Gluten-Free Maki Rolls

Discover the art of making **Gluten-Free Maki Rolls**, a fresh and flavorful Japanese-inspired dish that's perfect for sushi lovers with dietary restrictions! This recipe features fluffy sushi rice seasoned with a tangy rice vinegar blend, paired with crisp vegetables like cucumber, carrot, and creamy avocado, all wrapped in nutrient-rich nori sheets. For an extra savory touch, you have the option of adding tender crab meat or shrimp. Best of all, it's completely gluten-free, using tamari or gluten-free soy sauce for dipping. With a simple rice preparation technique and step-by-step rolling instructions, you'll master these elegant, bite-sized rolls in no time. Perfect for serving at dinner parties, a healthy lunch, or a fun cooking activity, these maki rolls combine versatility with vibrant flavors.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2.5 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoons Gluten-free soy sauce
• 4 Nori sheets
• 1 Cucumber
• 1 Avocado
• 1 Carrot
• 4 ounces Cooked shrimp or crab meat (optional)
• 0.5 teaspoon Wasabi paste
• 1 tablespoon Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 15-20 minutes or until the water is completely absorbed.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.

Step 5

Peel and slice the cucumber, avocado, and carrot into thin strips. If using shrimp or crab, ensure it's cooked and sliced into small pieces.

Step 6

Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your fingers with water to prevent sticking and spread an even layer of the seasoned rice over the nori, leaving a 1-inch border at the top.

Step 7

Add a stripe of wasabi paste across the rice, then arrange the cucumber, avocado, carrot, and optional shrimp or crab meat along the bottom third of the sheet.

Step 8

Using the mat, carefully lift the edge closest to you and start rolling it over the filling, applying gentle pressure to shape the roll. Roll until you reach the border of the nori.

Step 9

Moisten the edge of the nori with a bit of water, then complete the roll, sealing it tightly.

Step 10

Use a sharp knife to cut the roll into 6-8 equal pieces. Wipe the blade with a damp cloth between cuts to ensure clean slices.

Step 11

Repeat the process with the remaining ingredients.

Step 12

Serve the gluten-free maki rolls with gluten-free soy sauce, pickled ginger, and additional wasabi, if desired.

Nutrition Facts

Serving size	1062.9 grams (1062.9g)

Amount per serving	% Daily Value*
Calories	777

Total Fat 24.80g	32%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 2.90g
Cholesterol 222mg	74%
Sodium 4876mg	212%
Total Carbohydrate 103.90g	38%
Dietary Fiber 15.50g	55%
Total Sugars 18.00g
Protein 41.10g	82%

Vitamin D 203IU	1014%
Calcium 157mg	12%
Iron 4mg	22%
Potassium 1715mg	36%

*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: 27.8%

Protein: 20.5%

Carbs: 51.7%