Gluten-Free Fried Sushi Roll

Crispy, golden, and packed with fresh, vibrant flavors, this Gluten-Free Fried Sushi Roll is a sensational twist on traditional sushi that's perfect for gluten-free food lovers. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and your choice of fresh fish, these rolls are coated in a light gluten-free batter and breadcrumbs before being fried to crispy perfection. The result is a tantalizing combination of crunchy exterior and tender, savory fillings. Serve these irresistible rolls with gluten-free soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality treat made right in your kitchen. Perfect for sushi nights, dinner parties, or whenever you're craving a fun, gluten-free indulgence!

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 teaspoons Black sesame seeds
• 4 ounces Fish of choice (e.g., salmon or tuna)
• 0.5 English cucumber
• 1 Avocado
• 2 Nori sheets
• 0.5 cup Gluten-free all-purpose flour
• 1 Egg
• 2 tablespoons Ice cold water
• 1 cup Gluten-free breadcrumbs
• 2 cups Vegetable oil
• 2 tablespoons Gluten-free soy sauce
• as needed Pickled ginger and wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a saucepan, bring to a boil, then reduce heat to a simmer and cover. Cook for 10-12 minutes, until the water is absorbed. Remove from heat and let it stand covered for another 10 minutes.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice along with the black sesame seeds. Allow the rice to cool to room temperature.

Step 3

Slice the fish into long strips. Peel and cut the cucumber into thin strips, removing the seeds. Slice the avocado into thin strips.

Step 4

Lay a bamboo sushi mat on a clean surface. Place a sheet of nori shiny side down. With wet hands, spread half the sushi rice evenly over the nori, leaving a 1-inch margin at the top edge.

Step 5

Arrange half of the fish, cucumber, and avocado strips across the center of the rice.

Step 6

Use the bamboo mat to roll the sushi tightly away from you, applying gentle pressure as you roll. Seal the edge with a little water if needed. Repeat with the remaining nori, rice, and fillings to create a second roll.

Step 7

In a shallow bowl, combine the gluten-free flour, egg, and ice cold water to create a smooth batter.

Step 8

Place the gluten-free breadcrumbs in a separate shallow dish.

Step 9

Coat each sushi roll in the batter, then roll in the breadcrumbs until fully covered.

Step 10

In a heavy-bottomed pot, heat the vegetable oil to 350°F (180°C). Carefully lower each roll into the oil using tongs. Fry for about 3-4 minutes, turning occasionally, until golden brown and crisp.

Step 11

Remove the rolls from the oil and drain on a paper towel-lined plate.

Step 12

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

Step 13

Serve the gluten-free fried sushi rolls with gluten-free soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	1877.8 grams (1877.8g)

Amount per serving	% Daily Value*
Calories	5670

Total Fat 478.40g	613%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 273.30g
Cholesterol 258mg	86%
Sodium 5027mg	219%
Total Carbohydrate 326.70g	119%
Dietary Fiber 22.90g	82%
Total Sugars 24.30g
Protein 59.50g	119%

Vitamin D 645IU	3223%
Calcium 340mg	26%
Iron 10mg	53%
Potassium 1837mg	39%

*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: 73.6%

Protein: 4.1%

Carbs: 22.3%