Dairy-Free Yellowtail Sushi Roll

Elevate your homemade sushi game with this Dairy-Free Yellowtail Sushi Roll, a fresh and flavorful option perfect for sushi enthusiasts and those with dietary restrictions. Featuring tender, sashimi-grade yellowtail, creamy avocado, and crisp cucumber wrapped in seasoned sushi rice and nori, this recipe delivers restaurant-quality results in your own kitchen. The rice is delicately seasoned with a tangy-sweet blend of rice vinegar, sugar, and salt, perfectly complementing the fish and veggies. Rolled with precision on a bamboo sushi mat, these elegant rolls are garnished with optional sesame seeds for an extra nutty crunch. Serve your sushi creations with soy sauce or gluten-free tamari, pickled ginger, and a touch of wasabi for a customizable dining experience. Ready in under an hour, this recipe makes two generous servings of fresh and healthy sushi that's completely dairy-free and full of flavor!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 ounces Yellowtail (sashimi-grade)
• 2 sheets Nori sheets
• 0.5 whole Cucumber
• 0.5 whole Avocado
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi (optional)
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Rinse the sushi rice until the water runs clear to remove excess starch, then combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, reduce to low heat, cover, and simmer for 15 minutes. Allow the rice to rest for 10 minutes after cooking.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large non-metallic bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Let the rice cool to room temperature.

Step 3

Slice the yellowtail into thin, even strips resembling the length and thickness of a pencil. Peel and slice the cucumber into thin, matchstick-sized strips. Slice the avocado into thin slices.

Step 4

Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top uncovered.

Step 5

Arrange a few strips of yellowtail, cucumber, and avocado horizontally across the middle of the rice. Be careful not to overfill.

Step 6

Using the bamboo mat, roll the sushi tightly by lifting the edge closest to you and rolling it over the filling, pressing firmly but gently. Seal the roll by moistening the uncovered edge of the nori with a bit of water and pressing it closed.

Step 7

Repeat with the remaining ingredients to make the second roll.

Step 8

Slice each roll into 6-8 pieces using a sharp, damp knife. Clean the blade between cuts for the cleanest slices.

Step 9

Optional: Sprinkle sesame seeds on top of the sushi rolls for added flavor and texture.

Step 10

Serve with soy sauce or tamari, pickled ginger, and wasabi on the side. Enjoy your dairy-free yellowtail sushi rolls!

Nutrition Facts

Serving size	(958.8g)

Amount per serving	% Daily Value*
Calories	746.2

Total Fat 22.2g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 62.4mg	0%
Sodium 3721.2mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 16.1g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 194.2mg	0%
Iron 4.7mg	0%
Potassium 1477.5mg	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: 26.7%

Protein: 21.8%

Carbs: 51.5%