Gluten-Free California Rolls

Satisfy your sushi cravings with these irresistible Gluten-Free California Rolls, a fresh and flavorful take on a classic favorite that’s perfect for anyone avoiding gluten. Featuring fluffy sushi rice seasoned with a tangy rice vinegar blend, these rolls showcase a creamy avocado, crisp cucumber, and a rich crab and mayonnaise filling, all wrapped in gluten-free nori sheets. Lightly sprinkled with toasted sesame seeds for added texture, each roll is handcrafted for the perfect bite. Ready in just about an hour, these homemade sushi rolls are ideal for family dinners, entertaining guests, or simply treating yourself. Serve them alongside pickled ginger, wasabi, and gluten-free soy sauce for a completely satisfying gluten-free sushi experience!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 2 tablespoons Gluten-free soy sauce
• 8 ounces Cooked crab meat
• 2 tablespoons Mayonnaise
• 1 medium Avocado
• 1 small Cucumber
• 4 pieces Gluten-free nori sheets
• 2 tablespoons Toasted sesame seeds
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Drain well.

Step 2

In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from the heat and let it sit covered for 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.

Step 4

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture using a spatula while cooling the rice to room temperature. Set aside.

Step 5

Meanwhile, in a small bowl, combine gluten-free soy sauce with the cooked crab meat and mayonnaise. Mix well and set aside.

Step 6

Slice the avocado in half, remove the pit, and cut the flesh into thin slices. Peel and cut the cucumber into thin strips, about the same length as the width of the nori.

Step 7

Place a sheet of nori on a bamboo sushi mat with the shiny side down. Wet your fingers to prevent sticking and spread about 1/4 of the sushi rice across the nori, leaving a 1-inch border at the top.

Step 8

Sprinkle a portion of toasted sesame seeds over the rice.

Step 9

Flip the nori sheet over so the rice is facing down on the mat. Line the bottom edge of the nori with a portion of the crab mixture.

Step 10

Add a line of avocado slices and cucumber strips over the crab mixture.

Step 11

Using the bamboo mat, carefully roll the nori and rice over the filling tightly. Roll until the top edge seals the roll.

Step 12

Slice the roll into 8 equal pieces using a sharp, wet knife.

Step 13

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

Step 14

Serve the Gluten-Free California Rolls with pickled ginger, wasabi, and a small dish of gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	1185.4 grams (1185.4g)

Amount per serving	% Daily Value*
Calories	1193

Total Fat 55.70g	71%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 2.80g
Cholesterol 171mg	57%
Sodium 5872mg	255%
Total Carbohydrate 105.20g	38%
Dietary Fiber 14.90g	53%
Total Sugars 15.80g
Protein 69.90g	140%

Vitamin D 0IU	0%
Calcium 480mg	37%
Iron 7mg	38%
Potassium 1890mg	40%

*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: 41.7%

Protein: 23.3%

Carbs: 35.0%