Gluten-Free Eel Roll

Satisfy your sushi cravings with this tantalizing Gluten-Free Eel Roll, a perfect blend of savory, creamy, and crunchy textures that's safe for gluten-sensitive diners. Crafted with seasoned gluten-free sushi rice, tender cooked eel, crisp cucumber, and buttery avocado, these homemade sushi rolls are wrapped in gluten-free nori and finished with a drizzle of rich unagi sauce and toasted sesame seeds. This recipe combines traditional Japanese flavors with a gluten-free twist, ensuring everyone can enjoy the delicate art of sushi-making at home. Ready in just 40 minutes and yielding two servings, this dish is perfect for date nights, special occasions, or simply indulging in restaurant-quality sushi from your own kitchen!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Gluten-free sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 tablespoons Gluten-free unagi sauce
• 1 6-ounce Cooked eel filet
• 2 sheets Gluten-free nori sheets
• 0.5 piece Cucumber
• 0.5 piece Avocado
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Combine the rice and water in a rice cooker or on the stovetop. Cook according to the rice cooker's instructions or bring to a boil, cover, and simmer for 18-20 minutes until the water is absorbed and rice is tender.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves.

Step 4

Once the rice is cooked, transfer it to a wooden or plastic bowl. Drizzle the vinegar mixture over the rice and gently fold the rice to combine. Let it cool to room temperature.

Step 5

Cut the cooked eel filet into strips about 1/2 inch wide.

Step 6

Cut the cucumber into thin strips and the avocado into slices.

Step 7

Place a nori sheet on a bamboo sushi mat, shiny side down.

Step 8

Wet your hands with water and take about 1/2 cup of the seasoned rice. Spread it evenly over the nori, leaving a 1-inch space at the top edge.

Step 9

Lay cucumber strips, avocado slices, and eel strips horizontally on the rice near the bottom.

Step 10

Using the bamboo mat, carefully roll the nori and rice over the filling, pressing firmly to create a tight roll. Seal the edge by moistening it with a bit of water.

Step 11

Repeat the process with the second nori sheet.

Step 12

Slice each roll into 6-8 pieces with a sharp, wet knife.

Step 13

Drizzle gluten-free unagi sauce over the top and sprinkle with toasted sesame seeds before serving.

Nutrition Facts

Serving size	979.3 grams (979.3g)

Amount per serving	% Daily Value*
Calories	953

Total Fat 37.10g	48%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 1.40g
Cholesterol 320mg	107%
Sodium 1926mg	84%
Total Carbohydrate 104.90g	38%
Dietary Fiber 8.40g	30%
Total Sugars 27.60g
Protein 50.10g	100%

Vitamin D 400IU	2001%
Calcium 179mg	14%
Iron 3mg	19%
Potassium 1240mg	26%

*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: 35.0%

Protein: 21.0%

Carbs: 44.0%