Gluten-Free Avocado Shrimp Roll

Elevate your homemade sushi game with this Gluten-Free Avocado Shrimp Roll recipe, a perfect fusion of wholesome ingredients and indulgent flavors! Delicately wrapped in gluten-free rice paper and nori, these rolls are packed with tender shrimp, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice. A splash of lemon juice brings brightness to the creamy avocado, while a dip in gluten-free soy sauce ties it all together. Whether you're gluten-sensitive or just looking for a fresh, healthy twist on classic sushi rolls, this recipe is quick to prepare, visually stunning, and perfect for any occasion. Ready in just 40 minutes, it's an easy yet impressive option for lunch, dinner, or a party appetizer!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Medium shrimp, peeled and deveined
• 1 large Avocados, ripe
• 1 medium Cucumber
• 6 sheets Gluten-free rice paper
• 3 sheets Sushi nori (seaweed sheets)
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoons Salt
• 0 As needed for serving Gluten-free soy sauce
• 1 tablespoon Lemon juice

Directions

Step 1

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and mix gently to incorporate. Set aside to cool to room temperature.

Step 2

Bring a pot of water to a boil. Add the shrimp and cook for about 3 minutes, until pink and fully cooked. Drain and transfer to a bowl of ice water to stop the cooking process.

Step 3

Cut the cucumber into thin strips, about 3 to 4 inches long.

Step 4

Halve the avocado and remove the pit. Slice into thin wedges and lightly sprinkle with lemon juice to prevent browning.

Step 5

Prepare your rolling station by placing a bamboo sushi mat on a clean surface. Place a sheet of plastic wrap on top of the mat.

Step 6

Fill a shallow dish with warm water. Submerge a rice paper sheet briefly to soften, then lay it on the prepared plastic wrap.

Step 7

Cut a nori sheet in half and place one half on top of the softened rice paper.

Step 8

Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch on the top edge for sealing.

Step 9

Layer 2 pieces of shrimp, a few strips of cucumber, and several avocado slices horizontally across the center of the rice.

Step 10

Using the bamboo mat, gently lift the edge of the rice paper and tightly roll it over the fillings. Continue to roll, applying gentle pressure, until the roll is sealed.

Step 11

Repeat steps 6-10 with the remaining ingredients until you've made 6 rolls.

Step 12

Slice each roll into 6-8 pieces and arrange on a platter.

Step 13

Serve the avocado shrimp rolls with gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	(1054.5g)

Amount per serving	% Daily Value*
Calories	1243.7

Total Fat 31.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 234.4mg	0%
Sodium 2436.7mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 8.8g
Protein 46.3g	0%

Vitamin D 214.6IU	0%
Calcium 166.0mg	0%
Iron 4.3mg	0%
Potassium 1819.1mg	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: 22.8%

Protein: 14.8%

Carbs: 62.4%