Soy-Free Yellowtail Roll

Experience the fresh, clean flavors of sushi with a modern twist in this Soy-Free Yellowtail Roll recipe. Made with premium sushi-grade yellowtail, creamy avocado, and crunchy cucumber, this homemade sushi roll is a perfect balance of texture and taste. The sushi rice is delicately seasoned with a blend of rice vinegar, sugar, and salt, while nori sheets hold everything together in a neatly rolled package. For a soy-free alternative, coconut aminos takes center stage as a mild and slightly sweet dipping sauce, paired with optional wasabi for a spicy kick. This recipe is a must-try for sushi lovers seeking a gluten-free, soy-free option that’s easy to make at home. Impress your guests or elevate a stay-at-home dinner with this vibrant, restaurant-quality dish that’s both healthy and satisfying.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 2

Ingredients

• 4 ounces Sushi-grade yellowtail
• 2 sheets Nori (seaweed sheets)
• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 piece Cucumber
• 0.5 piece Avocado
• 2 tablespoons Coconut aminos (soy-free alternative)
• 0.25 teaspoon Wasabi paste (optional)
• 1 tablespoon Pickled ginger (optional, for serving)
• 1 piece (sized to cover sushi mat) Plastic wrap

Directions

Step 1

Cook the sushi rice according to package instructions, then let it cool slightly.

Step 2

In a small bowl, combine the rice vinegar, sugar, and salt. Heat the mixture in the microwave for 10-15 seconds, then stir until the sugar dissolves.

Step 3

Pour the vinegar mixture over the cooked sushi rice and gently fold it in to season the rice. Set aside to cool completely.

Step 4

Slice the yellowtail into thin strips approximately 1/2 inch wide.

Step 5

Peel the cucumber and cut it into thin matchstick pieces. Do the same with the avocado after removing the pit.

Step 6

Lay a sushi rolling mat on a flat surface and cover it with plastic wrap to prevent sticking.

Step 7

Place a sheet of nori, shiny side down, on the plastic-wrapped mat.

Step 8

Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 9

Arrange the yellowtail strips, cucumber, and avocado horizontally across the middle of the rice layer.

Step 10

Using the mat, carefully roll the sushi into a tight cylinder, applying gentle pressure to hold the shape. Seal the roll by moistening the bare edge of nori with water and pressing it closed.

Step 11

Use a sharp knife to cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to maintain clean slices.

Step 12

Repeat steps 7-11 with the remaining nori, rice, and fillings to create a second roll.

Step 13

In a small bowl, pour the coconut aminos for dipping. Add wasabi paste to the side, if desired.

Step 14

Arrange the sushi pieces on a plate and serve with coconut aminos, pickled ginger, and wasabi paste on the side.

Nutrition Facts

Serving size	(609.3g)

Amount per serving	% Daily Value*
Calories	653.2

Total Fat 17.6g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 62.4mg	0%
Sodium 1929.1mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 13.5g
Protein 34.8g	0%

Vitamin D 0IU	0%
Calcium 64.5mg	0%
Iron 2.9mg	0%
Potassium 1136.0mg	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: 24.9%

Protein: 21.9%

Carbs: 53.3%