I LOVE sushi. It is certainly in my top 4 favorite foods. Unfortunately, walking into a sushi restaurant and getting gluten free sushi can be difficult. Trust me, I’ve tried. Usually when I ask a someone if they have a gluten free menu, they say,”gluten?” “what is that?”. In theory, sushi IS gluten free, but when we start to get fancy with the sauces, your stomach can be compromised….and forget tempera! You might be safe with a plain cucumber role…but what fun is that? As far as I can tell, my only option for sushi (other than driving 8 hours to the nearest posh GFriendly sushi bar) is making it at home.
Although this is homemade, I am excited to say that this sushi IS delicious and tastes very comparable to what I have had in sushi bars, AND at only 2.75 per role, this sushi is a fraction of the cost.
The sushi rice, sushi vinegar and nori can be found at a Asian market, or possibly your local grocer if you are lucky. I drove an hour away to buy these ingredients, and it was worth it! If you don’t have a Asian grocer and you live in an area where you can’t get these ingredients, you can always buy them online. However, I you enjoy Asian food, I would take the time to find your nearest Asian market and stock up on the essentials.
Hope you enjoy!
Disclaimer: At the time I made this, all included ingredients were gluten free. Please always read labels yourself to check for gluten.
(for 5 rolls-feeds 2-3 people)
Cost= 2.75 per roll
You will need a bamboo sushi mat for this recipe. (Also available at Asian grocers for about $3, or online)
2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)
1 ½ cups Sushi rice (nishiki is a good brand)
3 Nori seaweed sheets (cut in half)
6oz (lump) crab meat (REAL crab. Imitation crab has gluten!)
3 Tbsp Mayo (Kraft is GF)
2 ½ tsp Sriracha chili sauce
1 ½ avocados
½ field cucumber
Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.
Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.
Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.
Mix your crab meat with your mayo and your sriracha. Cut your avocado and cucumber into thin, match like sticks to fit into your roll.
Cover your bamboo sushi mat with a gallon size ziplock bag to keep it clean and non-stick.
Cut your nori sheet in half with scissors. Place your nori sheet on your bamboo mat shiny side down. Spoon on ¾ cup rice per roll. Wet your hands and spread the rice to the ends of the nori.
Once spread, flip nori over, rice side down onto the bamboo mat.
Spread 1 ½ Tbsp of your crab mixture onto your nori and spread through the middle. Pile your cucumber and avocado on top of that.
Now roll your sushi. (if you need help-learn how here)
Cut into 8 pieces with a sharp knife, wetting with water between slices. Enjoy with GF Tamari!