Dairy-Free Tobiko Sushi

Dive into the vibrant flavors of Dairy-Free Tobiko Sushi, a delightful sushi recipe that highlights the briny pop of tobiko (flying fish roe) and pairs it with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice. This dairy-free creation is ideal for sushi lovers seeking an authentic yet approachable at-home experience. The recipe guides you through essential techniques like properly rinsing and seasoning the rice for optimal texture and expertly rolling sushi with nori sheets and a bamboo mat. Ready in just 45 minutes, this gluten-free-friendly sushi is perfect for impressing guests or savoring a restaurant-quality meal in your own kitchen. Serve with soy sauce, wasabi, and pickled ginger for a complete and satisfying sushi night!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 0.5 cup tobiko (flying fish roe)
• 0.5 piece cucumber
• 1 piece avocado
• 2 tablespoons soy sauce (gluten-free if needed)
• 1 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice generously under cold water until the water runs clear. This removes excess starch for optimal texture.

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a tight-fitting lid and cook for 18-20 minutes until all the water is absorbed.

Step 3

While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Set aside.

Step 4

Once the rice is finished cooking, transfer it to a wide, shallow bowl and let it cool for 5 minutes. Gradually pour the rice vinegar mixture over the rice while gently folding it in with a wooden spatula. Allow the rice to cool to room temperature.

Step 5

While the rice cools, prepare the fillings. Julienne the cucumber into thin strips, slice the avocado into thin wedges, and set both aside.

Step 6

Lay one sheet of nori shiny side down on a bamboo sushi mat. Spread a thin, even layer of cooled sushi rice across the nori, leaving about 1 inch of space at the top edge to seal the roll.

Step 7

Add a few strips of cucumber, a slice or two of avocado, and a spoonful of tobiko in a horizontal line across the center of the rice.

Step 8

Using the bamboo mat, carefully roll the sushi tightly from the bottom edge upward, pressing gently but firmly as you roll. Wet the top edge of the nori with a little water to seal the roll.

Step 9

Repeat the process with the remaining nori sheets and fillings.

Step 10

Once all rolls are prepared, use a sharp knife to slice each roll into 6-8 even pieces. Wipe the blade with a damp cloth between cuts for clean slices.

Step 11

Serve the sushi with soy sauce, wasabi paste, and pickled ginger on the side. Enjoy!

Nutrition Facts

Serving size	(1043.6g)

Amount per serving	% Daily Value*
Calories	816.8

Total Fat 31.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 78.6mg	0%
Sodium 5648.8mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 14.7g	0%
Total Sugars 16.8g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 111.3mg	0%
Iron 5.0mg	0%
Potassium 1522.0mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 17.1%

Carbs: 50.2%