Gluten-Free Classic Sushi Hand Roll
Delight in the fresh, vibrant flavors of a *Gluten-Free Classic Sushi Hand Roll*, a perfect blend of sushi tradition and dietary inclusivity. This recipe brings the art of sushi-making to your kitchen, featuring tender sushi rice seasoned with a tangy rice vinegar mixture, wrapped in gluten-free nori sheets. Filled with crisp cucumber, sweet carrot, creamy avocado, and succulent gluten-free crab, each hand roll bursts with texture and umami. Quick to prepare and naturally portable, this dish is ideal for casual gatherings, a light lunch, or an impressive appetizer. Serve these customizable sushi rolls with gluten-free soy sauce for a savory finishing touch. Ready in under an hour, this recipe caters to sushi lovers and gluten-sensitive diners alike, combining wholesome ingredients with an authentic Japanese twist!
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Ingredients
- 4 sheets Gluten-free nori sheets
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Fresh cucumber
- 1 medium Fresh carrot
- 1 medium Ripe avocado
- 8 ounces Cooked gluten-free crab or imitation crab
- 0 for serving Gluten-free soy sauce
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear.
Step 2
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium heat.
Step 3
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes. Remove it from the heat and let it sit with the lid on for another 10 minutes.
Step 4
Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Step 5
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Step 6
While the rice is cooling, peel and cut the cucumber and carrot into thin matchstick-sized pieces.
Step 7
Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly.
Step 8
Lay a nori sheet on a flat surface with the shiny side down. Moisten your hands with water to prevent sticking and take about 1/2 cup of sushi rice, spreading it over the left third of the nori sheet, leaving about 1 inch of space at the top.
Step 9
Arrange a portion of cucumber, carrot, avocado, and crab lengthwise in the center of the rice.
Step 10
Starting from the lower left corner, fold the nori over the filling and roll it into a cone shape to form the hand roll. Seal the edge with a small amount of water.
Step 11
Repeat the process for the remaining rolls.
Step 12
Serve immediately with gluten-free soy sauce.
Nutrition Facts
| Serving size | (1697.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1157.0 |
| Total Fat 24.6g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 45.4mg | 0% |
| Sodium 4142.1mg | 0% |
| Total Carbohydrate 197.8g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 32.6g | |
| Protein 35.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.7mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1739.0mg | 0% |
Source of Calories