Gluten-Free Vegetarian Sushi Rolls

Experience the perfect balance of flavor, freshness, and dietary inclusivity with these Gluten-Free Vegetarian Sushi Rolls. This recipe combines tender, vinegar-seasoned sushi rice with crisp cucumber, sweet carrot, and creamy avocado, all wrapped in gluten-free nori sheets for a delightful handheld bite. Ideal for those with gluten sensitivities, this sushi is easy to prepare at home with a bamboo mat, allowing you to enjoy restaurant-quality rolls in just 45 minutes. Perfect for appetizers, light lunches, or party platters, these rolls can be customized with sesame seeds for a touch of nuttiness and paired with gluten-free soy sauce for dipping. Impress your family and friends with these healthy, vibrant, and gluten-free sushi rolls that showcase how simple and fun homemade sushi can be!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Gluten-free nori sheets
• 0.5 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 0 to taste Gluten-free soy sauce
• 1 tablespoon Sesame seeds (optional)
• 1 piece Bamboo sushi mat

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Drain well.

Step 2

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

Step 3

Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice for an even coating, being careful not to mash the rice. Let the seasoned rice cool to room temperature.

Step 5

While the rice cools, prepare the vegetables: peel the carrot and julienne it into thin strips, cut the cucumber into matchstick-sized pieces, and slice the avocado into thin strips.

Step 6

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

Step 7

Wet your hands with water to prevent sticking. Spread a thin layer of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge of the sheet.

Step 8

Arrange a few strips of cucumber, carrot, and avocado horizontally across the rice, approximately 1 inch from the bottom edge of the nori sheet.

Step 9

Using the bamboo sushi mat, carefully roll the nori sheet from the bottom edge, firmly pressing as you roll to create a tight cylinder. Moisten the top border of the nori with a little water to seal the roll.

Nutrition Facts

Serving size	(974.4g)

Amount per serving	% Daily Value*
Calories	686.8

Total Fat 27.5g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2211.4mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 17.4g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 178.3mg	0%
Iron 4.1mg	0%
Potassium 1241.5mg	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: 35.4%

Protein: 7.7%

Carbs: 56.9%