Gluten-Free Tuna and Cucumber Sushi Roll

Elevate your homemade sushi game with these delicious Gluten-Free Tuna and Cucumber Sushi Rolls, a perfect balance of fresh, wholesome ingredients and clean flavors. This recipe combines tender, sushi-grade tuna and crisp cucumber wrapped in seasoned gluten-free sushi rice and nori for a light yet satisfying bite. A hint of sweetness from the rice vinegar dressing enhances the rice's flavor, while gluten-free tamari sauce and optional wasabi add a flavorful kick. Ready in just 40 minutes, these sushi rolls are an ideal option for gluten-sensitive sushi lovers or anyone seeking a fun, healthy twist on a Japanese classic. Perfect as a fresh lunch, appetizer, or party dish, this versatile recipe is a must-try for sushi enthusiasts of all skill levels.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Gluten-free sushi rice
• 1.25 cups Water
• 2 tablespoons Unseasoned rice vinegar
• 1 teaspoon Sugar
• 0.25 teaspoon Salt
• 4 ounces Tuna, sushi-grade
• 0.5 large Cucumber
• 4 sheets Nori sheets (gluten-free)
• 1 tablespoon Gluten-free tamari sauce
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is fully absorbed.

Step 3

While the rice cooks, prepare the vinegar mixture: mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 4

Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice using a wooden spatula. Allow the rice to cool to room temperature with a damp cloth over the bowl to retain moisture.

Step 5

While the rice cools, peel the cucumber and cut it into long, thin strips about 1/4-inch thick.

Step 6

Slice the sushi-grade tuna into thin strips, approximately the same size as the cucumber.

Step 7

Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side down.

Step 8

Wet your hands with water to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about 1 inch of space on one edge for sealing the roll.

Step 9

Place a few strips of tuna and cucumber horizontally across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi tightly, starting with the edge closest to the filling and rolling away from you. Use gentle pressure to ensure the roll is firm.

Step 11

Dip your fingers in water and lightly dab the edge of the nori to seal the roll.

Step 12

Repeat steps 7-11 with the remaining ingredients to create four rolls.

Step 13

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.

Step 14

Serve the sushi rolls with gluten-free tamari sauce and wasabi on the side for dipping, if desired.

Nutrition Facts

Serving size	(881.1g)

Amount per serving	% Daily Value*
Calories	545.0

Total Fat 2.3g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 56.7mg	0%
Sodium 1852.6mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 5.1g	0%
Total Sugars 8.0g
Protein 46.1g	0%

Vitamin D 226.8IU	0%
Calcium 140.7mg	0%
Iron 3.8mg	0%
Potassium 1066.3mg	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: 3.8%

Protein: 34.0%

Carbs: 62.2%