Soy-Free Tuna Avocado Roll
Elevate your sushi night with this fresh and flavorful Soy-Free Tuna Avocado Roll recipe! Perfect for those seeking a healthier alternative to traditional sushi, these rolls feature tender sushi-grade tuna paired with creamy avocado and crisp cucumber, all wrapped in nutrient-rich nori sheets. The sushi rice is perfectly seasoned with a blend of rice vinegar, sugar, and salt, delivering that authentic sushi taste without the soy. Coconut aminos stand in as a delicious, soy-free dipping sauce, while a dollop of wasabi paste and zesty pickled ginger complete the experience with bold flavors. Ready in just 50 minutes, this recipe offers a satisfying, gluten-free, and soy-free option for sushi lovers, making it ideal for casual dinners or impressing guests with your homemade sushi skills. Serve alongside coconut aminos and enjoy a vibrant, wholesome meal!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Fresh tuna (sushi-grade)
- 0.5 whole Avocado
- 0.5 whole Cucumber
- 2 sheets Nori (seaweed sheets)
- 2 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, prepare the sushi rice seasoning. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely.
Once the rice is cooked and slightly cooled, transfer it to a large bowl and gently fold in the seasoning mixture using a wooden spatula. Let the rice cool to room temperature.
Slice the tuna into thin strips, about 1/2 inch wide. Peel and pit the avocado, then slice it into thin, even strips. Cut the cucumber into matchstick-sized pieces.
Place 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 over the nori, leaving about 1 inch of nori bare at the top edge.
Arrange a few strips of tuna, avocado, and cucumber horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi from the bottom edge up, pressing firmly to create a tight roll. Seal the roll by lightly moistening the bare edge of nori with water and pressing it closed.
Repeat with the second sheet of nori and the remaining ingredients.
With a sharp knife, cut each roll into 6-8 bite-sized pieces. Clean the knife with a damp cloth between cuts for clean edges.
Serve the rolls with coconut aminos for dipping, wasabi paste for a spicy kick (optional), and pickled ginger on the side.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1312 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.
