Soy-Free Yellowtail Sushi Roll

Dive into the fresh, vibrant flavors of this Soy-Free Yellowtail Sushi Roll, a perfect option for sushi lovers seeking a soy-free alternative. Featuring tender sushi-grade yellowtail (hamachi), creamy avocado, and crisp cucumber rolled in perfectly seasoned sushi rice and nori, this recipe is a harmonious blend of textures and tastes. Coconut aminos offer a flavorful, soy-free dipping sauce, elevating each bite. With a prep time of just 30 minutes, this homemade sushi roll is surprisingly simple to craft, making it an excellent choice for an elegant dinner or a fun cooking project. Serve with pickled ginger and wasabi for an authentic sushi experience—all without the soy!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 6 ounces Sushi-grade yellowtail (hamachi)
• 1 cup Short-grain sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1.5 teaspoons Granulated sugar
• 1 teaspoon Salt
• 2 sheets Nori (seaweed sheet)
• 0.25 cup Cucumber, julienned
• 0.5 medium Avocado, thinly sliced
• 2 tablespoons Coconut aminos (soy-free soy sauce substitute)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Wasabi (optional, for serving)

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t clump together.

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 the heat to low. Cover with a tight-fitting lid and cook for 18–20 minutes, or until the water has been absorbed and the rice is tender.

Step 3

Remove the cooked rice from the heat and let it sit, covered, for 10 minutes. In the meantime, prepare the sushi rice seasoning by combining rice vinegar, sugar, and salt in a small microwave-safe bowl. Heat for 20–30 seconds and stir until the sugar and salt are dissolved.

Step 4

Transfer the rice to a wide, non-reactive bowl and sprinkle the vinegar mixture over it. Use a wooden spoon or rice paddle to gently fold the seasoning into the rice. Be careful not to mash the grains. Let the seasoned rice cool to room temperature.

Step 5

Lay a sheet of nori, shiny side down, on a bamboo sushi mat wrapped in plastic wrap for easy cleanup.

Step 6

Using damp fingers to prevent sticking, evenly spread a layer of cooled sushi rice over two-thirds of the nori sheet, leaving a border free of rice at the top edge.

Step 7

Place julienned cucumber, avocado slices, and a few strips of sushi-grade yellowtail horizontally across the center of the rice layer.

Step 8

Lift the edge of the bamboo mat closest to you and begin rolling it tightly yet gently over the fillings, pressing slightly to create a firm roll. Continue rolling until the seam is sealed.

Step 9

Using a sharp knife dipped in water, carefully slice the roll into 6–8 equal-sized pieces. Wipe the blade between cuts to prevent sticking.

Step 10

Repeat the process with the second sheet of nori and the remaining ingredients to create a second sushi roll.

Step 11

Serve the soy-free yellowtail sushi rolls with coconut aminos for dipping. Garnish with optional pickled ginger and wasabi on the side.

Nutrition Facts

Serving size	(917.0g)

Amount per serving	% Daily Value*
Calories	733.0

Total Fat 19.8g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0g
Cholesterol 93.6mg	0%
Sodium 3311.6mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 6.8g	0%
Total Sugars 14.6g
Protein 48.1g	0%

Vitamin D 0IU	0%
Calcium 110.7mg	0%
Iron 2.5mg	0%
Potassium 1408.2mg	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: 25.1%

Protein: 27.1%

Carbs: 47.8%