Soy-Free Sushi Roll with Eel Sauce

Discover a delightful twist on traditional sushi with this Soy-Free Sushi Roll with Eel Sauce, perfect for those seeking a flavorful, soy-free alternative. This recipe artfully combines fluffy seasoned sushi rice, crisp julienned cucumber and carrot, creamy avocado, and your choice of imitation crab or cooked shrimp, all wrapped in savory nori sheets. The magic lies in the homemade soy-free eel sauce, crafted with coconut aminos, honey, and mirin, delivering a rich umami flavor without soy. Roll these beauties using a bamboo mat for the perfect presentation and finish with a drizzle of the luscious eel sauce and a sprinkle of toasted sesame seeds. Ready in under an hour, this customizable, allergen-friendly sushi is ideal for entertaining or treating yourself to a gourmet homemade meal.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 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
• 0.5 cup cucumber, julienned
• 1 whole avocado, sliced
• 0.5 cup imitation crab or cooked shrimp (optional)
• 0.5 cup carrot, julienned
• 1 tablespoon toasted sesame seeds
• 3 tablespoons coconut aminos
• 1 tablespoon honey
• 1 tablespoon mirin
• 1 tablespoon water (for eel sauce)
• 1 piece bamboo sushi mat (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water (1.25 cups) in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Let the rice cool to room temperature.

Step 3

To prepare the soy-free eel sauce, combine coconut aminos, honey, mirin, and water in a small saucepan over medium heat. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool.

Step 4

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a flat surface. Using wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 5

Place cucumber, avocado, carrot, and your chosen protein (if using) horizontally across the center of the rice.

Step 6

Using the bamboo mat or your hands, carefully roll the sushi from the bottom edge, pressing gently but firmly to form a tight roll. Seal the roll by moistening the top border of nori with a little water and pressing it closed.

Step 7

Use a sharp knife to slice the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 8

Drizzle the soy-free eel sauce over the sushi rolls and sprinkle with toasted sesame seeds before serving.

Step 9

Repeat the process with the remaining ingredients to make additional rolls. Serve fresh and enjoy your soy-free sushi!

Nutrition Facts

Serving size	(1241.2g)

Amount per serving	% Daily Value*
Calories	957.0

Total Fat 27.3g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0g
Cholesterol 23.6mg	0%
Sodium 3184.2mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 61.3g
Protein 22.5g	0%

Vitamin D 0IU	0%
Calcium 197.3mg	0%
Iron 4.8mg	0%
Potassium 1678.2mg	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: 25.3%

Protein: 9.3%

Carbs: 65.4%