Dairy-Free White Fish Sushi

Discover the art of crafting exquisite **Dairy-Free White Fish Sushi**, a perfect recipe for sushi enthusiasts seeking a light yet flavorful dish free of dairy. This recipe features tender slices of white fish, such as cod or snapper, complemented by crisp julienned cucumber and carrot, creamy avocado, and seasoned sushi rice. Carefully rolled in nori sheets, each piece is a delicate balance of texture and taste. With easy-to-follow steps, including tips for achieving perfectly seasoned rice and clean, precise slicing, this recipe is ideal for both sushi-making beginners and seasoned pros. Serve your sushi masterpiece alongside gluten-free soy sauce, pickled ginger, and a touch of wasabi for a truly authentic dining experience. Perfect for dinner parties, romantic evenings, or simply elevating your weeknight meal, this sushi is a fresh, dairy-free delight.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 4 seaweed (nori) sheets
• 8 ounces white fish (e.g., cod or snapper), thinly sliced
• 0.5 cups cucumber, julienned
• 0.5 cups carrot, julienned
• 1 avocado, thinly sliced
• 0.25 cups soy sauce (gluten-free if necessary), for serving
• 0.25 cups pickled ginger, for serving
• 1 teaspoon wasabi, for serving

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. This removes excess starch to ensure the rice cooks properly.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice has absorbed the water.

Step 3

Remove the saucepan from heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to ensure the rice is evenly seasoned. Let the rice cool to room temperature.

Step 5

Lay a sheet of nori shiny side down on a bamboo sushi mat or clean surface. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 6

Arrange thin slices of white fish, cucumber, carrot, and avocado in a horizontal line across the center of the rice.

Step 7

Using the bamboo mat, gently roll the sushi away from you, applying light pressure to shape it into a tight roll. Moisten the top edge of the nori with water to seal the roll.

Step 8

Repeat with the remaining nori sheets and fillings.

Step 9

Using a sharp knife, slice each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 10

Serve the sushi with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.

Nutrition Facts

Serving size	(1175.8g)

Amount per serving	% Daily Value*
Calories	788.2

Total Fat 10.0g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0g
Cholesterol 113.4mg	0%
Sodium 6002.9mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 10.6g	0%
Total Sugars 23.0g
Protein 57.7g	0%

Vitamin D 453.6IU	0%
Calcium 190.4mg	0%
Iron 5.0mg	0%
Potassium 2212.8mg	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: 11.8%

Protein: 30.2%

Carbs: 58.0%