Gluten-Free Classic Maki Sushi

Elevate your sushi night with this delectable Gluten-Free Classic Maki Sushi recipe! Perfect for those avoiding gluten, this recipe features fluffy sushi rice seasoned with tangy rice vinegar, enveloped in gluten-free nori sheets and filled with vibrant, fresh ingredients like creamy avocado, crisp cucumber, and sushi-grade salmon or tuna. With step-by-step instructions for crafting perfect sushi rolls, it’s easier than ever to enjoy homemade sushi that's both healthy and satisfying. Serve your rolls with gluten-free soy sauce, pickled ginger, and a touch of wasabi for the full Japanese dining experience. Whether you're entertaining guests or indulging in a solo treat, these beautifully rolled bites are sure to impress!

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Gluten-free nori sheets
• 1 medium Fresh cucumber
• 1 medium Fresh avocado
• 0.25 cup Gluten-free soy sauce
• 8 ounces Fresh salmon or tuna (sushi-grade)
• 0 for garnish Pickled ginger
• 0 for serving Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's directions. Alternatively, bring the rice and water to a boil in a saucepan, reduce the heat to low, cover, and simmer for 18 minutes.

Step 3

Once the rice is cooked, let it stand covered for an additional 10 minutes to steam.

Step 4

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Let it cool slightly.

Step 5

Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture into the rice, using a spatula or rice paddle, and be careful not to mash the rice. Allow the rice to cool to room temperature.

Step 6

While the rice cools, prepare the fillings: slice cucumber into thin sticks, slice the avocado, and cut the fish into thin, even strips.

Step 7

Lay a bamboo sushi mat on a flat surface, placing a sheet of plastic wrap on top if preferred for hygiene.

Step 8

Place a nori sheet on the mat, shiny side down. Wet your fingers with a small bowl of water to prevent the rice from sticking to them.

Step 9

Spread a thin, even layer of sushi rice over 3/4 of the nori sheet, leaving the top part bare to seal the roll.

Step 10

Arrange a few slices of fish, cucumber sticks, and avocado slices in a row across the rice, about 1 inch from the bottom edge of the nori.

Step 11

Using the mat to help, carefully roll the nori over the fillings, pressing gently with each turn to shape the roll tightly.

Step 12

Seal the roll by moistening the bare edge of the nori with water and pressing it onto the roll.

Step 13

Using a sharp, damp knife, slice the roll into even pieces. Clean the knife between cuts for best results.

Step 14

Serve the sushi rolls with gluten-free soy sauce, pickled ginger, and a small amount of wasabi paste.

Nutrition Facts

Serving size	(1732.6g)

Amount per serving	% Daily Value*
Calories	1368.8

Total Fat 37.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 124.7mg	0%
Sodium 6782.1mg	0%
Total Carbohydrate 180.5g	0%
Dietary Fiber 14.6g	0%
Total Sugars 31.6g
Protein 66.5g	0%

Vitamin D 1020.6IU	0%
Calcium 149.4mg	0%
Iron 5.5mg	0%
Potassium 2236.6mg	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: 25.6%

Protein: 20.0%

Carbs: 54.4%