Gluten-Free Spicy Tuna Maki

Take your sushi game to the next level with this Gluten-Free Spicy Tuna Maki, a perfect fusion of bold flavors and dietary inclusivity. Featuring tender cubes of sushi-grade tuna marinated in gluten-free soy sauce, sesame oil, and a touch of Sriracha, this recipe brings a delightful kick of spice. Fluffy gluten-free sushi rice, seasoned with a savory-sweet rice vinegar mix, pairs beautifully with the creamy, zesty homemade spicy mayo. Rolled in crisp nori sheets and garnished with optional sesame seeds and green onions, these maki rolls are as visually striking as they are delicious. Ready in just 45 minutes and crafted for gluten-free diners, this recipe is ideal for sushi lovers looking to recreate restaurant-quality rolls at home. Serve with additional gluten-free soy sauce for dipping and enjoy a mouthwatering, customizable sushi night!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 3

Ingredients

• 200 grams Sushi-grade tuna
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Sriracha
• 2 tablespoons Mayonnaise
• 1 cup Gluten-free sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 sheets Nori (seaweed sheets)
• 0.5 teaspoon Sesame oil
• 1 handful Optional toppings (e.g., sesame seeds, thinly sliced green onions)

Directions

Step 1

Rinse the gluten-free sushi rice under cold water until the water runs clear. This removes excess starch to prevent it from being too sticky.

Step 2

Cook the rice according to the package instructions using a rice cooker or stovetop method.

Step 3

While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave (10-15 seconds) or on the stovetop until the sugar dissolves. Set aside.

Step 4

Once the rice is cooked, transfer it to a large bowl. Gently fold in the rice vinegar mixture with a rice paddle or wooden spoon. Let the rice cool to room temperature.

Step 5

Slice the sushi-grade tuna into small cubes and transfer to a bowl. Add gluten-free soy sauce, sesame oil, and 1 tablespoon of Sriracha. Mix well to coat the tuna evenly.

Step 6

In a small bowl, combine the remaining 1 tablespoon of Sriracha with mayonnaise to create spicy mayo. Set aside.

Step 7

Place a sheet of nori on a bamboo sushi mat with the shiny side down. Use damp hands to spread a thin, even layer of rice over the nori, leaving a 1 to 2 cm border at the far edge.

Step 8

Spread a thin line of spicy mayo across the center of the rice. Add a line of marinated tuna on top of the spicy mayo.

Step 9

Using the bamboo mat, carefully roll the nori and rice over the filling, applying gentle pressure to create a tight roll. Seal the roll by wetting the edge of the nori with a little water.

Step 10

Place the roll seam-side down on a cutting board. Use a sharp knife dipped in water to slice the roll into 6-8 even pieces.

Step 11

Garnish with optional toppings such as sesame seeds or green onions for added flavor and presentation.

Step 12

Repeat the process with the remaining nori sheets, rice, and filling.

Step 13

Serve immediately with additional gluten-free soy sauce for dipping, if desired.

Nutrition Facts

Serving size	565.5 grams (565.5g)

Amount per serving	% Daily Value*
Calories	1058

Total Fat 45.70g	59%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 3.20g
Cholesterol 108mg	36%
Sodium 3636mg	158%
Total Carbohydrate 96.80g	35%
Dietary Fiber 6.00g	21%
Total Sugars 15.60g
Protein 63.20g	126%

Vitamin D 136IU	680%
Calcium 334mg	26%
Iron 7mg	40%
Potassium 1265mg	27%

*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: 39.1%

Protein: 24.0%

Carbs: 36.8%