Gluten-Free California Maki

Indulge in the fresh, flavorful world of sushi with this Gluten-Free California Maki recipe, a delightful twist on the classic roll perfect for those avoiding gluten. Featuring tender sushi rice seasoned with rice vinegar, sugar, and salt, this recipe pairs creamy avocado, crisp cucumber, and a savory crab filling enhanced with gluten-free tamari and mayonnaise for a delicious bite. Wrapped in nori and coated with nutty toasted sesame seeds, each roll offers a perfect balance of textures and flavors, all crafted to be entirely gluten-free. Whether you're a sushi lover or exploring homemade rolls for the first time, this easy-to-follow recipe is ready in just 40 minutes and makes a stunning appetizer or light meal. Serve with gluten-free pickled ginger, spicy wasabi, and tamari for dipping to complete this elegant dish.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 6 ounces Cooked crab meat or crab sticks (gluten-free)
• 2 tablespoons Mayonnaise
• 1 teaspoon Tamari sauce (gluten-free soy sauce)
• 1 medium Cucumber
• 1 large Avocado
• 2 tablespoons Toasted sesame seeds
• 1 jar Gluten-free pickled ginger
• 1 tube Wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine rice and 2 cups of water in a rice cooker to cook. Alternatively, bring rice and water to a boil in a pot, and then simmer covered on low heat for about 10 minutes until cooked.

Step 2

Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then drizzle over the rice. Carefully fold the mixture into the rice using a spatula while fanning the rice to cool it quickly. Set aside to cool to room temperature.

Step 3

In a small bowl, mix cooked crab meat with mayonnaise and tamari sauce until well combined.

Step 4

Peel the cucumber and cut it into thin matchstick pieces. Halve the avocado, remove the pit, and slice the flesh into thin strips.

Step 5

Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking, then spread approximately 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top for sealing.

Step 6

Sprinkle a layer of toasted sesame seeds over the rice evenly. Flip the nori sheet over so the rice faces down on the mat.

Step 7

Place a line of crab mixture horizontally across the center of the nori, then add a few cucumber matchsticks and avocado slices on top.

Step 8

Using the bamboo mat, carefully roll the nori over the fillings, pressing gently but firmly to keep the roll tight. Continue rolling to seal the maki, using the uncovered strip of nori to close the roll.

Step 9

Repeat with the remaining nori sheets and fillings.

Step 10

Use a sharp knife dipped in water to slice each roll into 6-8 pieces. Serve with gluten-free pickled ginger, wasabi, and additional tamari sauce.

Nutrition Facts

Serving size	(1729.3g)

Amount per serving	% Daily Value*
Calories	1526.3

Total Fat 62.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 120.1mg	0%
Sodium 7873.7mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 38.3g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 491.0mg	0%
Iron 9.5mg	0%
Potassium 2616.4mg	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: 37.0%

Protein: 14.4%

Carbs: 48.6%