Soy-Free Avocado Tuna Sushi Roll

Bring bold flavors and allergen-friendly ease to your table with this Soy-Free Avocado Tuna Sushi Roll recipe. Perfect for sushi enthusiasts seeking a healthier, homemade option, this recipe pairs creamy avocado with protein-packed tuna, all wrapped in tender sushi rice and crispy nori sheets. The dish features a soy-free twist on the classic with a tangy mayo-lemon mixture, ensuring it’s accessible for those with dietary restrictions. Fresh cucumber adds a crisp, refreshing contrast, while a foolproof sushi rice preparation guarantees restaurant-quality texture and flavor. Ready in just 45 minutes, these rolls are ideal for an elegant appetizer, light lunch, or sushi night at home. Forget the takeout—this recipe delivers a wholesome sushi experience, no soy required!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 teaspoons Granulated sugar
• 0.5 teaspoon Salt
• 1 can (5 oz) Canned tuna
• 1 medium Avocado
• 2 tablespoons Mayonnaise (soy-free)
• 1 teaspoon Lemon juice
• 2 sheets Nori sheets
• 0.5 Cucumber

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes or until all the water is absorbed and the rice is tender.

Step 3

Remove from heat and let the rice sit covered for 10 minutes.

Step 4

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula or rice paddle. Let the rice cool to room temperature.

Step 6

Drain the canned tuna and place it in a bowl. Mix the tuna with soy-free mayonnaise and lemon juice until well combined. Set aside.

Step 7

Halve the avocado, remove the seed, and carefully peel off the skin. Slice the avocado into thin pieces.

Step 8

Cut the cucumber into thin, julienne strips.

Step 9

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.

Step 10

Wet your hands with water and spread half of the sushi rice evenly over the nori, leaving a 1-inch gap at the top edge.

Step 11

About one-third from the bottom, lay out half the tuna mixture, avocado slices, and cucumber strips.

Step 12

Using the bamboo mat, carefully roll the sushi tightly away from you, pressing firmly but gently to maintain the shape.

Step 13

Seal the roll by wetting the top edge of the nori with a bit of water and pressing firmly.

Step 14

Repeat the rolling process with the remaining ingredients to create the second roll.

Step 15

Using a sharp knife, cut each roll into 6-8 pieces, cleaning the knife with water between cuts to ensure clean slices.

Step 16

Serve the sushi rolls immediately, optionally with pickled ginger and wasabi for a complete sushi experience without soy.

Nutrition Facts

Serving size	(934.4g)

Amount per serving	% Daily Value*
Calories	926.4

Total Fat 45.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 80.4mg	0%
Sodium 1854.7mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 12.3g	0%
Total Sugars 8.9g
Protein 45.6g	0%

Vitamin D 283.5IU	0%
Calcium 79.3mg	0%
Iron 4.6mg	0%
Potassium 1353.5mg	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: 43.8%

Protein: 19.6%

Carbs: 36.7%