Gluten Free Vacation! Royal Caribbean-Anthem of the Seas

Hello friends! I realize that it has been a LONG time since I last posted, however, I am coming out of the shadows to share something special with you. My husband and I recently took a cruise to Bermuda to celebrate our 10th anniversary. We researched several travel options, and settled on Royal Caribbean, “Anthem of the Seas.” The reason we chose Royal Caribbean, is because we had read they had GF options. We didn’t know what all that meant, but we took a chance. Thankfully, we had an AMAZING trip, the food was great, and I didn’t get sick once! That, friends, is worth writing about. ūüôā
I have taken the time to document the food and menus for you, so you don’t have to wonder about your options like I did.

Here are the restaurants I visited, the menus, and the food I ordered….

  1. Cafe270 РJust a small cafe with sandwiches, soup and beverages. This was the only restaurant opened when we boarded the ship, but they made it easy for me by having GF sandwiches already prepared (on their own, ship-made GF bread). This restaurant was free. the cafe 270 sandwhiches
  2. Windjammer Marketplace – Every blog post I read basically said “steer clear of the buffet” however, my experience was great. I met with the head Chef who walked me through the entire buffet telling me what was/was not GF.¬†We ate at this buffet everyday for breakfast. The back of the ship was where the GF area was. There was a dedicated toaster, fresh baked bread (and raisin bread) Udi’s bagels, made to order¬†omelets¬†and bacon. I didn’t even bother looking elsewhere. This restaurant was free.¬†BREAKFAST

     

    DINNER – We didn’t eat “dinner” here, but second dinner and snacks ūüôā They have a lot of fruits and assorted cheeses, a pasta area where they can prepare GF pasta. The entire staff in this area was East Indian, and they made some amazing GF curry and butter chicken. They also have a GF area with deserts and more bread. It’s easy to snack here and they have plenty.

    3. Sorrento’s Pizza – There is a little pizza joint on the ship that has amazing pizza! They have GF crusts on a foil pan, and make them to order. I had a few of these pizzas, and even took them back to my room. Honestly, one of the better GF pizzas I’ve had! This restaurant was free.¬†1. sorrentos pizza

4. The Grande- This is one of the formal evening dining restaurants. Honestly, not my favorite. The food was okay, but not great. As you might be able to tell, the GF options are marked on the menu. I ate there twice. First night I had duck a lorange, tomato watermelon feta salad, creme brulee and olive oil cremeux. The second time was pan-seared snapper and chilled shrimp. This restaurant was free.

5. Chic– the other formal evening restaurant. Again, not our favorite. The food was okay but not great. These GF options on this menu were also marked. I had the broiled atlantic salmon (not pictured) the lentil soup, and the salmon gravlax.

6. Jamie’s Italian– this restaurant cost us an additional $30 for lunch, but was well worth it. Our second favorite restaurant. They can substitute any of their regular pasta dishes with GF pasta (a very good one) Everything we ate here was SO delicious! They even went to the trouble to fry the posh chips in their own pan so it wouldn’t be fried in their regular fryer.

7. Chops Grille– This was another restaurant we had to pay additionally for. I believe it was $40 per person. The steak was amazing, however the sides weren’t anything special. I had the crispy goat cheese salad (not pictured), the pan roasted scallops (not pictured), and the filet mignon. The menu did not show GF options, but the chef was happy to come explain my options to me.

8. Wonderland– a beautiful blend of whimsy and¬†molecular gastronomy! Surprisingly, this was our FAVORITE restaurant! This restaurant was the most expensive, costing us $50 each, but well worth it! The GF menu options weren’t marked, so we had to rely on our server to bring us GF food. He took the lead and brought us an amazing feast! I had several GF versions of the same thing my husband was brought. Liquid olive, liquid lobster, crispy crab cone, baby vegetables in the garden, buffalo chicken egg, oceanic citrus spicy tuna, a HUGE beef short rib, roasted chicken, halibut, baked Alaska, key lime lollipops, and molten chocolate cake…. oh my. I am salivating just remembering what an amazing experience it was!

9. Drinks– we opted for the non-alcoholic package which ran us $19 each per day, I believe. It included bottled water, tea, coffee, Starbucks drinks, virgin cocktails, soda, and fresh made smoothes in the adults only Solarium. I checked out the drink mixers, and everything I checked was GF. So if you go with the alcohol package, you’ll have to made sure your drinks are made with GF liquor.

 

Overall, this was a GREAT experience! For 5 days¬†were well fed, and I didn’t get sick once! Yay! For us, that is well worth it. The staff was very competent and trained in gluten allergies, as well as other allergies. My husband took a tour of the ship, which included the area where all the GF food is prepared. All the GF bread is baked in a special area and the bread is available at every meal. Everyone took time to make sure I had what I needed. So, if you are looking for a great GF travel experience, I would highly recommend the Royal Caribbean “Anthem of the Seas” cruise! Even though this blog was dedicated to the dining experience, the whole vacation rocked! Hope this information helps someone out there!
Happy Gluten-Free Travel! You deserve it!

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Tortilla soup-Soul satisfying and gluten-free!

Mmmmmmmmm

I love the food network.

I love watching Alton, Paula, Guy and so many others make delicious meals before my eyes. They inspire me to cook.
Bad news is that I don’t have the food network right now. I only have basic cable. That means I am at the mercy of what the networks dish up. It usually sucks.
The only channel I get that has any sort of cooking is PBS, and while they do offer some cooking shows, I think my food network snobbery has set the bar a little high. I feel entitled to well produced cooking shows. (silly me)
Good news is I did find one guy on PBS who seemed pretty legit. Rick Bayless.
He does this Mexican cooking show, and he reminds me just a little of Alton Brown in his approach, but what caught my eye was the delicious Mexican cuisine he was serving up. He made this soup called sopa de lima, and I swear I could smell it.

While on a mission to make his sopa de lima, I actually came across another one of his recipes that sounded even more delicious.
Today we are making Rick’s Sopa Azteca, or in English, tortilla soup.
YUMMY!
I have to admit that I have had many different versions of tortilla soup, some with hominy, some with beans, some with ground beef….but this one is the best. I think that it really showcases the spectacular pureness of flavors that it brings to the table.

Lastly, when I told my husband I wanted to make soup for dinner, he said he wasn’t a big fan of soup….however, after 2 bowls he licked his chops and told me this soup had made him a believer!¬†Good job Rick.

Sopa Azteca
Adapted from Rick Bayless and
Frontera Grill/Topolobampo
Serves 4 to 6
Cost per serving $2.50

Here is what Rick says;
“Like guacamole, tortilla soup has a place, I feel, in practically every collection of Mexican recipes. It’s a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Earthy dark pasilla chile. The softening crunch of toasty corn tortillas. Soul-satisfying broth. And creamy-rich avocado and cheese.

A note about pasilla (sometimes called negro) chile: ¬†Its unique flavor defines tortilla soup in central Mexico. In Michoacan, it‚Äôs ancho chile. In your kitchen, it might turn out to be another chile, like New Mexico or even a little smoky chipotle (be forewarned that chipotle will make the broth quite spicy). Though for these everyday recipes I‚Äôve relied heavily on the easier-to-use powdered dried chile, finding powdered pasilla (negro) can be harder than finding the whole pod. Should powdered chile be at your finger tips (be it powdered pasilla (negro), ancho or beyond), add about 1 tablespoon to the pan about halfway through the cooking of the onion.‚ÄĚ

Sopa Azteca Recipe

1 large dried pasilla (negro) chile, stemmed and seeded
15 oz can diced tomatoes
2 Tbsp olive oil
1 onion-sliced
3 garlic cloves-chopped
2 quarts chicken broth (GLUTEN FREE)
1 lb chicken breast-chopped
1 large avocado-sliced
1 1/2 cups shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
4 corn tortillas (GLUTEN FREE)
Oil for frying
1 large lime for serving

NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

DIRECTIONS
Roast the chile in a dry pan for a couple of minutes. Break the chile into pieces and add to blender. Add in the can of diced tomatoes and blend.
Saute your onion and garlic in oil for around 7 minutes until they start to turn brown.
Add these to your blender and puree.

gluten free tortilla soup

Preparing the soup base

Add your puree to a 5 quart saucepan and cook until the puree looks like tomato paste, about 7 minutes (stirring often). Add the chicken broth and reduce heat to medium low and simmer for 15 minutes. Add in your diced chicken and cook for another 10 minutes until chicken is cooked through. Check your broth for saltiness. Adjust to taste. NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

Making the broth

Heat about 2 inches of oil in a small saucepan over medium high heat until the oil is ready for frying. Cut your corn tortillas into strips and fry until light brown. When done, remove from oil and place on paper towel. Salt while hot.

Preparing the tortilla strips

Once your soup is done you can add to bowl and garnish with tortilla strips, avocado, lime, cheese and sour cream.

Please squeeze your lime in–it gives it such flavor!

Delicious!

Check out some other sweet tortilla soup recipes:

1. Pioneer Woman-Chicken Tortilla Soup

2. Simply Recipes-Tortilla Soup Recipe

3. Picky Eater-Vegetarian Tortilla Soup with Creative Toppings

Moroccan Mint Tea

As-SalńĀmu `Alaykum, or peace be with you in Arabic.

I learned this common greeting while I was in Morocco several years ago. We were doing a few days of language school,  and this is the only Arabic I can remember!

What I do remember from this trip are the sights and sounds of Morocco. Entering the town of old Fez, (only by donkey or foot) was like a scene straight out of Aladdin. We had to hire a donkey to carry our luggage to our hotel.

I was privileged to see many sights of Morocco; Casablanca, the old city of Fez, the markets of Marrakesh and the Volubilis Roman ruins

I also remember the food. Our usual fare was rotisserie chicken with fries, or even better, was the lamb tanjine, something hard to come by in North America.

We would always finish our meal with a piping hot cup of Moroccan mint tea. Served in a small glass cup, poured high from above to mix the flavors and produce foam.

Traditionally, the tea is served three times, and each glass has a unique flavor from the steeping process, according to the famous proverb:

The first glass is as bitter as life,

the second glass is as strong as love,

the third glass is as gentle as death.

I think I would like to try my hand at growing my own mint, so I can have this tea more often, and remember the wonder that Morocco holds.

Moroccan Mint Tea Recipe

2 servings

Cost $1.00 per cup

4 cups boiling water
2 tsp loose green tea
1 Tbsp sugar (or to taste)
1/2 cup fresh mint leaves

First, boil some water to rinse out your teapot. Add your green tea and some boiling water.
Let this steep for 2 minutes, then discard the water, leaving the tea leaves in the pot. (This will help the tea not be bitter) Fill pot with another 2 cups hot water, the mint and the sugar. Allow to steep for several minutes.

Pour tea from high up, creating foam in the teacup.

Enjoy!

Gluten Free Shrimp Tempura Roll

Most Americans I have encountered have never really had a good sushi experience. Some have never tried it at all, while others have had that ‚Äúone‚ÄĚ experience that scarred them for life. I wish I could take these people by the hand and help reshape their misguided ideas about sushi. If they tried a delicious roll, and hated it, I would leave it alone, but most have never had that chance.

The first time I ever ate sushi, I was living in Florida and strolled in (by myself) to the unknown territory of a Japanese restaurant. I sat at the sushi bar and looked over the menu. Nothing made sense, expect maybe the teriyaki chicken.

I decided on a $6.50 bento box that came with miso soup, salad, teriyaki chicken and a California roll. Everything I tried tasted different and delicious.

Then the sushi chef leaned over the counter and asked me if I wanted some sauce for my sushi. I didn‚Äôt know what he was talking about, so I just said, ‚Äúsure‚ÄĚ. What he handed me was a delightful pink sauce, ¬†something I had never seen. As I dipped my California roll into the sauce, my roll was transformed. It went from a 4 to a 10 on the flavor scale in an instant.

The sushi chef and I got to talking, and realized we had a lot in common. We started a friendship that led to game nights and hang outs, and of course, he would always make the sushi!

I am so grateful for that day that I bravely strolled into that Japanese restaurant, and for that moment when my world opened up just a little bit more, and for the friend that I found in the sushi chef.

Maybe this is why I am so fond of sushi, because my initial experience was such a great one.

I ventured out from that point and tried all sorts of sushi, and the one that I have yet to top is the shrimp tempura roll. Fatning, and not quite Japanese as much as some southern fried delight, this roll is AMAZING.

I would love to sit down with some sushi doubters and let them try this roll, and see where they stood after that.

Of course, being gluten intolerant, I can’t have normal tempura or soy sauce, so currently my only option for my favorite sushi is homemade, and let me tell you, this is an awesome recipe. Tastes authentic of what my taste buds remember, and once you get the hang of it, making sushi gets easier and easier.

Gluten Free Shrimp Tempura Roll with Spicy Mayonnaise

Makes 4 rolls

Cost per roll $2.50

1 ¬Ĺ cups Sushi rice (nishiki is a good brand)

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

4 Nori seaweed sheets (cut ¬ľ off each sheet)

¬ľ cup Mayo (Kraft is GF)

¬Ĺ-1 Tbsp Sriracha chili sauce (to taste)

1 ¬Ĺ avocados

¬Ĺ field cucumber

1 cup all-purpose Gluten Free Flour

¬ĺ Tbsp baking powder

Ice cold water

8 Large shrimp

Cream Cheese (Philadelphia brand is gluten free)

Gluten free soy sauce

Oil for frying

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ¬Ĺ 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.

Make your spicy mayo by adding mayonnaise and sriracha in bowl. Should be pink and slighty sweet. Mix to taste.

Cut your avocados and cucumbers and set aside. Cut ¬ľ inch thick strips of cream cheese and set aside. Prepare shrimp by rinsing¬†and peeling. (Leave the tail on) Lay shrimp flat and flatten out by pinching with your fingers. This will help the shrimp to stay flat.

Start to heat oil in small saucepan over med-high heat.

Make your tempura by mixing your flour and baking powder. Add in cold water and gently mix. Do not overmix, your tempura should be lumpy. This will help it to stay light.

Once your oil is hot, dip your shrimp (except tail) into batter and fry. This should take a few minutes each. Shrimp will start to turn golden when done. If they are burning or turning to deep brown, reduce your oil heat. Place cooked shrimp on paper towel to cool.

 

 

 

 

 

 

 

Place your nori shiny side down on bamboo mat. (Cover bamboo first with gallon size ziplock) Wet hands, and spread ¬ĺ cup rice over nori. Sprinkle with toasted sesame seeds.

Turn your nori over rice side down. Assemble your roll by adding cream cheese, fried shrimp (2), cucumber  and avocado to middle of nori. Roll your bamboo mat over half way and then over the rest. (see here for help with rolling sushi)

 

 

 

 

 

 

 

Cut into 8 pieces with sharp knife. Wet knife between cuts for a cleaner cut.

Drizzle on spicy mayo.  ENJOY!

Gluten Free Korean Beef

Sapporo. A city in Northern Japan, but more importantly, (well, maybe less importantly) my favorite restaurant in the entire world. This little number of a Japanese buffet (think classy Ala cart, not hot bar Chinese)  was a reward for a hard day, or a celebration of good times, or heck, just the place I would go fairly often when I had a hankering for some delicious grub.

There were competing Japanese Buffets around, and I tried them all, but NONE compared to Sapporo.

Here, you could sample sirloin tips in garlic, or crispy tempera shrimp, or a delightful shrimp tempura roll, but one thing that stuck out to me on this menu was the BBQ beef ribs. Not the kind of BBQ ribs you would find at Chilis, but a Korean style rib cut thinly across the bone and marinated in a mix of soy, sugar, sesame oil, and garlic.

Beef Bulgogi, as they would call it in Korea, was listened number 23 on the ‚ÄúWorld’s 50 most delicious foods‚ÄĚ by CNN in 2011. That‚Äôs some good beef right there.

We could usually polish off several orders of this beef before sauntering home and falling into a 4 hour soy-induced nap.Those were good days. Now, having Celiac, I would get a stomach ache just walking into Sapporo I’m sure.

While attempted to make this recipe, my husband and I made several different recipes from the web. Coming in first place was Epicurious‚Äôs rendition of this tasty treat. I learned that traditionally you BBQ the meat, then wrap it in lettuce (like a Korean lettuce wrap) and eat with fresh garlic and green chili. Anxious to try the traditional way, I foolishly bit into a full clove of garlic and ¬ľ raw green chili pepper, and couldn‚Äôt get the fire out of my mouth for a few hours.

Fittingly so, as Bulgogi means “fire meat” in Korean. But boy, was it worth it.

Here is my gluten free adaption of this fantastic dish!

Gluten Free Korean Beef Recipe

gluten free version loosely adapted from Chef John J. Nihoff

Servings 2-3

Cost per serving $2.75

1lb Korean style beef short ribs (available at Asian market)

(if unavailable, ask butcher to cut beef sirloin very thinly)

1/4 cup gluten free soy sauce or tamari

2 Tbsp sugar or honey

1 green onion-chopped

1 Tbsp toasted sesame oil

1 Tbsp mirin (Japanese cooking wine)

1/2 medium onion-pureed in food processor

2 cloves garlic-minced

1/2 tsp ginger-minced

2 tsp toasted sesame seeds

2 Tbsp canola oil

Freshly ground pepper to taste

Whisk together gluten free soy, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, green onion and black pepper. Pour marinade into large freezer bag and add in ribs. (if you purchased the Korean style ribs, you can cut individual ribs with scissors. They are easier to cook this way) Coat well and let sit for at least 4 hours or overnight in refrigerator.

Heat oil in large skillet over medium-high heat.

Remove beef from marinade and add to skillet. Cook for 5-7 minutes, turning over a few times. Be careful not to burn it.

You can serve with rice, or the traditional way, with lettuce, garlic and green chili.

Top with additional toasted sesame seeds and enjoy!

Gluten Free Asian Lettuce Wraps

I worked at Chilis a long time ago‚Ķlike 10 years ago, and one of the dishes they offered was the lettuce wraps. They were AMAZING, but apparently not amazing enough for the general population, as I noticed a few years ago they were no longer a part of the menu. I have also had cheesecake factory‚Äôs lettuce wraps, which I thought were good‚Ķnot awesome. Then there is P.F. Chang’s (or Pei Wei‚Äôs) lettuce wraps‚Ķvery good, but a little salty for me. I am sure there are other amazing lettuce wrap to be found around the globe, but for celiacs, or anyone with gluten intolerance, the soy (and other possible glutinous ingredients) will cause a serious reaction. The hardest part of Asian cuisine is the gluten laden sauces. So, here I find myself making my own. Something I have done for years. (FYI-P.F. Chang’s does have lettuce wraps on their gluten free menu)

These lettuce wraps are gluten free, as well as low carb, and fairly good for you. You can even substitute the gluten free soy (or tamari) for a low sodium one, if you want to cut back on salt.

While my husband and I were eating these, he said to me, ‚Äúbabe, I am so proud of you for doing something so awesome after being kicked in the gut.‚ÄĚ I didn‚Äôt really understand what he was saying at first, then I realized that he was referring to me starting a food blog after the frustration and devastation of a celiac diagnoses. Yea, I think ‚Äúkicked in the gut‚ÄĚ is a great description. And, yes,¬†I am awesome. ¬†ūüôā

Hope you like this recipe!

Asian Lettuce Wrap Recipe

Feeds 3-4

Cost $3.25 per serving

2 Tbsp canola oil

1.25 lb package of ground turkey (I use Jennie-O because it’s GF)

1 cup pre-shredded carrots

1 cup chopped mushrooms (shiitake if available)

1 can water chestnuts-chopped

2 cloves garlic-chopped or pressed

2 green onions-chopped

1 Tbsp ginger-grated

5 Tbsp GF soy or tamari

2 Tbsp rice vinegar

2 ¬Ĺ Tbsp agave nectar (or sugar if you don’t have agave)

1 tsp sesame oil

1 tsp cornstarch

1 head lettuce- bosten lettuce forms nice cups, however, iceberg is much crisper, but not as classy

2 Tbsp sliced almonds-for garnishing

Extra shredded carrots-for garnishing

2 Tbsp cilantro-chopped for garnishing-optional

Dipping sauce-recipe following

Mix together your GF soy, rice vinegar, agave, and sesame oil in bowl. Set aside.

Cook the turkey in saucepan until almost browned. Pour out extra liquid. Add in carrots, mushrooms, water chestnuts, garlic, green onions, ginger and the sauce mixture. Mix together well and let simmer a few minutes. Mix cornstarch with a few teaspoons of hot water and mix. Add to saucepan. Continue to let simmer another 5 minutes, or until vegetables are softened. Remove from heat. The longer you let it rest, the better the flavor becomes.

Dipping Sauce

1 ¬Ĺ Tbsp GF soy sauce

1 Tbsp rice vinegar

1 tsp grated ginger

¬Ĺ Tbsp green onion-chopped

1/2 clove garlic-chopped or pressed

1 Tbsp agave nectar

1/8 tsp sesame oil

Mix all ingredients together and whisk. Divide into smaller ramekins or bowls for dipping.

Spoon a few Tablespoons of lettuce wrap mixture into individual leaves of lettuce. Top with raw shredded carrot, sliced almond, and cilantro. Dip into sauce and enjoy!

Gluten Free Spicy Crab Roll

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. 

Ingredients:

(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 ¬Ĺ 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 ¬Ĺ tsp Sriracha chili sauce

1 ¬Ĺ avocados

¬Ĺ field cucumber

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ¬Ĺ 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 ¬ĺ 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 ¬Ĺ 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!