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. 🙂
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 – Just 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 🙂 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!

Deliciously Gluten-Free Asian Pot Stickers

Gluten free pot stickers

Dumpling, pot sticker, gyoza, jiaozi, dim sum…..

Truthfully, I’m not really sure how to differentiate between these wonderful little packages of bliss.

I would love to waltz into a dim sum restaurant and cozy up to a server to get the lowdown, but due to my gluten allergy, I can’t.

So while I can’t really educate you on all things dumpling, I can offer you a gluten free recipe that tastes yummy, even if it is something of a crossbred mutt.

We will call it……dumpstickgoyadim for now.

I did find some gluten free dumpling recipes online, but to be honest, I didn’t care for them. The dough ended up cracking and turning into something of a mini pie crust, rather than a tender, chewy little dumpling. (This might also have to do with the fact that I didn’t keep my dough moist…)

So I found a different dough recipe that wasn’t actually classified as a gluten free recipe, but because it only contained rice flour and tapioca flour it WAS gluten free, and after having made it….I decided it was the best way to go for me.

Asian pot sticker recipe

Makes 24-28 dumplings (depending on size)

Gluten free pot sticker ingredients

Dough

(thanks to Andrea Nguyen for her brilliant rice dough recipe)
1 cup white rice flour
3/4 cup tapioca flour (also known as tapioca starch)
pinch of salt
2 Tbsp oil
2/3 cup boiled water (adjust if necessary)

Filling

15 medium raw shrimp-deveined and chopped
1/4 lb ground pork
ÂĽ cup mushrooms-chopped
2 green onions-diced
1 tsp fresh ginger-grated
1 clove garlic-minced
1/4 tsp sesame oil
1 tsp GF soy sauce
1/2 tsp salt
Fresh ground pepper

Dipping Sauce

2 Tbsp GF soy sauce
1 Tbsp agave nectar
1/4 Tbsp rice vinegar
ÂĽ tsp sesame oil
Few drops sriracha (optional)

Other tools:
Ziplock bag
Tortilla press-optional
Dumpling press-optional

Start by peeling and deveining your shrimp. Chop them, along with your mushrooms and green onion. Grate your ginger finely and then mince your garlic. Add everything into a bowl then add your soy sauce, ground pork, sesame oil, salt and a few grinds of fresh pepper. Mix all ingredients and place in fridge.

Finely chop all the filling ingredients and mix by hand

Next, start your dough by adding your rice flour, tapioca flour and salt into bowl. Pour in your oil. Add in your just-boiled water and start to mix with a chopstick. After water cools down a bit, start to knead the dough until it has a play-dough consistency.

mix your pot sticker dough

Now your dough is ready to be divided. Roll it out into a foot long rope (lightly dust the counter with rice flour) and cut in half. Place half your dough directly into a ziplock bag to keep moist. With the remaining dough, cut into 12 pieces. Place the pieces into the bag except a few that you are working with to keep everything moist. Repeat with remaining dough.

Divide your dough into 24 pieces

Now you are ready to start pressing your dough into the dumpling wrappers. This can be done quickly and easily with a tortilla press.

Cut a ziplock bag in half. Open your tortilla press and place half of the ziplock bag on the base. Lightly dust this with rice flour. Add one of your dough discs and cover with the other half of the ziplock bag. Close your tortilla press. When you open it, handle your wrapper carefully, as it is very delicate.

Press out your dumpling wrapper

Now you are ready to fill the wrapper with your meat. This is done very easily with a dumpling press.

Place the wrapper in your hand, and fill with a small ball of filling. Around 1/2-1 tsp. Place your wrapper in a dumpling press and gently press closed. Easy!

Filling your wrapper

–if you don’t have a tortilla press

you can press it out by hand the old-fashioned way. Take one of your dough discs and flatten it by hand. Cut a ziplock bag in half. Lightly flour half of the zipock bag and place your flattened dough disc on it. Cover with the other half of the ziplock bag and roll out with a rolling-pin. Gently take your wrapper and place your filling in it. Lightly wet the edge of the wrapper and close in half. Pinch shut, and work your way around the rest of the dumpling to close.

Press out your dumpling by hand

Place your pot stickers on a clean surface as you are preparing them.

POT STICKERS!

Once you have filled your wrappers, you are ready to cook. Heat your oil in a large saucepan. Add in your pot stickers. Let them brown for a few minutes. Add in 1/4 cup of water and cover with tight-fitting lid. Let the pot stickers steam for 6-8 minutes. You may have to cook them in two batches.

Browning the bottom

Once your pot stickers are done, then you can plate them. Mix your dipping sauce and enjoy!

Pot Stickers!

Yummy!

There are some other amazing dumpling recipes online with some pretty awesome instructional photos…so here are some blogs to visit when you get the hankerin….

  1. userealbutter-Chinese dumplings and pot stickers
  2. lafujimama-steamy shrimp pork dumplings
  3. asiandumplingtips

Happy dumpling eating!!!

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 “one” 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’t know what he was talking about, so I just said, “sure”. 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 ½ cups Sushi rice (nishiki is a good brand)

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

4 Nori seaweed sheets (cut ÂĽ off each sheet)

ÂĽ cup Mayo (Kraft is GF)

½-1 Tbsp Sriracha chili sauce (to taste)

1 ½ avocados

½ field cucumber

1 cup all-purpose Gluten Free Flour

Âľ 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 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.

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 ¼ 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 Âľ 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 “World’s 50 most delicious foods” by CNN in 2011. That’s 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’s 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 ¼ raw green chili pepper, and couldn’t 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…like 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’s lettuce wraps, which I thought were good…not awesome. Then there is P.F. Chang’s (or Pei Wei’s) lettuce wraps…very 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, “babe, I am so proud of you for doing something so awesome after being kicked in the gut.” I didn’t 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 “kicked in the gut” is a great description. And, yes, I am awesome.  🙂

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 ½ 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 ½ Tbsp GF soy sauce

1 Tbsp rice vinegar

1 tsp grated ginger

½ 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 Thai Basil Chicken

Thai food is so flavorful and fantastic. I first encountered Thai cuisine when I was living in Canada. My loft was in the heart of downtown Hamilton, and located just one block away from My Thai, which became one of my favorite restaurants.

Because I had never had Thai food while living in the states, the menu was foreign to me. I loved to try new things, and usually loved them. My husband and I went through a season where we ordered Thai takeout at least once or twice a week for several months. I usually got the pad Thai, a coconut soup or Tom kha gai, and something else, maybe a curry or my favorite….basil chicken.

I am a sucker for rice with delicious sauce, so Thai basil was a natural choice. It has such a flavorful sauce with sweet and spicy elements, and the licorice tasting Thai sweet basil adds so much to the dish.

Originally the sauce has sweet soy, but I have not yet found a gluten free sweet soy. This recipe doesn’t contain sweet soy and is a glutenless adaption of Foo Swasdee’s recipe. Both soy and oyster sauce contain gluten so make sure you are buying the specified products, or a glutenless alternative.

The Thai chilies, Thai sweet basil, oyster sauce and fish sauce can be found at an Asian market or online.

Hope you LOVE it!

Gluten Free Thai Basil

Makes 3 Servings

Cost: 2.50 per serving

2 Tbsp canola oil

ÂĽ white onion-sliced

3 cloves garlic-mashed or chopped

2-3 Thai chilies-mashed or chopped

1/2 lb chicken breast-sliced

1 cup white mushrooms-sliced

½ Tbsp fish sauce (check for gf)

1 1/2 Tbsp GF oyster sauce (Lee Kum Kee green label)

3/4 Tbsp sugar

1 Tbsp GF soy (san-j gluten free tamari)

1/3 cup of GF chicken broth (Imagine)

1 sliced red bell pepper

1 cup Thai sweet basil (smells like licorice, if you don’t have an Asian market nearby, you could by this online, or sub regular basil, HOWEVER, you will lose a lot of the “Thai” flavor)

1 tsp cornstarch

Combine the sugar, oyster sauce, fish sauce, soy sauce and chicken broth in bowl.

Heat the oil in large saucepan. Add mashed garlic, chilies, and onion and brown for 30 seconds. Add the chicken and cook until the outside turns white. Add the bowl of liquid ingredients, the red peppers and the mushrooms to the saucepan.

Combine cornstarch with small amount of hot water and whisk. Add to saucepan.

Simmer until chicken is done, 5-10 minutes. Add the basil last. Serve over steamed jasmine or white rice.

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 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 Âľ 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!