Soy-Free Tuna and Cucumber Sushi Roll

Experience the fresh, vibrant flavors of this Soy-Free Tuna and Cucumber Sushi Roll, a delightful homemade sushi recipe that’s perfect for those with soy allergies or anyone looking for a lighter twist on traditional sushi. This recipe features perfectly seasoned sushi rice, creamy tuna filling infused with tangy mayonnaise and a hint of lemon, and crisp cucumber for a refreshing crunch—all rolled in nutritious nori sheets. With straightforward techniques and no need for soy sauce, this sushi is as beginner-friendly as it is satisfying. Serve it with pickled ginger for a complete, sushi-bar-worthy experience right at home that’s both allergy-conscious and irresistibly delicious.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori seaweed sheets
• 1 medium (julienned) Cucumber
• 1 can (5 oz) Canned tuna (packed in water, drained)
• 2 tablespoons Mayonnaise
• 1 teaspoon Lemon juice
• 1 teaspoon Wasabi (optional)
• 0.25 cup (for serving) Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water in a fine mesh sieve until water runs clear. This removes excess starch and prevents sticking.

Step 2

Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low heat, cover, and let cook for 18-20 minutes until water is absorbed.

Step 3

Remove the saucepan from heat and let the rice rest with the lid on for 10 minutes.

Step 4

While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a spatula, ensuring even coating without smashing the grains. Set rice aside to cool to room temperature.

Step 5

In a separate bowl, mix the drained tuna, mayonnaise, lemon juice, and optional wasabi to create a creamy filling.

Step 6

On a bamboo sushi mat or clean kitchen towel, place a sheet of nori shiny side down.

Step 7

Spread a thin, even layer of sushi rice across 2/3 of the nori sheet, leaving the top edge bare to seal the roll.

Step 8

Arrange a few cucumber julienne slices and a generous tablespoon of the tuna mixture horizontally across the rice, about 1 inch from the edge closest to you.

Step 9

Using the mat or towel, carefully roll the sushi away from you, tucking the filling tightly as you go. Seal the roll by pressing the bare nori edge against the roll using a touch of water to stick it.

Step 10

Repeat until all ingredients are used.

Step 11

Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Step 12

Serve with pickled ginger on the side and enjoy your soy-free sushi!

Nutrition Facts

Serving size	(908.3g)

Amount per serving	% Daily Value*
Calories	668.0

Total Fat 23.4g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 40.0mg	0%
Sodium 2455.0mg	0%
Total Carbohydrate 96.9g	0%
Dietary Fiber 5.8g	0%
Total Sugars 16.5g
Protein 15.9g	0%

Vitamin D 22.7IU	0%
Calcium 152.9mg	0%
Iron 2.9mg	0%
Potassium 585.8mg	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: 31.8%

Protein: 9.6%

Carbs: 58.6%