Gluten-Free Classic California Sushi Roll

Dive into the fresh, flavorful world of homemade sushi with this Gluten-Free Classic California Sushi Roll recipe! Perfect for those who love a light yet satisfying dish, this recipe features seasoned gluten-free sushi rice paired with creamy avocado, crisp cucumber, and savory imitation crab, all wrapped in a delicate nori seaweed sheet. Toasted sesame seeds add a nutty crunch, while a side of gluten-free soy sauce offers the perfect finishing touch for dipping. Designed to be both gluten-free and beginner-friendly, this sushi roll is made with easy-to-follow techniques, including tips for achieving the perfect rice texture and rolling like a pro using a bamboo mat. Ready in under an hour, this elegant dish is ideal for impressing at dinner parties or indulging in a fun, creative meal at home. Make sushi night simple, delicious, and completely gluten-free!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Gluten-free sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 teaspoons Granulated sugar
• 0.5 teaspoon Salt
• 4 ounces Imitation crab meat
• 1 Medium avocado
• 0.5 Cucumber
• 0 optional, for serving Gluten-free soy sauce
• 4 sheets Nori seaweed sheets
• 2 tablespoons Toasted sesame seeds

Directions

Step 1

Rinse the sushi rice with cold water until the water runs clear. This helps remove excess starch.

Step 2

Combine the rinsed sushi rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 18-20 minutes, until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl and gently fold the vinegar mixture into the rice. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, prepare the filling ingredients: Shred the imitation crab meat. Peel and slice the avocado lengthwise into thin strips. Slice the cucumber into similarly sized strips, after removing the seeds.

Step 6

Place a bamboo sushi mat on a flat surface and put a sheet of plastic wrap over it. Center a nori sheet, shiny side down, on the plastic wrap.

Step 7

With wet hands to prevent sticking, evenly spread about 1/4 of the cooled sushi rice over the nori sheet, leaving a 1-inch border at the top.

Step 8

Sprinkle about 1/2 tablespoon of toasted sesame seeds over the rice.

Step 9

Gently flip the nori sheet over so the rice faces down onto the plastic wrap.

Step 10

Place a few avocado and cucumber slices, along with a small amount of shredded crab meat, across the center of the nori sheet.

Step 11

Using the bamboo mat, carefully lift the edge of the nori sheet closest to you and roll it over the filling, gently but firmly pulling the mat to form a cylinder.

Step 12

Slice the roll into 6-8 pieces with a sharp, wet knife. Repeat the process with the remaining ingredients.

Step 13

Serve the gluten-free California rolls with gluten-free soy sauce on the side, if desired.

Nutrition Facts

Serving size	(910.1g)

Amount per serving	% Daily Value*
Calories	770.6

Total Fat 30.0g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 22.7mg	0%
Sodium 2771.4mg	0%
Total Carbohydrate 108.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 15.6g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 223.3mg	0%
Iron 4.5mg	0%
Potassium 1159.4mg	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: 33.9%

Protein: 11.4%

Carbs: 54.7%