Gluten-Free Rainbow Roll Sushi
Bring a burst of color and flavor to your table with this Gluten-Free Rainbow Roll Sushi, a vibrant twist on a sushi classic that's perfect for everyone, including those with gluten sensitivities. Featuring delicate slices of sashimi-grade tuna, salmon, creamy avocado, and crisp cucumber, this roll showcases a stunning "rainbow" presentation that’s as eye-catching as it is delicious. The sushi rice is perfectly seasoned with a gluten-free blend of rice vinegar, sugar, and salt, ensuring authentic flavor without compromise. Rolled with gluten-free nori sheets and served alongside gluten-free soy sauce, wasabi, and pickled ginger, this DIY sushi recipe is a delightful combination of freshness and umami. Whether you're hosting a sushi night or simply craving an elegant homemade treat, this gluten-free version is sure to impress—no sushi bar required!
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Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 whole Nori sheets
- 2 ounces Sashimi-grade tuna
- 2 ounces Sashimi-grade salmon
- 1 whole Sashimi-grade avocado
- 0.5 whole Cucumber
- 1 tablespoon Gluten-free soy sauce
- 1 teaspoon Wasabi
- 1 tablespoon Pickled ginger
Directions
Step 1
Rinse the gluten-free sushi rice under cold water until the water runs clear. This removes the excess starch to prevent overly sticky rice.
Step 2
Combine the rice and water in a rice cooker and cook according to the rice cooker instructions. Alternatively, bring the rice and water to a boil in a saucepan, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
Step 3
While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar and salt have dissolved. Set aside to cool.
Step 4
Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gently fold the sushi vinegar into the rice using a wooden spatula. Be careful not to mash the rice; let it cool to room temperature.
Step 5
Thinly slice the sashimi-grade tuna and salmon into long strips. However, ensure these are cut not too thickly to allow easy rolling.
Step 6
Peel and pit the avocado, then slice it into similar-sized thin strips as the fish.
Step 7
Slice the cucumber into thin julienne strips.
Step 8
Place a bamboo sushi mat on a work surface and cover it with a piece of plastic wrap. This prevents sticking.
Step 9
Lay a sheet of nori on the plastic wrap, shiny side down.
Step 10
With wet hands, spread an even layer of prepared sushi rice over the nori, covering three-quarters of it. Leave the top quarter without rice.
Step 11
Arrange strips of cucumber, some tuna, and salmon in a horizontal line across the center of the rice.
Step 12
Using the bamboo mat, carefully lift and roll the nori over the fillings, pressing lightly. Continue rolling to form a tight cylinder.
Step 13
Place the sliced avocado, tuna, and salmon on top of the roll, coordinating the colors to create a 'rainbow' effect. Use a piece of plastic wrap to cover, then gently squeeze to adhere to the fish onto the roll.
Step 14
Slice the roll into 8 pieces with a sharp knife, wiping the knife clean between cuts to prevent sticking.
Step 15
Serve immediately with gluten-free soy sauce, a small amount of wasabi, and pickled ginger.
Nutrition Facts
| Serving size | (1048.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 886.5 |
| Total Fat 38.7g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 56.5mg | 0% |
| Sodium 2371.2mg | 0% |
| Total Carbohydrate 103.2g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 16.4g | |
| Protein 37.7g | 0% |
| Vitamin D 298.2IU | 0% |
| Calcium 132.3mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1901.8mg | 0% |
Source of Calories