Soy-Free Classic Maki Roll

Experience the perfect balance of tradition and dietary awareness with this Soy-Free Classic Maki Roll recipe. Crafted with fluffy, seasoned sushi rice and vibrant, fresh fillings like crisp cucumber, creamy avocado, sweet carrot, and tender cooked crab meat, this classic Japanese dish skips the soy for an allergy-friendly twist. Every roll is wrapped in nutrient-packed nori, delivering a satisfying blend of textures with each bite. Easy to prepare using a bamboo mat and a few simple techniques, this recipe is an ideal choice for sushi enthusiasts and beginners alike. Serve these homemade rolls with pickled ginger and a dab of wasabi for an authentic touch that will elevate any dinner party or casual meal. Perfectly customizable and gluten-free, this maki roll recipe is a must-try for sushi lovers looking for a clean, flavorful take on the classic favorite.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:15 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 Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 1 medium Carrot
• 4 ounces Cooked crab meat
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

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

Step 2

Combine the rinsed rice with 1.25 cups of water in a rice cooker. Cook until done, then let it sit to cool slightly.

Step 3

In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved, then remove from heat.

Step 4

Gently fold the vinegar mixture into the cooked rice with a wooden spatula and allow it to cool to room temperature.

Step 5

Peel the cucumber and cut it into julienne strips. Halve the avocado, remove the pit, and slice into thin strips. Peel and julienne the carrot.

Step 6

Place a nori sheet on a bamboo sushi mat, shiny side down.

Step 7

With wet hands, spread an even layer of rice over the nori, leaving a 1-inch strip at the top edge without rice.

Step 8

Smear a thin line of wasabi across the rice, if desired, then add cucumber, avocado, carrot, and crab meat horizontally in the center.

Step 9

Lift the edge of the bamboo mat closest to you with your thumbs while holding the filling in place with your fingers, and roll the mat away from you, pressing gently to shape the roll. Seal the edge with a little water.

Step 10

Transfer the roll to a cutting board and use a wet, sharp knife to cut into 6-8 pieces.

Step 11

Repeat with the remaining nori, rice, and fillings.

Step 12

Serve the maki rolls with pickled ginger and additional wasabi paste on the side, if desired.

Nutrition Facts

Serving size	(1105.1g)

Amount per serving	% Daily Value*
Calories	797.9

Total Fat 26.0g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 70.7mg	0%
Sodium 3013.8mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 16.8g	0%
Total Sugars 19.7g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 259.0mg	0%
Iron 4.7mg	0%
Potassium 1805.8mg	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: 28.6%

Protein: 19.4%

Carbs: 52.0%