Soy-Free Volcano Roll
Discover the irresistible charm of the Soy-Free Volcano Roll, a twist on the classic sushi roll crafted specifically for those seeking a soy-free option without compromising on bold flavors. This creative recipe starts with perfectly seasoned sushi rice and crisp nori sheets, layered with fresh cucumber, creamy avocado, and soy-free imitation crab, rolled to perfection. The highlight is the fiery "volcano" topping—a delectable blend of chili mayo, cooked shrimp, lime juice, and green onion that adds a burst of flavor and visual flair. Ready in under an hour, this sushi creation is ideal for a gluten-free dinner or impressive appetizer. Finish it off with a sprinkle of sesame seeds and serve immediately for a mouthwatering sushi experience that sets your taste buds ablaze!
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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
- 2 sheets Nori seaweed sheets
- 0.5 medium (julienned) Cucumber
- 1 (thinly sliced) Avocado
- 3 ounces Imitation crab (soy-free)
- 2 tablespoons Chili mayo (made with soy-free mayonnaise and chili paste)
- 4 (chopped) Cooked shrimp
- 1 teaspoon Lime juice
- 1 tablespoon (finely sliced) Green onion
- 1 teaspoon Sesame seeds (optional)
Instructions
Rinse the sushi rice thoroughly until the water runs clear, then combine with 1.25 cups of water in a rice cooker or saucepan. Cook until tender and allow it to cool slightly.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, gently fold the vinegar mixture into the rice and set aside to cool to room temperature.
Prepare your fillings: julienne the cucumber, thinly slice the avocado, and ensure the imitation crab is shredded or flaked.
Lay one sheet of nori on a bamboo sushi mat (shiny side down). With wet fingers, spread a thin, even layer of sushi rice across the nori, leaving about 1 inch of the top edge uncovered.
Arrange a few strips of cucumber, avocado, and imitation crab horizontally across the lower third of the rice-covered nori.
Using the bamboo mat, carefully roll the nori and rice tightly over the fillings to form a cylindrical roll. Use a little water to seal the edge. Repeat with the second sheet of nori to form another roll.
In a small bowl, mix the chili mayo, cooked shrimp, lime juice, and green onion to create the 'volcano' topping.
Cut the sushi rolls into 6-8 bite-sized pieces each using a sharp knife dipped in water to prevent sticking.
Spoon the volcano topping generously over the cut rolls. Garnish with sesame seeds if desired.
Serve immediately and enjoy this soy-free twist on a classic sushi dish!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 21.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1123 mg | 24% | |
*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.
