Gluten Free Sushi Part I

View Sushi Part II

Cheap to make! Its easy! I'm so excited that I was able to make it. It was my first attempt so it is not perfect. I felt all the recipes online were confusing so I created instructions that I think are easy to follow. Its so expensive to buy sushi already made plus I am unsure if what they use is gluten free. The most expensive part was the sushi rice but most recipes say you can use another medium or short grain rice. I would not recommend using short grain brown rice because I tried that and it does not stick. Matt loved it so that means its a hit. Yes, these are all my pictures taken in my kitchen.

You know the rice that is sticky? Its called sushi rice combined with a mixture of unseasoned rice vinegar, sugar, and salt. Recipe from THE GLUTEN FREE ASIAN KITCHEN by Laura B. Russell

2 cups sushi rice or other medium or short grain rice
2 1/3 cups water (to use when cooking the rice)
1/4 cup unseasoned rice vinegar (Mitsukan)
2 tbsp sugar
1 1/2 tsp salt (I used sea salt)

For the Sushi: Nori (which is seaweed. I found mine at Harmon's but I've seen it at Sunflower Market and you can find it in an asian store). I used "roasted seaweed sushinori extra fancy." There is not a difference if it is roasted or not (at least that is the information Matt gave me over the phone while I was shopping...maybe I need an iPhone)

1) You NEED to rinse the sushi rice and drain it about 2-3 times. I used my pampered chef steamer instead of a colander). I put the rice in the container, covered with water (use enough to cover the rice), swished around with my hand, then drained the water. The water turns a milky color at first. Keep rinsing until the water is clear. Don't over-rinse or the rice will not be sticky.
2) Cook the rice. I found all sorts of ways on how to cook sushi rice. One site said to use 3/4 cup water for every cup of rice and the package said to use 1 1/4 cup. I used 2 1/3 cup. Bring the rice to a boil then lower the heat and cook covered until the water is absorbed.
3) Combine the unseasoned rice vinegar (make sure it is unseasoned), sugar, and salt. This cookbook said to boil and other recipes said to not let boil. I did not let it boil because I did not want the sugar to burn so I just heated it up.
4) When the rice is done, transfer to a bowl and pour the vinegar mixture over the rice and mix well. One recipe on the internet stated to let the vinegar mixture cool before placing in the rice so I did that.
5) I made vegetarian sushi first then I made one with cooked shrimp. I used thinly sliced avocado, cucumber thinly sliced lengthwise and shredded carrots on one roll then the other used cut up/sliced shrimp and avocado. Real crabmeat is expensive and imitation crab is NOT gluten free.
6) Place ingredients in the middle and roll. This takes practice I think. The picture shown is the first one I made. Do not completely cover the nori/seaweed with the rice so you can create a seal.
7) Cut up in thick slices. I use my tomato knife because it it jagged and cuts well
8) Matt wanted me to buy "Sweet Red Chili Sauce"by THAI Kitchen and it is Gluten Free!