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Gluten-Free, Soy-Free, Dairy-Free Rainbow Sushi Rolls

Name: Gluten-Free, Soy-Free, Dairy-Free Rainbow Sushi Rolls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup sushi rice; 1¼ cups water; 2 tbsp rice vinegar; 1 tsp maple syrup or coconut sugar; ½ tsp salt; 1 avocado, sliced; 1 small cucumber, julienned; 1 small carrot, julienned; 4 oz sashimi-grade tuna; 4 oz sashimi-grade salmon; 1 tbsp sesame seeds (optional); 1 tbsp microgreens or sprouts; 4 nori sheets; 3 tbsp coconut aminos; 1 tsp grated ginger; 1 tsp rice vinegar; 1 tsp sesame oil (optional)

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 40 Minutes

Cook Time: 15 minutes (for rice)

Rating:

(0.00/5)

July 25, 2025 by Chef Molly

A fresh, colorful, and allergy-conscious twist on classic sushi rolls, featuring vibrant sashimi-grade tuna and salmon, creamy avocado, crisp veggies, and nutrient-packed sprouts—all wrapped in sticky rice and nori, without soy or dairy.

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What You’ll Need:

Sushi Rice

1 cup sushi rice
1¼ cups water
2 tbsp rice vinegar
1 tsp maple syrup or coconut sugar
½ tsp salt

Fillings

1 avocado, sliced
1 small cucumber, julienned
1 small carrot, julienned
4 oz sashimi-grade tuna
4 oz sashimi-grade salmon
1 tbsp sesame seeds (optional)
1 tbsp microgreens or sprouts
4 nori sheets

Soy-Free Dipping Sauce

3 tbsp coconut aminos
1 tsp grated ginger
1 tsp rice vinegar
1 tsp sesame oil (optional)

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Rainbow Sushi Rolls

Step 1/4

Prepare the Rice

Rinse rice in cold water until water runs clear. Add to a pot with water, bring to a boil, then reduce heat and simmer covered for 15 minutes. Let rest 10 minutes. Stir in rice vinegar, maple syrup, and salt. Allow to cool.

Step 2/4

Prep Fillings

Slice fish into strips for rolling. Slice avocado, cucumber, and carrot into thin strips.

Step 3/4

Assemble Rolls

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet hands and spread a thin, even layer of sushi rice. Arrange fillings (avocado, cucumber, carrot, tuna or salmon, sprouts) across the center. Roll tightly using the bamboo mat. Slice with a sharp knife dipped in water.

Step 4/4

Serve

Garnish with extra sprouts, sesame seeds, or microgreens. Serve with soy-free dipping sauce on the side.

Chef's Tips & Notes

Notes: Make it vegan: Substitute fish with marinated tofu or mushrooms. Make it spicy: Add sriracha or chili oil to the dipping sauce. Keep refrigerated and consume same day for optimal freshness.

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