Soy-Free Avocado and Crab Sushi Roll

Elevate your sushi game with this Soy-Free Avocado and Crab Sushi Roll, a fresh and flavorful twist on a classic favorite. Perfectly seasoned sushi rice sets the foundation for these delicate rolls, layered with creamy avocado, tender cooked crab meat, and crisp cucumber, all nestled inside a sheet of nori. Enhanced with a touch of lemon juice, sesame oil, and a pinch of chili flakes for subtle spice, this recipe offers a balance of textures and tastes. Served alongside tangy pickled ginger, zesty wasabi, and umami-rich soy-free tamari sauce, these homemade sushi rolls are both allergen-friendly and irresistibly delicious. Whether you're planning a sushi night or impressing guests with your culinary skills, this recipe is quick to assemble, taking only 50 minutes from start to finish, and yields servings for four.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori sheets
• 200 grams Cooked crab meat
• 1 large Avocado
• 0.5 medium Cucumber
• 1 teaspoon Lemon juice
• 1 teaspoon Sesame oil
• 1 teaspoon Wasabi
• 50 grams Pickled ginger
• 0.25 teaspoon Chili flakes
• 4 tablespoons Tamari sauce (soy-free)

Directions

Step 1

Rinse the sushi rice in a fine mesh sieve under cold running water until the water runs clear. Drain well.

Step 2

Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Step 4

Prepare the fillings while the rice cools. Slice the avocado in half, remove the pit, and cut into thin slices. Drizzle with lemon juice to prevent browning.

Step 5

Cut the cucumber in half lengthwise, remove the seeds, and slice into thin strips.

Step 6

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your fingers and spread a thin layer of the cooled sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 7

Place a strip of crab meat, a few slices of avocado, and some cucumber strips across the center of the rice. Sprinkle with a tiny pinch of chili flakes for an extra kick.

Step 8

Using the bamboo mat, carefully roll the sushi away from you, tucking the filling as you go and applying gentle pressure to maintain a tight roll.

Step 9

Seal the edge with a touch of water. Repeat with the remaining nori sheets and ingredients.

Step 10

Using a sharp knife, cut each roll into 6-8 equal pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.

Step 11

Arrange the sushi rolls on a platter and serve with pickled ginger, wasabi, and tamari sauce for dipping.

Nutrition Facts

Serving size	(1119.8g)

Amount per serving	% Daily Value*
Calories	1060.7

Total Fat 48.2g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 9.5g
Cholesterol 124.7mg	0%
Sodium 3909.3mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 18.5g	0%
Total Sugars 16.3g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 344.0mg	0%
Iron 5.5mg	0%
Potassium 2062.2mg	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: 39.9%

Protein: 22.4%

Carbs: 37.7%