Gluten-Free Seaweed Salad Sushi

Delight your taste buds with this vibrant and health-conscious Gluten-Free Seaweed Salad Sushi—a savory, umami-packed twist on classic sushi rolls! Perfect for those with dietary restrictions, this recipe features tender gluten-free sushi rice seasoned with a tangy rice vinegar blend, rolled with nutrient-rich nori sheets and a refreshing gluten-free seaweed salad. Crisp cucumber and carrot julienne add a satisfying crunch, while a sprinkle of sesame seeds enhances the flavor profile. These homemade sushi rolls are easy to assemble with a bamboo mat and are beautifully paired with tamari, wasabi, and pickled ginger for a complete, flavorful experience. Ready in just an hour and serving four, this recipe is perfect for a shareable snack or light, wholesome meal. A must-try for sushi enthusiasts seeking a gluten-free option!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Gluten-free sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 cup Gluten-free seaweed salad
• 4 pieces Nori sheets
• 1 small, julienned Cucumber
• 1 small, julienned Carrot
• 2 tablespoons Sesame seeds
• 0.25 cup Tamari (gluten-free soy sauce)
• 1 teaspoon Wasabi paste
• 0.5 cup Pickled ginger

Directions

Step 1

Rinse the gluten-free sushi rice in a fine mesh sieve under cold water until the water runs clear to remove excess starch.

Step 2

Place the rinsed rice and 1.25 cups of water in a rice cooker and cook until done. Alternatively, you can cook it in a saucepan over medium heat until the water is absorbed.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are dissolved, then allow the mixture to cool.

Step 4

Once the rice is cooked, transfer it to a wooden or glass bowl. Gradually fold in the vinegar mixture with a wooden spatula, being careful not to mash the rice. Allow it to cool to room temperature.

Step 5

Lay a bamboo sushi rolling mat on a flat surface and place a piece of plastic wrap over it. Lay a nori sheet on top of the plastic wrap.

Step 6

With wet fingers, evenly press a thin layer of the seasoned rice onto the nori, leaving a 1-inch border at the top edge.

Step 7

Sprinkle a small amount of sesame seeds over the rice for added flavor.

Step 8

Place a line of gluten-free seaweed salad across the middle of the rice layer. Add julienned cucumber and carrot beside it.

Step 9

Using the bamboo mat, carefully roll the sushi, starting from the bottom edge while keeping the filling in place. Tighten the roll as you go and seal the edge with water.

Step 10

Repeat the process with the remaining nori sheets and fillings.

Step 11

Once all rolls are made, use a sharp knife to cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts.

Step 12

Serve the sushi rolls with tamari, wasabi, and pickled ginger on the side for dipping.

Step 13

Enjoy your gluten-free seaweed salad sushi!

Nutrition Facts

Serving size	(1171.0g)

Amount per serving	% Daily Value*
Calories	738.4

Total Fat 16.7g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 6940.7mg	0%
Total Carbohydrate 132.0g	0%
Dietary Fiber 18.3g	0%
Total Sugars 26.8g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 434.1mg	0%
Iron 8.6mg	0%
Potassium 1542.1mg	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: 19.2%

Protein: 13.6%

Carbs: 67.3%