Gluten-Free Shrimp Sushi

Elevate your sushi game with this irresistible Gluten-Free Shrimp Sushi recipe, perfect for those seeking a healthy yet indulgent homemade treat. Featuring tender sushi rice seasoned with tangy rice vinegar, fresh nori sheets, and a delightful filling of succulent cooked shrimp, crisp cucumber, and creamy avocado, this recipe delivers restaurant-quality sushi in the comfort of your own kitchen. With the added bonus of gluten-free soy sauce and classic accompaniments like wasabi and pickled ginger, it’s a safe and flavorful choice for gluten-sensitive foodies. Easy-to-follow instructions and a 45-minute prep time make this dish accessible for sushi beginners, while its elegant presentation is guaranteed to impress at any gathering. Perfect for sushi nights, casual dinners, or as a stunning appetizer, these rolls offer the perfect balance of flavor, texture, and nutrition.

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 12 pieces Cooked shrimp
• 1 medium, julienned Cucumber
• 1 ripe, sliced Avocado
• 0.5 cup Gluten-free soy sauce
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice in a mesh strainer under cold running water until the water runs clear.

Step 2

Combine the rinsed rice and 1.25 cups of water in a medium saucepan and bring to a boil over high heat.

Step 3

Reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 4

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

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Step 6

Lay a bamboo sushi mat on a clean surface, place a sheet of plastic wrap over it, and then lay a nori sheet, shiny side down.

Step 7

With wet hands, spread a thin layer of the seasoned rice over the nori, leaving about 1-inch at the top edge.

Step 8

Arrange 3 pieces of shrimp, cucumber, and avocado slices horizontally across the center of the rice.

Step 9

Use the mat to gently roll the nori over the filling, applying even pressure to form a tight roll.

Step 10

Seal the edge of the nori with a bit of water or rice vinegar.

Step 11

Repeat steps 6 to 10 with the remaining nori sheets and fillings to make three more rolls.

Step 12

Use a sharp knife to cut each roll into 6 to 8 pieces, wiping the knife with a damp cloth between cuts.

Step 13

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

Nutrition Facts

Serving size	1054.5 grams (1054.5g)

Amount per serving	% Daily Value*
Calories	666

Total Fat 5.60g	7%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.30g
Cholesterol 240mg	80%
Sodium 9145mg	398%
Total Carbohydrate 102.90g	37%
Dietary Fiber 6.00g	21%
Total Sugars 22.80g
Protein 46.90g	94%

Vitamin D 0IU	0%
Calcium 193mg	15%
Iron 6mg	33%
Potassium 995mg	21%

*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: 7.8%

Protein: 28.9%

Carbs: 63.4%