Gluten-Free Tuna Roll

Dive into the delightful world of sushi with this easy and flavor-packed Gluten-Free Tuna Roll recipe—perfect for sushi lovers with dietary restrictions! Featuring seasoned sushi rice, creamy gluten-free tuna filling, and fresh slices of cucumber and avocado, all wrapped in gluten-free nori, this homemade roll offers a delicious balance of textures and flavors. A touch of tamari adds savory umami, while optional sesame seeds provide a nutty finish for extra flair. With just 30 minutes of prep and simple step-by-step instructions, this healthy, gluten-free sushi option is ideal for a quick lunch, dinner, or even party platter. Pair with extra tamari for dipping and transform your mealtime into a culinary adventure!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 can (5 oz) Canned tuna in water
• 2 tablespoons Mayonnaise (gluten-free)
• 1 teaspoon Tamari (gluten-free soy sauce)
• 4 sheets Nori sheets (gluten-free)
• 1 small Cucumber
• 1 medium Avocado
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice will be sticky but not clumpy.

Step 2

In a medium pot, combine the rinsed rice and 1.25 cups of water. Cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes. Then, remove the pot from heat and let it steam (still covered) for another 10 minutes.

Step 3

While the rice is cooking, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl until the sugar and salt dissolve.

Step 4

Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a spatula, being careful not to mash the grains. Set the seasoned rice aside to cool to room temperature.

Step 5

Drain the canned tuna and transfer it to a mixing bowl. Add 2 tablespoons of gluten-free mayonnaise and 1 teaspoon of tamari. Mix well to create a creamy tuna filling.

Step 6

Slice the cucumber into thin strips (about 3-4 inches long) and slice the avocado into thin wedges.

Step 7

To assemble, place a sheet of gluten-free nori shiny-side down on a bamboo sushi mat. Wet your fingers to prevent sticking, and spread a thin, even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Spread a small line of the tuna mixture across the middle of the rice. Add a few cucumber strips and avocado slices on top of the tuna.

Step 9

Using the bamboo mat, carefully roll the nori over the filling, pressing gently to shape the roll. Continue rolling tightly until you reach the uncovered edge. Dab a bit of water on the edge to seal the roll.

Step 10

If desired, sprinkle the outside of the roll with sesame seeds for added flavor and texture.

Step 11

Using a sharp knife, cut the roll into 6-8 equal pieces. Repeat the process with the remaining nori sheets and fillings.

Step 12

Serve the gluten-free tuna rolls with additional tamari on the side for dipping.

Nutrition Facts

Serving size	982.8 grams (982.8g)

Amount per serving	% Daily Value*
Calories	1039

Total Fat 49.60g	64%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 2.80g
Cholesterol 54mg	18%
Sodium 2117mg	92%
Total Carbohydrate 96.70g	35%
Dietary Fiber 14.40g	51%
Total Sugars 15.50g
Protein 52.00g	104%

Vitamin D 59IU	293%
Calcium 229mg	18%
Iron 6mg	34%
Potassium 1550mg	33%

*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: 42.9%

Protein: 20.0%

Carbs: 37.1%