Gluten-Free Crunchy Sushi Roll

Dive into the delightful crunch and crave-worthy flavors of this Gluten-Free Crunchy Sushi Roll, a mouthwatering twist on a Japanese classic! Perfectly seasoned sushi rice is delicately rolled with crisp cucumber, sweet carrot, creamy avocado, and golden, gluten-free tempura-fried imitation crab for a satisfying crunch in every bite. This recipe is a celebration of texture and taste, featuring gluten-free panko breadcrumbs for an extra crispy finish and served alongside gluten-free soy sauce, pickled ginger, and spicy wasabi for that authentic sushi experience. Whether you're gluten-sensitive or just looking for a unique sushi recipe, this vibrant roll is sure to impress! Ready in under an hour, it's ideal for a dinner party showstopper or a fun hands-on kitchen project.

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 small Avocado
• 8 sticks Imitation crab (gluten-free)
• 1 cup Gluten-free tempura batter mix
• 0.75 cup Cold water
• 0.5 cup Gluten-free panko breadcrumbs
• 2 cups Vegetable oil
• 0.25 cup Gluten-free soy sauce
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker, and cook according to the manufacturer's instructions.

Step 2

While the rice is cooking, in a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved, then let it cool.

Step 3

Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over it while gently folding the rice with a spatula. Let the seasoned rice cool to room temperature.

Step 4

Peel and slice the cucumber and carrot into thin strips. Halve and slice the avocado.

Step 5

For the tempura: In a medium bowl, whisk the gluten-free tempura batter mix with cold water until smooth. In a separate bowl, add the gluten-free panko breadcrumbs.

Step 6

Heat the vegetable oil in a deep pan over medium heat. Dip each imitation crab stick into the tempura batter, then roll it in the panko breadcrumbs. Fry in the hot oil until golden brown and crispy. Set aside to drain on paper towels.

Step 7

On a bamboo sushi mat, place a sheet of nori shiny side down. Spread about 0.5 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 8

Arrange cucumber, carrot, avocado slices, and a piece of fried imitation crab along the center of the rice.

Step 9

Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight.

Step 10

Once rolled, set the sushi seam-side down and slice using a sharp knife moistened to prevent sticking.

Step 11

Repeat the rolling process with the remaining ingredients.

Step 12

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

Nutrition Facts

Serving size	(2170.4g)

Amount per serving	% Daily Value*
Calories	5637.2

Total Fat 448.7g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 271.3g
Cholesterol 44.8mg	0%
Sodium 10103.5mg	0%
Total Carbohydrate 386.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 43.5g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 267.8mg	0%
Iron 9.6mg	0%
Potassium 1935.5mg	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: 69.7%

Protein: 3.7%

Carbs: 26.7%