Soy-Free Crunchy Sushi Roll

Delight your taste buds with this vibrant and health-conscious Soy-Free Crunchy Sushi Roll! Perfect for sushi enthusiasts with dietary restrictions, this recipe swaps traditional soy-based condiments for a sweet and tangy wasabi dipping sauce made with honey or maple syrup. Crisp vegetables like cucumber, carrot, red bell pepper, and creamy avocado team up to create a refreshing, nutrient-packed filling, while crispy rice paper bits add an irresistible crunch. The sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, provides the perfect base for these eye-catching rolls wrapped in umami-packed nori. Whether you're hosting a sushi night or looking for an elegant lunch option, these homemade rolls are a fun, flavor-packed twist on the classic. Plus, they’re easy to customize and come together in under an hour!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 pieces nori sheets
• 1 medium cucumber
• 1 large carrot
• 1 medium avocado
• 1 medium red bell pepper
• 2 sheets crispy rice paper
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker, and cook according to the rice cooker instructions. Alternatively, cook on the stovetop, simmering for 20 minutes, then let it sit covered for an additional 10 minutes.

Step 2

In a small pan, gently heat the rice vinegar, sugar, and salt until the sugar dissolves. Remove from heat and allow to cool.

Step 3

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon. Allow to cool to room temperature.

Step 4

Peel the cucumber, cut it in half lengthwise, and remove the seeds. Cut into thin strips. Peel and julienne the carrot. Remove the core from the red bell pepper and slice into thin strips. Halve the avocado, remove the pit, peel, and slice into thin strips. Drizzle with lemon juice to prevent browning.

Step 5

Heat a bit of oil in a pan and crisp the rice paper sheets over medium heat until golden, then break into small pieces. Set aside.

Step 6

To assemble: Place a bamboo sushi mat on a clean surface. Lay one sheet of nori, shiny side down, at the edge of the mat.

Step 7

Spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange the cucumber, carrot, avocado, and red bell pepper across the middle of the rice.

Step 9

Sprinkle the broken crispy rice paper over the veggies for added crunch.

Step 10

Using the bamboo mat, lift the edge of the nori closest to you and begin to tightly roll it over the filling, pushing the bamboo mat forward until the roll is complete. Seal the edge with a little water.

Step 11

Use a sharp knife to cut the sushi roll into 6-8 pieces. Repeat with the remaining nori and ingredients.

Step 12

Mix the wasabi paste with a little water to create a dipping sauce, then mix in honey or maple syrup for a sweet balance.

Step 13

Serve the sushi rolls with the sweet wasabi sauce and enjoy!

Nutrition Facts

Serving size	(1147.7g)

Amount per serving	% Daily Value*
Calories	840.6

Total Fat 24.6g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 1548.1mg	0%
Total Carbohydrate 147.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 41.9g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 131.6mg	0%
Iron 4.4mg	0%
Potassium 1756.8mg	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: 25.5%

Protein: 6.8%

Carbs: 67.8%