Soy-Free Tuna Avocado Roll

Discover the ultimate Soy-Free Tuna Avocado Roll—a fresh and healthy twist on classic sushi that’s perfect for a light lunch or sophisticated appetizer. This recipe eliminates soy by using coconut aminos for a gluten-free, soy-free dipping alternative, making it ideal for anyone with dietary restrictions. Sushi-grade tuna brings a fresh, ocean-sweet flavor, while creamy avocado and crisp cucumber add layers of texture and balance. Fragrant sushi rice, seasoned with a blend of rice vinegar, sugar, and salt, provides the perfect canvas for these vibrant ingredients. Rolled expertly in nori sheets and served with zesty wasabi and pickled ginger, these rolls are as beautiful as they are delicious. Quick to prepare and rich in omega-3s, this sushi recipe is a must-try for home chefs looking to elevate their culinary repertoire.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 ounces Fresh tuna (sushi-grade)
• 0.5 whole Avocado
• 0.5 whole Cucumber
• 2 sheets Nori (seaweed sheets)
• 2 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger (for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Step 2

While the rice is cooking, prepare the sushi rice seasoning. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely.

Step 3

Once the rice is cooked and slightly cooled, transfer it to a large bowl and gently fold in the seasoning mixture using a wooden spatula. Let the rice cool to room temperature.

Step 4

Slice the tuna into thin strips, about 1/2 inch wide. Peel and pit the avocado, then slice it into thin, even strips. Cut the cucumber into matchstick-sized pieces.

Step 5

Place 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 over the nori, leaving about 1 inch of nori bare at the top edge.

Step 6

Arrange a few strips of tuna, avocado, and cucumber horizontally across the center of the rice.

Step 7

Using the bamboo mat, carefully roll the sushi from the bottom edge up, pressing firmly to create a tight roll. Seal the roll by lightly moistening the bare edge of nori with water and pressing it closed.

Step 8

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

Step 9

With a sharp knife, cut each roll into 6-8 bite-sized pieces. Clean the knife with a damp cloth between cuts for clean edges.

Step 10

Serve the rolls with coconut aminos for dipping, wasabi paste for a spicy kick (optional), and pickled ginger on the side.

Nutrition Facts

Serving size	(981.0g)

Amount per serving	% Daily Value*
Calories	671.7

Total Fat 18.0g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 43.1mg	0%
Sodium 2111.4mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 7.1g	0%
Total Sugars 14.5g
Protein 34.9g	0%

Vitamin D 257.4IU	0%
Calcium 88.7mg	0%
Iron 4.0mg	0%
Potassium 1312.3mg	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: 24.9%

Protein: 21.4%

Carbs: 53.7%