Gluten-Free Avocado Sushi Roll with Spicy Mayo Sauce

Elevate your sushi game with these delectable Gluten-Free Avocado Sushi Rolls paired with a creamy and zesty spicy mayo sauce! Perfect for gluten-sensitive eaters and sushi enthusiasts alike, this recipe combines tender sushi rice, velvety slices of avocado, and crisp cucumber, all wrapped in savory nori sheets. The spicy mayo—made with a punch of sriracha and a hint of lemon—adds bold flavor that complements the fresh simplicity of the roll. This recipe is not only gluten-free but also beginner-friendly, with step-by-step instructions to guide you through the art of rolling sushi at home. Garnished with sesame seeds and served with gluten-free soy sauce, these rolls are ideal as an appetizer, snack, or light main dish. Ready in under an hour, this homemade sushi will impress your taste buds and your guests!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 sheets Nori seaweed sheets
• 2 medium Avocado
• 1 small Cucumber
• 2 tablespoons Gluten-free soy sauce
• 0.5 cup Mayonnaise
• 1 tablespoon Sriracha sauce
• 1 teaspoon Lemon juice
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.

Step 3

Transfer the cooked rice to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice, stirring gently to combine. Allow the rice to cool to room temperature.

Step 4

Peel and pit the avocados, then slice them into thin strips.

Step 5

Peel the cucumber, remove the seeds, and cut it into thin strips.

Step 6

In a small bowl, whisk together the mayonnaise, sriracha, and lemon juice to make the spicy mayo sauce. Set aside.

Step 7

Lay a sheet of nori on a bamboo sushi mat or a clean cutting board, shiny side down.

Step 8

With your fingers or a spatula, spread a thin layer of sushi rice over the nori, leaving about 1 inch of the far end uncovered.

Step 9

Arrange avocado and cucumber strips in a horizontal line across the middle of the rice.

Step 10

Starting from the end closest to you, use the bamboo mat to roll the nori over the filling, applying gentle pressure to form a tight roll.

Step 11

Repeat the rolling process with the remaining ingredients to make more rolls.

Step 12

With a sharp knife, cut each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 13

Drizzle or serve the spicy mayo sauce on the side and sprinkle with sesame seeds.

Step 14

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

Nutrition Facts

Serving size	(1116.5g)

Amount per serving	% Daily Value*
Calories	1790.5

Total Fat 136.1g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 117.6mg	0%
Sodium 3672.3mg	0%
Total Carbohydrate 133.7g	0%
Dietary Fiber 22.9g	0%
Total Sugars 19.4g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 92.1mg	0%
Iron 4.2mg	0%
Potassium 1842.0mg	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: 67.1%

Protein: 3.7%

Carbs: 29.3%