Gluten-Free Yellowtail Roll

Delight in the fresh, savory flavors of a **Gluten-Free Yellowtail Roll**, a sushi lover's dream crafted with precision and care. This easy-to-make recipe combines tender, sashimi-grade yellowtail (Hamachi), crisp julienned cucumber, and aromatic green onion, all wrapped in nutty nori and perfectly seasoned sushi rice. Made with gluten-free soy sauce or tamari, it's a perfect option for those seeking a gluten-free twist on traditional sushi rolls. With step-by-step instructions, including tips for perfectly rolling sushi using a bamboo mat, this recipe is ideal for at-home sushi-making enthusiasts. Serve these elegant rolls with pickled ginger and wasabi for a restaurant-quality experience that’s sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 0.5 teaspoons Kosher salt
• 4 ounces Sashimi-grade yellowtail (Hamachi), thinly sliced
• 2 sheets Nori seaweed sheets
• 0.5 cups Cucumber, julienned
• 2 tablespoons Green onion, sliced thinly
• 2 tablespoons Gluten-free soy sauce or tamari
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi (optional)
• 1 piece Bamboo sushi mat, wrapped in plastic wrap

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 2

While the rice cooks, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Do not boil. Let cool to room temperature.

Step 3

Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar with a rice paddle or silicone spatula. Let the rice cool to room temperature, covering it with a damp towel to keep it moist.

Step 4

Place a sheet of nori, shiny side down, on the bamboo sushi mat. With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch strip on the far end uncovered.

Step 5

Arrange a few slices of yellowtail, cucumber juliennes, and green onion lengthwise across the center of the rice. Be careful not to overfill the roll.

Step 6

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Seal the edge of the nori by dampening it lightly with water. Repeat with the second nori sheet.

Step 7

Use a sharp knife to slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.

Step 8

Serve immediately with gluten-free soy sauce or tamari for dipping, along with optional pickled ginger and wasabi on the side.

Nutrition Facts

Serving size	939 grams (939.0g)

Amount per serving	% Daily Value*
Calories	606

Total Fat 7.50g	10%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 0.00g
Cholesterol 53mg	18%
Sodium 2590mg	113%
Total Carbohydrate 87.60g	32%
Dietary Fiber 2.70g	10%
Total Sugars 16.60g
Protein 42.00g	84%

Vitamin D 267IU	1334%
Calcium 82mg	6%
Iron 3mg	17%
Potassium 859mg	18%

*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: 11.5%

Protein: 28.7%

Carbs: 59.8%