Soy-Free Maki Rolls

Delight your taste buds with these vibrant Soy-Free Maki Rolls, a fresh and wholesome twist on traditional sushi that’s perfect for those avoiding soy while still craving authentic flavors. This easy-to-follow recipe combines sushi rice seasoned with sweet and tangy rice vinegar, crisp julienned cucumber and carrots, creamy avocado slices, and succulent cooked shrimp wrapped in a sheet of nori. The magic continues with a unique soy-free dipping sauce made from honey and wasabi paste, offering a perfect balance of sweetness and heat. Ready in under an hour, these homemade sushi rolls are as visually stunning as they are delicious, making them an ideal appetizer, light lunch, or a fun addition to any dinner party. Serve with pickled ginger for a refreshing finish that ties it all together. Perfect for sushi enthusiasts and soy-free diets alike!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 whole Nori sheets
• 1 medium, julienned Cucumber
• 1 medium, julienned Carrot
• 1 medium, sliced Avocado
• 8 pieces Cooked shrimp
• 2 teaspoons Lemon juice
• 2 tablespoons Honey
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan, and heat gently until sugar and salt dissolve. Remove from heat and let cool.

Step 3

Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Allow the rice to cool to room temperature.

Step 4

Prepare the fillings by julienning the cucumber and carrot and slicing the avocado. Drizzle lemon juice over the avocado slices to prevent browning.

Step 5

To prepare the soy-free dipping sauce, in a small bowl, combine honey and wasabi paste to taste until well mixed.

Step 6

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori, shiny side down, on the mat.

Step 7

Spread an even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge. Lay the shrimp, cucumber, carrot, and avocado neatly in the center of the rice.

Step 8

Using the bamboo mat, roll the nori over the filling tightly, applying gentle pressure to shape it into a cylinder.

Step 9

Once rolled, press the sushi roll gently to seal the edges. Repeat with the remaining nori sheets and fillings.

Step 10

With a sharp knife, slice each roll into 8 pieces. Clean the knife between slices to keep the cuts clean.

Step 11

Serve the soy-free maki rolls with the honey-wasabi dipping sauce and pickled ginger on the side.

Nutrition Facts

Serving size	(1661.6g)

Amount per serving	% Daily Value*
Calories	1233.3

Total Fat 26.1g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 160mg	0%
Sodium 3247.3mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 18.1g	0%
Total Sugars 66.9g
Protein 38.3g	0%

Vitamin D 0IU	0%
Calcium 227.0mg	0%
Iron 6.8mg	0%
Potassium 1617.4mg	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: 18.7%

Protein: 12.2%

Carbs: 69.1%