Gluten-Free Classic Maki Roll

Perfect for sushi lovers seeking a gluten-free twist, this Gluten-Free Classic Maki Roll recipe offers a delightful balance of fresh, vibrant flavors and a touch of culinary artistry. Featuring seasoned sushi rice, crisp cucumber, creamy avocado, and your choice of fresh tuna or salmon, all wrapped in a sheet of umami-packed nori, these homemade rolls are as satisfying as they are elegant. With step-by-step instructions that guide you through making perfectly rolled maki, this recipe is beginner-friendly yet ideal for impressing guests. Served with gluten-free soy sauce for that quintessential sushi experience, this dish embodies simplicity, freshness, and accessibility—all in under an hour. Whether you're hosting a sushi night or satisfying a midweek craving, this gluten-free creation proves that dietary restrictions don't mean compromising on taste or tradition.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 4 sheets nori sheets
• 4 ounces fresh tuna or salmon
• 1 small cucumber
• 1 small avocado
• 0.25 cup gluten-free soy sauce

Directions

Step 1

Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear.

Step 2

In a saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once the water boils, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes. After cooking, remove from heat and let it rest, covered, for another 10 minutes.

Step 4

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

Step 5

Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture over the rice, gently folding it in with a wooden spatula. Allow the rice to cool to room temperature.

Step 6

While the rice cools, prepare the fillings: chop the tuna or salmon into long thin strips. Peel the cucumber and avocado, removing the seeds from the cucumber and the pit from the avocado. Slice both into long strips.

Step 7

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.

Step 8

Wet your hands to prevent sticking, then spread a thin layer of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.

Step 9

Arrange a few strips of fish, cucumber, and avocado horizontally along the center of the rice.

Step 10

Lift the edge of the mat closest to you, and begin rolling the sushi away from you, applying even pressure. Press firmly but do not squish the roll as you go.

Step 11

Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a wet cloth between slices to ensure clean cuts.

Step 12

Repeat the process with the remaining ingredients.

Step 13

Serve the maki rolls with gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	937.8 grams (937.8g)

Amount per serving	% Daily Value*
Calories	765

Total Fat 24.40g	31%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 2.20g
Cholesterol 43mg	14%
Sodium 4967mg	216%
Total Carbohydrate 95.40g	35%
Dietary Fiber 11.40g	41%
Total Sugars 15.00g
Protein 41.60g	83%

Vitamin D 257IU	1287%
Calcium 87mg	7%
Iron 5mg	26%
Potassium 1753mg	37%

*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: 28.6%

Protein: 21.7%

Carbs: 49.7%