Gluten-Free Prawn Sushi Roll

Elevate your sushi game with this Gluten-Free Prawn Sushi Roll recipe, a fresh and flavorful take on a Japanese classic. Perfect for sushi lovers with dietary restrictions, this recipe swaps standard soy sauce for a gluten-free alternative, while still delivering the authentic flavors you crave. Plump, tender prawns are paired with creamy avocado and crisp cucumber, wrapped in perfectly seasoned sushi rice and toasted nori for a delightful combination of textures. With easy step-by-step instructions, this 30-minute dish is as fun to make as it is to eat. Serve alongside gluten-free soy sauce, tangy pickled ginger, and a touch of wasabi for a complete sushi night experience at home. Whether it's for a light lunch or an impressive dinner party appetizer, these sushi rolls are sure to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 unit Prawns
• 3 sheets Nori sheets
• 1 unit Avocado
• 0.5 unit Cucumber
• 1 teaspoon Lemon juice
• 0 as needed Gluten-free soy sauce
• 0 as needed Wasabi
• 0 as needed Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for fluffier rice.

Step 2

Combine the rinsed sushi rice and water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes.

Step 3

Remove the pot from heat and let it stand, covered, for 10 minutes.

Step 4

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

Step 5

Transfer the cooked rice to a large bowl. Gradually fold the vinegar mixture into the rice with a spatula or wooden spoon. Let the sushi rice cool to room temperature.

Step 6

Bring a pot of salted water to a boil and add the prawns. Cook for 3-4 minutes until they turn pink and opaque. Drain and transfer to an ice bath to cool quickly.

Step 7

Peel and devein the prawns, then set them aside.

Step 8

Peel and slice the avocado into thin strips. Drizzle with lemon juice to prevent browning.

Step 9

Peel the cucumber and cut into thin matchstick-sized pieces.

Step 10

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

Step 11

Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 12

Arrange prawns, avocado, and cucumber in a line across the center of the rice.

Step 13

Lift the edge of the bamboo mat closest to you and roll it away from you, pressing gently to shape it into a compact log.

Step 14

Moisten the bare edge of the nori sheet with water to seal the roll.

Step 15

Using a sharp knife, slice the roll into 6-8 bite-sized pieces.

Step 16

Repeat with the remaining nori and fillings.

Step 17

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

Nutrition Facts

Serving size	912.9 grams (912.9g)

Amount per serving	% Daily Value*
Calories	678

Total Fat 23.90g	31%
Saturated Fat 3.60g	18%
Polyunsaturated Fat 2.80g
Cholesterol 84mg	28%
Sodium 2629mg	114%
Total Carbohydrate 98.30g	36%
Dietary Fiber 13.60g	49%
Total Sugars 16.70g
Protein 21.30g	43%

Vitamin D 0IU	0%
Calcium 129mg	10%
Iron 3mg	18%
Potassium 1316mg	28%

*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: 31.0%

Protein: 12.3%

Carbs: 56.7%