll.
Arrange a few cucumber julienne slices and a generous tablespoon of the tuna mixture horizontally across the rice, about 1 inch from the edge closest to you.
Using the mat or towel, carefully roll the sushi away from you, tucking the filling tightly as you go. Seal the roll by pressing the bare nori edge against the roll using a touch of water to stick it.
Repeat until all ingredients are used.
Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve with pickled ginger on the side and enjoy your soy-free sushi!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 16.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 586 mg | 12% | |
*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.
