Soy-Free Rainbow Roll Sushi

Bright, fresh, and free of soy, this Soy-Free Rainbow Roll Sushi is a vibrant twist on the classic sushi roll. Packed with an array of colorful, nutrient-rich ingredients like creamy avocado, crisp cucumber, sweet mango, and julienned veggies, this sushi is as stunning as it is satisfying. Topped with delicate slices of sushi-grade salmon, tuna, and mango for a signature "rainbow" effect, this recipe is a feast for the eyes and the palate. Perfect for those seeking a light, allergen-friendly alternative, the dish is made without soy sauce, allowing the natural flavors of the fresh fish and produce to shine. With step-by-step instructions and a total prep and cook time of under an hour, this dish is ideal for a homemade sushi night. Serve with wasabi paste and pickled ginger for a gourmet experience that’s both healthy and delicious!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups sushi rice
• 1.75 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori sheets
• 1 medium, julienned cucumber
• 1 medium, sliced avocado
• 1 medium, julienned carrot
• 0.5 medium, julienned red bell pepper
• 4 ounces, thinly sliced sushi-grade salmon
• 4 ounces, thinly sliced sushi-grade tuna
• 1 small, thinly sliced ripe mango
• 2 tablespoons wasabi paste
• 0.5 cup pickled ginger

Directions

Step 1

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

Step 2

Combine the rinsed sushi rice and 1.75 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions, or bring it to a boil, then reduce to a simmer, cover, and cook for about 18-20 minutes until the water is absorbed.

Step 3

While the rice is cooking, in a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Set aside to cool.

Step 4

Once the rice is cooked, transfer it gently to a large bowl and while the rice is still hot, add the vinegar mixture, folding it into the rice with a wooden spoon. Let the rice cool to room temperature.

Step 5

Prepare the fillings: julienne the cucumber, carrot, and red bell pepper; slice the avocado and mango thinly.

Step 6

Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori, shiny side down, on the mat.

Step 7

With wet hands, evenly spread a thin layer of prepared sushi rice over the nori, leaving about 1 inch of nori exposed on the top edge.

Step 8

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

Step 9

Gently lift the edge of the mat closest to you, and roll it over the filling, pressing gently but firmly to form a roll. Continue until the entire sheet is rolled up.

Step 10

With a sharp knife, slice the roll into six equal pieces.

Step 11

Top each sushi slice with a piece of sliced salmon, tuna, and mango to create the rainbow effect.

Step 12

Serve with wasabi paste and pickled ginger on the side. Enjoy your soy-free rainbow roll sushi!

Nutrition Facts

Serving size	(1627.7g)

Amount per serving	% Daily Value*
Calories	1293.8

Total Fat 42.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 106.6mg	0%
Sodium 4824.9mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 22.7g	0%
Total Sugars 27.4g
Protein 67.1g	0%

Vitamin D 673.6IU	0%
Calcium 245.6mg	0%
Iron 6.2mg	0%
Potassium 2640.9mg	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: 29.8%

Protein: 20.8%

Carbs: 49.4%