Soy-Free Sushi

Hello! Welcome to Beyond Soy!

It might seems a little counter-intuitive, but one of our favorite soy-free meals is sushi! Yup, sushi is a great soy-free option! We usually make our own California Rolls (recipe below), but we can also eat restaurant or grocery store sushi. To safely eat soy-free sushi, we make sure there isn’t a sauce or marinade (read the ingredients of the grocery store sushi!) and use coconut aminos instead of soy sauce.

While it may seem challenging, homemade sushi is pretty easy to make, plus you get so much more for your money.

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What You’ll Need:

  • 1.5 cups Japanese medium-grain sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 sheets seaweed
  • 1 cucumber
  • 1 avocado
  • 1 can crab meat
  • Wasabi
  • Pickled ginger
  • Coconut aminos
  • Aluminum foil

What To Do:
Rice:

  • Cook the rice and water in a rice cooker*
  • While the rice is cooking, combine rice vinegar, sugar, and salt in a small pan
  • Heat the rice vinegar mixture until the sugar dissolves (don’t let it boil!), then remove from heat
  • When the rice is done, mix the rice vinegar mixture into the rice, then spread on a sheet of aluminum foil to cool

*if you don’t have a rice cooker, you can cook the rice on the stove: bring the water to a boil, add the rice, reduce heat and simmer covered for 15 minutes, then turn off burner and let sit for another 15 minutes.

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Roll Stuffing:

  • Cut the cucumber in half lengthwise and then cut each half into quarters
  • Remove the seed portion of the cucumber
  • Peel the cucumber
  • Slide the cucumber into long, thin strips
  • Peel the avocado
  • Slice the avocado into long, thin strips
  • Drain the can of crab
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Rolling the Sushi:

  • Lay one piece of seaweed on the counter
  • Cover the rough side with rice, leaving ~ 1 inch uncovered on the top and bottom
  • Lay cucumber, avocado, and crab down the center of the seaweed
  • Roll the seaweed as tightly as you can
  • Wet your finger and run it along the edge without rice to seal the roll
  • Repeat 2 more times to make three rolls
  • Wet a sharp knife and slice the three rolls into smaller pieces
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To Eat:

  • Use coconut aminos as a replacement soy sauce
  • Serve with ginger and wasabi
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