Gluten-Free Dragon Roll

Elevate your sushi night with this irresistible Gluten-Free Dragon Roll, a flavorful twist on a Japanese favorite that's perfect for those seeking a wheat-free indulgence. Featuring crispy tempura shrimp, creamy avocado, and refreshing cucumber, all wrapped in perfectly seasoned gluten-free sushi rice and nori, this roll delivers the perfect balance of textures and flavors. Drizzled with rich, gluten-free eel sauce and served with tangy pickled ginger and wasabi, this homemade dragon roll rivals any sushi bar creation. With step-by-step instructions and simple ingredients, even novice sushi makers can master this stunning dish in under 90 minutes. Perfect for gluten-free diets or anyone looking to try their hand at sushi making, this recipe is sure to impress!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Gluten-free sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 cup Gluten-free tempura mix
• 1 cup Cold water
• 8 pieces Shrimp
• 2 cups Vegetable oil
• 2 pieces Nori (seaweed) sheets
• 1 medium Cucumber
• 1 large Avocado
• 4 tablespoons Eel sauce (gluten-free)
• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Pickled ginger
• 2 tablespoons Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Set aside to cool.

Step 3

Once the rice is cooked and slightly cooled, fold the vinegar mixture into the rice and set it aside to reach room temperature.

Step 4

In a medium bowl, prepare the gluten-free tempura batter by mixing the tempura mix with cold water. Whisk until smooth.

Step 5

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Dip each shrimp in the tempura batter and fry until golden brown and crispy. Remove and drain on paper towels.

Step 6

Peel the cucumber and cut it into long, thin strips. Halve the avocado, remove the pit, and slice the flesh into thin strips as well.

Step 7

Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.

Step 8

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange tempura shrimp, cucumber, and avocado slices across the lower third of the nori.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, pressing firmly to seal the edges.

Step 11

Slice the roll into 8 equal pieces using a sharp knife, wiping it with a damp cloth between cuts to ensure clean slices.

Step 12

Drizzle gluten-free eel sauce over the top of the roll and serve with additional gluten-free soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(2585.9g)

Amount per serving	% Daily Value*
Calories	5577.0

Total Fat 462.1g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 275.4g
Cholesterol 168mg	0%
Sodium 7203.7mg	0%
Total Carbohydrate 349.4g	0%
Dietary Fiber 26.5g	0%
Total Sugars 62.1g
Protein 50.5g	0%

Vitamin D 4.8IU	0%
Calcium 343.1mg	0%
Iron 7.0mg	0%
Potassium 2056.2mg	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: 72.2%

Protein: 3.5%

Carbs: 24.3%