Soy-Free Rainbow Sushi Roll

Elevate your sushi game with this vibrant and healthy Soy-Free Rainbow Sushi Roll, perfect for anyone seeking a refined twist on traditional sushi without relying on soy-based ingredients. Bursting with fresh, colorful vegetables like crunchy cucumber, creamy avocado, crisp carrot, and sweet red bell pepper, these rolls are beautifully layered with your choice of smoked salmon or tender tuna steak. Topped with a sprinkle of masago for an added pop of texture and flavor, these homemade sushi rolls are as gorgeous as they are delicious. With rice perfectly seasoned using a simple rice vinegar blend, this recipe is beginner-friendly yet sophisticated enough to impress at any gathering. Enjoy it with pickled ginger on the side for a refreshing finish. Whether you're a sushi enthusiast or experimenting for the first time, this soy-free rainbow sushi is a show-stopping addition to your culinary repertoire.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 1/3 cup Rice vinegar
• 2 tablespoons Sugar
• 1.5 teaspoons Salt
• 5 pieces Nori sheets
• 1 large Cucumber
• 1 large Avocado
• 1 large Carrot
• 1 medium Red bell pepper
• 8 oz Smoked salmon
• 8 oz Tuna steak
• 1/4 cup Masago (capelin roe)
• 1 teaspoon Wasabi paste
• 1 small jar Pickled ginger

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed rice and water over medium heat. Bring to a boil, then reduce to a simmer. Cover and cook for 18 minutes or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.

Step 4

Once the rice is cooked, transfer it to a large wooden or glass bowl. Gradually add the vinegar mixture to the rice while gently folding to cool the rice evenly.

Step 5

Peel the cucumber, cut it in half lengthwise, remove seeds, and slice into thin strips. Halve the avocado, remove the pit, and slice it thinly. Peel and julienne the carrot. Core and thinly slice the red bell pepper.

Step 6

Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.

Step 7

With wet hands, spread about 3/4 cup of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange a thin strip of cucumber, avocado slices, carrot, and red bell pepper across the center of the rice.

Step 9

Top with smoked salmon slices or a strip of tuna steak. Optionally, add a small amount of wasabi if desired.

Step 10

Lift the edge of the mat closest to you, roll it tightly over the filling, pressing gently to seal the edges. Use the border of the nori to seal the roll.

Step 11

Sprinkle a small amount of masago on top of each roll to add color.

Step 12

Slice the roll into 8 pieces with a sharp damp knife.

Step 13

Repeat the rolling process with the remaining ingredients.

Step 14

Serve the sushi rolls with pickled ginger on the side. Enjoy!

Nutrition Facts

Serving size	(2535.2g)

Amount per serving	% Daily Value*
Calories	1854.7

Total Fat 53.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 202.5mg	0%
Sodium 7517.5mg	0%
Total Carbohydrate 208.7g	0%
Dietary Fiber 27.6g	0%
Total Sugars 40.5g
Protein 136.4g	0%

Vitamin D 1551.3IU	0%
Calcium 344.3mg	0%
Iron 11.2mg	0%
Potassium 3714.8mg	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: 25.9%

Protein: 29.3%

Carbs: 44.8%