Soy-Free Tuna Avocado Sushi
Elevate your sushi game with this Soy-Free Tuna Avocado Sushi recipe that's perfect for those avoiding soy-based ingredients. Made with fluffy vinegar-seasoned sushi rice, fresh sushi-grade tuna, creamy avocado, and crunchy cucumber, all wrapped in nori for the ultimate homemade sushi experience. This healthier twist eliminates the need for soy sauce while preserving the vibrant and fresh flavors, with hints of citrus from a touch of lemon juice. Whether you’re entertaining guests or looking to enjoy a restaurant-quality dish at home, these easy-to-roll sushi rolls are perfect for sushi lovers of all skill levels. Serve them with optional pickled ginger or wasabi for a zesty kick and enjoy this light, wholesome, soy-free delight in just an hour!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Fresh sushi-grade tuna
- 1 medium Avocado
- 4 full sheets Nori sheets
- 0.5 medium Cucumber
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
Combine rinsed sushi rice and water in a medium saucepan. Cover the pot, bring to a boil, then lower the heat to a simmer. Cook for about 18-20 minutes, or until all the water is absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large glass or wooden bowl. Drizzle the vinegar mixture over the rice and gently fold it in using a wooden spatula. Set aside to cool to room temperature.
Slice the tuna into thin strips, about 1/4 inch thick. Peel and slice the avocado lengthwise into thin slices, and toss with lemon juice to prevent browning. Peel the cucumber, slice lengthwise, and cut into thin matchstick-sized pieces.
Place one sheet of nori shiny side down on a bamboo sushi mat or a clean countertop. Spread an even layer of cooled sushi rice on the nori, leaving about 1 inch of space along the top edge.
Place a small amount of tuna, avocado slices, and cucumber sticks horizontally across the rice, about 1 inch from the bottom edge. Add a small dab of wasabi if desired.
Using the bamboo mat or your fingers, start rolling the sushi tightly from the bottom edge, pressing gently as you go. Seal the roll by moistening the top edge of the nori with a little water.
Repeat the process with the remaining ingredients to make 4 rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts for clean edges.
Serve with pickled ginger on the side, along with additional lemon juice or wasabi if desired. Enjoy your soy-free tuna avocado sushi fresh and chilled!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1794 mg | 38% | |
*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.
