Soy-Free Tobiko Sushi

Indulge in the delicious fusion of vibrant flavors and textures with this Soy-Free Tobiko Sushi recipe, a perfect choice for sushi lovers seeking an umami-packed treat without soy. Featuring fluffy, seasoned sushi rice, crunchy fresh vegetables like cucumber and carrot, creamy avocado, and the signature pop of tobiko (flying fish roe), this homemade sushi roll is as visually stunning as it is flavorful. The recipe expertly balances traditional Japanese sushi-making techniques with straightforward instructions, making it accessible for both beginners and seasoned chefs. With no soy sauce required, it caters to special dietary preferences while still delivering a satisfying bite. Serve these colorful rolls as a light lunch, party appetizer, or refreshing dinner entrée – complete with optional wasabi for those who crave a hint of heat. Perfectly rolled and bursting with freshness, this soy-free sensation is sushi reimagined!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 sheets Nori sheets
• 0.25 cup Tobiko (flying fish roe)
• 0.5 piece Cucumber
• 0.5 piece Carrot
• 1 piece Avocado
• 1 teaspoon Fresh lemon juice
• 0.5 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch for perfectly sticky rice.

Step 2

Add 1 cup of sushi rice and 1.25 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold to combine and allow the rice to cool to room temperature.

Step 5

While the rice cools, prepare the fillings. Julienne the cucumber and carrot into thin strips. Slice the avocado and toss it with fresh lemon juice to prevent browning.

Step 6

Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice (about 1/3 of the cooked rice) over the nori, leaving a 1-inch border at the top edge.

Step 7

Sprinkle a layer of tobiko over the rice to add vibrant color and crunch.

Step 8

Add a horizontal line of cucumber, carrot, and avocado across the middle of the rice.

Step 9

Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing gently to seal the roll as you go. The empty edge of the nori sheet will stick to itself to seal the roll.

Step 10

Repeat the process with the remaining ingredients to make three rolls.

Step 11

Slice each roll into 6-8 equal pieces using a sharp knife. Wipe the blade with a damp cloth between cuts for clean slices.

Step 12

Serve immediately with optional wasabi on the side for an added kick. Enjoy your soy-free Tobiko Sushi!

Nutrition Facts

Serving size	(954.8g)

Amount per serving	% Daily Value*
Calories	710.9

Total Fat 27.1g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 39.3mg	0%
Sodium 2320.5mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 14.4g	0%
Total Sugars 17.5g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 93.9mg	0%
Iron 3.9mg	0%
Potassium 1304.0mg	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: 32.5%

Protein: 12.3%

Carbs: 55.2%