Soy-Free Spicy Tuna Roll

Skip the soy but keep all the flavor with this irresistible Soy-Free Spicy Tuna Roll! This homemade sushi recipe combines tender, sushi-grade tuna tossed in a creamy, zesty sriracha mayo with crisp cucumber and buttery avocado, all wrapped in perfectly seasoned sushi rice and nori. Coconut aminos provide a delicious soy-free dipping option, making this roll ideal for those with dietary restrictions. Impress your taste buds (and your dinner guests) with this 45-minute sushi tutorial, complete with simple techniques for rolling and slicing like a pro. Perfect for a light lunch, elegant appetizer, or sushi night at home, this gluten-free recipe delivers fresh, restaurant-worthy results in every bite!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 6 ounces Sushi-grade tuna
• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 2 sheets Nori (seaweed sheets)
• 2 tablespoons Mayonnaise
• 1 teaspoon Sriracha
• 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
• 0.25 whole Cucumber
• 0.5 whole Avocado
• 0.5 teaspoons Wasabi (optional)
• 1 tablespoon Pickled ginger (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to keep the rice from being mushy.

Step 2

Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until all the water is absorbed.

Step 3

In a small saucepan, mix rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Once the rice is cooked, gently fold the vinegar mixture into the rice. Let it cool to room temperature.

Step 4

While the rice cools, prepare the fillings. Dice the tuna into small cubes and mix with mayonnaise and sriracha in a bowl to create the spicy tuna mixture. Julienne the cucumber and slice the avocado into thin pieces.

Step 5

Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.

Step 6

Spread a thin line of spicy tuna horizontally along the bottom third of the rice. Add cucumber and avocado slices alongside the tuna.

Step 7

Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing firmly to form a compact roll. Seal the edge with a bit of water.

Step 8

Cut the roll into 6-8 even pieces using a very sharp knife. Clean the blade after each cut for neat slices.

Step 9

Repeat with the second sheet of nori and the remaining ingredients.

Step 10

Serve with coconut aminos for dipping, a dollop of wasabi, and pickled ginger on the side if desired.

Nutrition Facts

Serving size	(936.4g)

Amount per serving	% Daily Value*
Calories	928.6

Total Fat 34.7g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 96.3mg	0%
Sodium 2249.6mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 22.2g
Protein 49.8g	0%

Vitamin D 115.7IU	0%
Calcium 69.5mg	0%
Iron 3.6mg	0%
Potassium 1374.4mg	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: 34.3%

Protein: 21.9%

Carbs: 43.8%