Gluten-Free Dragon Sushi Roll with Fish Roe

Elevate your sushi night with this stunning Gluten-Free Dragon Sushi Roll with Fish Roe, a feast for both the eyes and palate. This recipe combines the delicate artistry of sushi-making with a gluten-free twist, featuring crispy gluten-free tempura shrimp, creamy avocado, and refreshing cucumber wrapped in perfectly seasoned sushi rice and nori. Topped with thin avocado slices and a generous layer of vibrant fish roe, each bite delivers a delightful mix of textures and savory flavors. With easy-to-follow steps and wholesome ingredients, this dish is perfect for impressing guests or savoring a creative, homemade Japanese-inspired meal. Gluten-free soy sauce is the ideal accompaniment, making this recipe a must-try for anyone looking to enjoy sushi without compromise.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 8 pieces Gluten-free tempura shrimp
• 4 sheets Nori sheets
• 1 Cucumber
• 1 Avocado
• 4 tablespoons Fish roe (tobiko or masago)
• 0 for serving Gluten-free soy sauce

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Step 2

In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit for 10 minutes covered.

Step 3

While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula. Allow the rice to cool to room temperature.

Step 4

Prepare the other ingredients: Slice the cucumber into thin strips and cut the avocado into thin slices.

Step 5

Lay a bamboo sushi rolling mat on a clean work surface. Place a sheet of nori shiny-side down on the mat.

Step 6

Wet your hands with water and evenly spread about 1/2 cup of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 7

Lay 2 pieces of gluten-free tempura shrimp, some cucumber strips, and a few avocado slices horizontally across the rice near the bottom edge.

Step 8

Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure as you roll.

Step 9

Moisten the top border of the nori with a bit of water to seal the roll. Repeat the process with the remaining ingredients.

Step 10

Top each roll with thin avocado slices, slightly overlapping. Press down gently to adhere.

Step 11

Wrap the bamboo mat around the roll again and squeeze gently to shape.

Step 12

Spread fish roe along the top of each roll. Gently press to adhere the roe.

Step 13

Using a sharp knife, slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.

Step 14

Serve immediately with gluten-free soy sauce.

Nutrition Facts

Serving size	(2253.0g)

Amount per serving	% Daily Value*
Calories	2639.8

Total Fat 107.6g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 438.1mg	0%
Sodium 7540.5mg	0%
Total Carbohydrate 334.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 36.6g
Protein 109.3g	0%

Vitamin D 0IU	0%
Calcium 310.0mg	0%
Iron 9.1mg	0%
Potassium 2252.2mg	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: 35.3%

Protein: 15.9%

Carbs: 48.8%