Gluten-Free Vegan Sushi

Experience a fresh and vibrant twist on classic sushi with this Gluten-Free Vegan Sushi recipe, a perfect fusion of flavor and dietary inclusivity. Crafted with tender sushi rice seasoned with tangy rice vinegar and subtly sweet coconut sugar, these rolls are packed with colorful julienned vegetables like crisp cucumbers, sweet carrots, creamy avocado, and crunchy bell peppers. This recipe swaps traditional soy sauce for gluten-free tamari, ensuring a completely gluten-free and plant-based delight. Whether you're a sushi aficionado or new to rolling, the straightforward steps make it accessible for all levels. Elevate your sushi night by garnishing with toasted sesame seeds and serving with pickled ginger, wasabi, and tamari for an authentic and allergy-friendly feast. Perfect for parties, light lunches, or elegant appetizers, these sushi rolls offer a nutritious and flavorful option that everyone will love.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Coconut sugar
• 0.5 teaspoon Salt
• 4 sheets Nori seaweed sheets
• 1 medium Carrot, julienned
• 0.5 medium Cucumber, julienned
• 1 large Avocado, sliced
• 0.5 medium Bell pepper, julienned
• 1 tablespoon Toasted sesame seeds (optional)
• 0 to taste Gluten-free tamari
• 0 to taste Pickled ginger (optional)
• 0 to taste Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, removing excess starch.

Step 2

Combine the rinsed sushi rice and 1.5 cups of water in a pot and bring it to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 more minutes.

Step 3

Transfer the cooked sushi rice to a large bowl and let it cool slightly. In a small bowl, mix rice vinegar, coconut sugar, and salt until dissolved. Pour the mixture over the rice and gently fold it in to evenly distribute the seasoning. Set aside to cool completely.

Step 4

Prepare the vegetables by thinly slicing the carrot, cucumber, bell pepper, and avocado into julienne strips or thin slices.

Step 5

Lay a sheet of nori shiny side down on a bamboo sushi mat (or a clean cutting board). Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of the top edge uncovered.

Step 6

Arrange a small amount of carrot, cucumber, bell pepper, and avocado in a horizontal line about 1 inch from the bottom edge of the rice layer.

Step 7

Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing gently but firmly to form a tight roll. Seal the edge of the nori by dampening it lightly with water.

Step 8

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

Step 9

With a sharp knife, slice each sushi roll into 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.

Step 10

Sprinkle sesame seeds on top of the sliced rolls if desired, and serve with gluten-free tamari, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	1053.8 grams (1053.8g)

Amount per serving	% Daily Value*
Calories	814

Total Fat 35.10g	45%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2595mg	113%
Total Carbohydrate 113.70g	41%
Dietary Fiber 20.80g	74%
Total Sugars 22.00g
Protein 16.40g	33%

Vitamin D 0IU	0%
Calcium 202mg	16%
Iron 5mg	29%
Potassium 1697mg	36%

*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: 37.8%

Protein: 7.8%

Carbs: 54.4%