Gluten-Free Rainbow Roll

Brighten up your table and your palate with this vibrant Gluten-Free Rainbow Roll recipe, a delightful twist on traditional sushi that’s both colorful and wholesome. This recipe features perfectly seasoned gluten-free sushi rice rolled with an array of fresh, crisp vegetables including cucumber, carrot, avocado, and a medley of red and yellow bell peppers. Each roll is wrapped in nori for the perfect bite of umami and served with gluten-free tamari, zesty wasabi, and tangy pickled ginger for a complete sushi experience. Ideal for gluten-free diets, this recipe is a visual feast and a healthier, homemade alternative to takeout, perfect for appetizers, parties, or sushi nights at home. With a beautiful rainbow of ingredients and straightforward steps, you can craft these elegant rolls in under an hour, impressing family and guests alike with your sushi-making skills.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 5

Ingredients

• 2 cups Gluten-free sushi rice
• 2.5 cups Water
• 1.5 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 0.5 teaspoons Salt
• 5 sheets Nori sheets
• 1 medium, julienned Cucumber
• 1 medium, julienned Carrot
• 1 medium, sliced Avocado
• 0.5 medium, julienned Red bell pepper
• 0.5 medium, julienned Yellow bell pepper
• 0.25 cup Gluten-free tamari soy sauce
• 0 to taste Wasabi
• 0 to serve Pickled ginger

Directions

Step 1

Rinse the gluten-free sushi rice under cold water until the water runs clear. This helps remove excess starch and will prevent the rice from becoming too sticky.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water has been absorbed.

Step 4

Remove the saucepan from heat and let it sit, covered, for 10 minutes to steam.

Step 5

Combine rice vinegar, sugar, and salt in a small bowl. Mix until the sugar and salt dissolve. This is your sushi vinegar.

Step 6

Transfer the cooked rice to a large wooden or glass bowl. Gently fold in the sushi vinegar using a rice paddle or a wooden spoon, ensuring not to mash the rice.

Step 7

Allow the seasoned rice to cool to room temperature.

Step 8

Prepare your vegetables by julienning the cucumber, carrot, and both peppers, and slicing the avocado. Set aside.

Step 9

Place one sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.

Step 10

Wet your hands with water to prevent sticking, then take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.

Step 11

Arrange a few strips of cucumber, carrot, avocado, and bell peppers horizontally across the center of the rice-topped nori.

Step 12

Using the bamboo mat, start rolling the sushi away from you, gently but firmly tucking in the vegetables until the roll is complete.

Step 13

Slice the roll into 8 equal pieces using a sharp knife moistened with water.

Step 14

Repeat with the remaining ingredients to make additional rolls.

Step 15

Serve the rainbow rolls with gluten-free tamari, wasabi, and pickled ginger.

Nutrition Facts

Serving size	1683 grams (1683.0g)

Amount per serving	% Daily Value*
Calories	1025

Total Fat 24.20g	31%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 5135mg	223%
Total Carbohydrate 185.90g	68%
Dietary Fiber 20.90g	75%
Total Sugars 21.60g
Protein 28.40g	57%

Vitamin D 0IU	0%
Calcium 177mg	14%
Iron 5mg	25%
Potassium 2065mg	44%

*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: 20.3%

Protein: 10.6%

Carbs: 69.2%