Gluten-Free Tobiko Sushi

Dive into the vibrant world of Japanese cuisine with this irresistible Gluten-Free Tobiko Sushi recipe! Perfect for sushi enthusiasts with dietary restrictions, this recipe combines the shimmering pop of tobiko (flying fish roe) with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice—all wrapped in gluten-free nori sheets. The rice is infused with a tangy blend of rice vinegar, sugar, and salt for authentic flavor, while every bite is elevated with gluten-free soy sauce, a touch of wasabi, and pickled ginger. Whether you're hosting a sushi night or indulging in a light, elegant meal, these gluten-free sushi rolls are a stunning and satisfying creation that’s as fun to make as they are to eat.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 tablespoons Tobiko (flying fish roe)
• 4 pieces Nori sheets
• 0.5 cup Cucumber (julienned)
• 0.5 cup Avocado (sliced)
• 0.25 cup Gluten-free soy sauce
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed sushi rice and 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the water is fully absorbed.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the rice vinegar mixture. Let the rice cool to room temperature.

Step 4

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border on the top edge.

Step 5

Sprinkle 1 tablespoon of tobiko evenly over the rice layer.

Step 6

Add a thin row of cucumber and avocado slices across the bottom third of the rice layer.

Step 7

Using the bamboo sushi mat, carefully roll the sushi tightly from the bottom, applying gentle pressure as you go. Seal the roll by wetting the top border of the nori and pressing it into place.

Step 8

Repeat with the remaining nori sheets, rice, and fillings.

Step 9

Using a sharp knife dipped in water, slice each sushi roll into 6-8 even pieces.

Step 10

Serve immediately with gluten-free soy sauce, wasabi paste, and pickled ginger on the side for dipping and garnishing.

Nutrition Facts

Serving size	997.8 grams (997.8g)

Amount per serving	% Daily Value*
Calories	706

Total Fat 23.20g	30%
Saturated Fat 3.60g	18%
Polyunsaturated Fat 0.20g
Cholesterol 40mg	13%
Sodium 6338mg	276%
Total Carbohydrate 103.90g	38%
Dietary Fiber 12.50g	45%
Total Sugars 15.60g
Protein 26.70g	53%

Vitamin D 0IU	0%
Calcium 106mg	8%
Iron 4mg	23%
Potassium 1230mg	26%

*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: 28.6%

Protein: 14.6%

Carbs: 56.8%