Soy-Free Yellowtail Roll
Delight your taste buds with this fresh and flavorful Soy-Free Yellowtail Roll, perfect for sushi enthusiasts seeking a healthier, allergen-friendly option. Featuring sushi-grade yellowtail, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, this roll is wrapped in nori and expertly crafted using a sushi mat for a restaurant-quality experience at home. The magic lies in the soy-free twist—coconut aminos provide a savory dipping alternative, ensuring the roll remains suitable for those avoiding soy products. This recipe is quick to master with a hands-on rolling technique and comes together in under an hour, making it a beautiful centerpiece for an intimate dinner or an impressive appetizer. Pair it with pickled ginger and a touch of wasabi for the ultimate sushi night indulgence!
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Recipe Information
Ingredients
- 4 ounces Sushi-grade yellowtail
- 2 sheets Nori (seaweed sheets)
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 piece Cucumber
- 0.5 piece Avocado
- 2 tablespoons Coconut aminos (soy-free alternative)
- 0.25 teaspoon Wasabi paste (optional)
- 1 tablespoon Pickled ginger (optional, for serving)
- 1 piece (sized to cover sushi mat) Plastic wrap
Instructions
Cook the sushi rice according to package instructions, then let it cool slightly.
In a small bowl, combine the rice vinegar, sugar, and salt. Heat the mixture in the microwave for 10-15 seconds, then stir until the sugar dissolves.
Pour the vinegar mixture over the cooked sushi rice and gently fold it in to season the rice. Set aside to cool completely.
Slice the yellowtail into thin strips approximately 1/2 inch wide.
Peel the cucumber and cut it into thin matchstick pieces. Do the same with the avocado after removing the pit.
Lay a sushi rolling mat on a flat surface and cover it with plastic wrap to prevent sticking.
Place a sheet of nori, shiny side down, on the plastic-wrapped mat.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Arrange the yellowtail strips, cucumber, and avocado horizontally across the middle of the rice layer.
Using the mat, carefully roll the sushi into a tight cylinder, applying gentle pressure to hold the shape. Seal the roll by moistening the bare edge of nori with water and pressing it closed.
Use a sharp knife to cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to maintain clean slices.
Repeat steps 7-11 with the remaining nori, rice, and fillings to create a second roll.
In a small bowl, pour the coconut aminos for dipping. Add wasabi paste to the side, if desired.
Arrange the sushi pieces on a plate and serve with coconut aminos, pickled ginger, and wasabi paste on the side.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1136 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.
