Soy-Free Yellowtail Sushi Roll
Elevate your sushi night with this Soy-Free Yellowtail Sushi Roll, a delightful twist on a classic favorite! Featuring buttery sushi-grade yellowtail (hamachi), creamy avocado, and crisp cucumber, this recipe offers a perfectly balanced bite wrapped in tender sushi rice and toasted nori. The rice is seasoned with a tangy-sweet blend of rice vinegar, sugar, and salt, while coconut aminos provide a savory, soy-free dipping option that's perfect for those with dietary restrictions. With step-by-step guidance, you'll master the art of rolling sushi at home in just under an hour. Serve alongside pickled ginger and wasabi for a restaurant-quality sushi experience right in your own kitchen. An ideal choice for sushi lovers seeking a fresh, healthy, and allergen-conscious recipe that's sure to impress!
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Recipe Information
Ingredients
- 6 ounces Sushi-grade yellowtail (hamachi)
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Granulated sugar
- 1 teaspoon Salt
- 2 sheets Nori (seaweed sheet)
- 0.25 cup Cucumber, julienned
- 0.5 medium Avocado, thinly sliced
- 2 tablespoons Coconut aminos (soy-free soy sauce substitute)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t clump together.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Cover with a tight-fitting lid and cook for 18–20 minutes, or until the water has been absorbed and the rice is tender.
Remove the cooked rice from the heat and let it sit, covered, for 10 minutes. In the meantime, prepare the sushi rice seasoning by combining rice vinegar, sugar, and salt in a small microwave-safe bowl. Heat for 20–30 seconds and stir until the sugar and salt are dissolved.
Transfer the rice to a wide, non-reactive bowl and sprinkle the vinegar mixture over it. Use a wooden spoon or rice paddle to gently fold the seasoning into the rice. Be careful not to mash the grains. Let the seasoned rice cool to room temperature.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat wrapped in plastic wrap for easy cleanup.
Using damp fingers to prevent sticking, evenly spread a layer of cooled sushi rice over two-thirds of the nori sheet, leaving a border free of rice at the top edge.
Place julienned cucumber, avocado slices, and a few strips of sushi-grade yellowtail horizontally across the center of the rice layer.
Lift the edge of the bamboo mat closest to you and begin rolling it tightly yet gently over the fillings, pressing slightly to create a firm roll. Continue rolling until the seam is sealed.
Using a sharp knife dipped in water, carefully slice the roll into 6–8 equal-sized pieces. Wipe the blade between cuts to prevent sticking.
Repeat the process with the second sheet of nori and the remaining ingredients to create a second sushi roll.
Serve the soy-free yellowtail sushi rolls with coconut aminos for dipping. Garnish with optional pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1408 mg | 30% | |
*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.
