Gluten-Free Sushi Roll with Eel Sauce
Dive into the delicious world of Japanese-inspired cuisine with this **Gluten-Free Sushi Roll with Eel Sauce**! Crafted with tender sushi rice, fresh vegetables like cucumber, carrot, and creamy avocado, and your choice of gluten-free shrimp or imitation crab, this homemade sushi is perfect for those avoiding gluten without sacrificing flavor. The star of the dish is the luscious, umami-rich gluten-free eel sauce, made with tamari, honey, and mirin, adding a savory-sweet finish to every bite. Wrapped in gluten-free nori and sprinkled with toasted sesame seeds, these rolls are as visually stunning as they are satisfying. Whether you're hosting a dinner party or simply craving a healthy and refined meal, this recipe is your ticket to gourmet sushi indulgence at home.
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori (seaweed sheets, gluten-free)
- 1 small, julienned Fresh cucumber
- 1 small, julienned Carrot
- 1 ripe, sliced Avocado
- 0.5 cup Cooked shrimp or imitation crab (gluten-free)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar (for eel sauce)
- 1 tablespoon Mirin or sweet rice wine
- 1 teaspoon Toasted sesame seeds
Directions
Step 1
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Step 2
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 18-20 minutes until all water has been absorbed.
Step 3
While rice cooks, prepare the sushi vinegar mixture by combining 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl. Stir until dissolved.
Step 4
Once the rice is cooked, transfer it to a large, non-metallic bowl. Gently fold the sushi vinegar mixture into the hot rice using a wooden or silicone spatula. Let the rice cool to room temperature, covering it with a damp cloth to prevent drying.
Step 5
Prepare the gluten-free eel sauce by combining 2 tablespoons tamari, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon mirin in a small saucepan. Heat over medium heat, stirring constantly, until the sauce thickens slightly (about 3-5 minutes). Remove from heat and let cool.
Step 6
Julienne the cucumber and carrot into thin, matchstick-like pieces. Slice the avocado thinly and set aside all fillings with the shrimp or imitation crab.
Step 7
Lay one sheet of gluten-free nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your hands lightly with water to prevent sticking, then spread an even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Step 8
Arrange your filling ingredients (cucumber, carrot, avocado, and shrimp or imitation crab) horizontally across the center of the rice-covered nori.
Step 9
Carefully roll the sushi using the bamboo mat, pressing gently to shape and seal the roll. Use the empty edge of the nori to seal the roll by moistening it lightly with water.
Step 10
Repeat the process with the remaining ingredients to make three rolls.
Step 11
Using a sharp, wet knife, slice each roll into six even pieces.
Step 12
Drizzle the cooled eel sauce over the sushi rolls and sprinkle with toasted sesame seeds before serving.
Nutrition Facts
| Serving size | (981.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 732.0 |
| Total Fat 4.7g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 230.6mg | 0% |
| Sodium 3641.8mg | 0% |
| Total Carbohydrate 131.2g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 59.3g | |
| Protein 40.5g | 0% |
| Vitamin D 211.1IU | 0% |
| Calcium 151.0mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 973.9mg | 0% |
Source of Calories