Gluten-Free Uramaki Roll

Delight your taste buds with this Gluten-Free Uramaki Roll, a vibrant and allergy-friendly twist on the classic inside-out sushi roll. Perfect for sushi lovers with dietary restrictions, this recipe features tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, layered onto crisp nori sheets with a colorful medley of fresh cucumber, carrot, creamy avocado, and gluten-free imitation crab. Rolled to perfection using a bamboo sushi mat and sprinkled with nutty sesame seeds, each bite delivers a harmonious balance of flavors and textures. Ready in under an hour, this homemade sushi creation is ideal for a fun date night, a vibrant appetizer, or a light and wholesome meal. Serve with gluten-free soy sauce for the ultimate dipping experience!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 sheets Nori (seaweed sheets)
• 0.5 cup Cucumber
• 0.25 cup Carrot
• 0.5 Avocado
• 4 sticks Imitation crab (gluten-free)
• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Sesame seeds
• 1 sheet Plastic wrap
• 1 Bamboo sushi mat

Directions

Step 1

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

Step 2

In a small pot, combine 1 cup of sushi rice with 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat, cover, and simmer for 18-20 minutes or until the water is fully absorbed.

Step 3

While the rice cooks, prepare your seasoned rice vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Microwave for 15-20 seconds and stir until dissolved.

Step 4

Once the rice is cooked, transfer it to a large shallow dish. Pour the rice vinegar mixture over the rice and gently mix with a wooden paddle or spoon. Allow the rice to cool to room temperature.

Step 5

Prep your ingredients: thinly slice the cucumber, julienne the carrot, cut the avocado into thin slices, and set everything aside.

Step 6

Lay a sheet of plastic wrap over a bamboo sushi mat. Place a half-sheet of nori (shiny side down) on the plastic wrap.

Step 7

Spread an even layer of the cooled sushi rice over the nori, covering it completely. Press gently but firmly to ensure the rice adheres to the nori.

Step 8

Sprinkle sesame seeds over the rice. Flip the nori sheet so the rice faces down onto the plastic wrap.

Step 9

Arrange the fillings (cucumber, carrot, avocado, and gluten-free imitation crab) lengthwise across the center of the nori sheet.

Step 10

Using the bamboo mat, carefully roll the nori into a tight cylinder, applying gentle pressure to maintain the shape.

Step 11

Slice the roll into 6-8 equally sized pieces using a sharp, wet knife. Wipe the blade clean between cuts to ensure smooth slices.

Step 12

Serve the uramaki rolls with gluten-free soy sauce for dipping and enjoy immediately!

Nutrition Facts

Serving size	(974.4g)

Amount per serving	% Daily Value*
Calories	713.7

Total Fat 22.2g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 22.4mg	0%
Sodium 4037.9mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 9.5g	0%
Total Sugars 22.5g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 88.0mg	0%
Iron 3.8mg	0%
Potassium 923.1mg	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: 27.9%

Protein: 12.3%

Carbs: 59.8%