Everyone needs a little sushi in their life – unless of course, you’re a celiac. No, that’s not right. Everyone needs a little sushi in their life – even if you’re a celiac. You just have to be smart about it. Sushi is tough because lord knows what they are putting in those amazing sauces they add in. You REALLY have to watch here. Watch out for sauces, vinegar that they add to your sushi rice, the “spicy” in the spicy tuna has wheat as well as imitation crab. Oh, and don’t even think about tempura. As usual, you’ll need to ask a LOT of questions when eating out and to be honest, some of the sushi places I have been to reassure me that there is no gluten but for whatever reason I’m not feeling reassured. I usually opt for a house salad no dressing and sashimi (just to be safe). I will say if you’re up for getting sushi out in not necessarily a restaurant atmosphere my local Wegmans has a sign saying they use all gluten free ingredients in their sushi.
However, I LOVE making sushi at home. It’s fun & you know exactly what’s in it! I ordered my sushi mat & paddle years ago online. I used to have a bit of a hard time finding sushi rice & seaweed wraps, but now pretty much every store carries them in the international aisle.
You’ll need to decide what you want to fill your sushi with. This time I used cucumber, carrot, sweet peppers, leeks, and avocado. Sometimes I will buy the sushi grade tuna or salmon at Wegmans and add that in.
You’ll need to cook your sushi rice according to the package instructions. I’ve been using my pressure cooker lately to cook my rice as it only takes 8 minutes and the rice always turns out perfect. Once your rice is cooked, you can spread it out over your seaweed sheet. BIG HINT here is to wet your hands and/or your paddle PRIOR to touching the rice. This rice is super sticky. If you’re using your bamboo mat, put the seaweed on top of the mat and cover with rice. Once it is covered with rice, add your “filling” to one side of the wrap and you can start rolling.
You’re going to roll the side you filled over first. If you have the mat, use the mat to roll the sushi up. Be sure you’re rolling it tight. If you don’t have the mat, roll it up with your hands.
Once it’s rolled, remove the sushi mat and place your roll on the cutting board. Wet your knife. Slice your sushi into circles & enjoy!
Sushi mat (honestly – this is optional)
Sushi paddle (honestly – this is optional)
Sushi rice (regular rice would work but not as well as it’s not as sticky as sushi rice)
Vegetables to fill your sushi (I used carrots, cucumber, sweet peppers, leeks and avocado)
1. Cook your sushi rice according to instructions located on the bag/box.
2. Slice your vegetables/fish/whatever you’re planning to fill your sushi with into long thin slices
3. Spread your sushi rice over your seaweed wrap
4. Add your “filling” for your sushi to one side of your rice & seaweed.
5. Start rolling your seaweed wrap (using either your hands or the wooden mat if you have one) by starting with the side you “filled.” Be sure you’re rolling the wrap tight.
6. Remove the wooden mat from underneath your sushi roll. Wet a sharp knife. Begin slicing your sushi into circles.
7. Place in fridge for 1-2 hours before eating. By keeping it cold, your sushi sticks together better and your seaweed has time to soften up.