Dairy-Free Tuna and Avocado Sushi Roll

Elevate your sushi game with this Dairy-Free Tuna and Avocado Sushi Roll recipe, a light yet satisfying option perfect for sushi lovers and those avoiding dairy. This recipe combines tender sushi-grade tuna, creamy avocado slices, and crisp cucumber, all wrapped in seasoned sushi rice and nori sheets for a perfect balance of flavors and textures. With a total prep and cook time of under 45 minutes, this homemade sushi is easier than it looks, thanks to step-by-step instructions and simple ingredients. Serve it with gluten-free soy sauce, pickled ginger, and a touch of wasabi for an authentic sushi experience that's fresh, healthy, and completely customizable. Whether you're hosting a sushi night or craving a wholesome meal, these rolls are sure to impress!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 ounces Sushi-grade tuna
• 0.5 whole Avocado
• 0.5 whole Cucumber
• 4 sheets Nori sheets
• 2 tablespoons Soy sauce (gluten-free if necessary)
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is fully absorbed.

Step 3

While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 4

Once the rice is cooked, transfer it to a large shallow dish. Gently fold in the rice seasoning while fanning the rice to cool it slightly. Set aside.

Step 5

Slice sushi-grade tuna into thin strips approximately 1/4-inch thick. Set aside.

Step 6

Halve the avocado, remove the pit, and slice the flesh into thin strips. Peel and julienne the cucumber into thin matchstick-like pieces.

Step 7

Place a bamboo sushi mat on a flat surface and lay one sheet of nori, shiny side down, on the mat.

Step 8

Spread a thin, even layer of seasoned sushi rice over the nori, leaving about 1 inch of the top edge uncovered to seal the roll later.

Step 9

Arrange tuna, avocado, and cucumber in a horizontal line across the bottom third of the rice-covered nori.

Step 10

Lift the edge of the bamboo mat closest to you and begin rolling the sushi tightly away from you, using the mat to shape the roll and applying gentle pressure to seal it. Moisten the uncovered edge of the nori sheet with a bit of water to help it stick.

Step 11

Repeat the process with the remaining nori sheets and fillings.

Step 12

Using a sharp knife, slice each sushi roll into 6-8 even pieces. Wipe the knife blade with a damp cloth between cuts for clean edges.

Step 13

Serve immediately with soy sauce, pickled ginger, and wasabi on the side, as desired.

Nutrition Facts

Serving size	(929.0g)

Amount per serving	% Daily Value*
Calories	635.3

Total Fat 12.8g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 44.2mg	0%
Sodium 3753.1mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 8.9g
Protein 39.8g	0%

Vitamin D 77.1IU	0%
Calcium 103.6mg	0%
Iron 4.0mg	0%
Potassium 1601.5mg	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: 18.3%

Protein: 25.2%

Carbs: 56.5%