Saturday, May 11, 2013

Recipe for Gluten-Free Sushi Rolls

A few years ago when our friends had an exchange student living with them, he taught our son how to make sushi rolls.  We have had fun making them ever since then.  We love the fresh flavor and the spicy "kick" from the wasabi.

Gluten-Free Sushi Rolls

2 nori seaweed "sheets" (I like Sushi Chef brand because it isn't as "fishy" tasting)
Cooked sushi rice* (about 2 cups)
1/2 can of crab (artificial crab often has wheat in it)
1 avocado, sliced lengthwise into segments
Garlic salt
Onion salt
Black pepper
1 tablespoon ketchup
3 tablespoons mayonnaise

Step 1:  Cook sushi rice and set aside to cool. *With the brand of rice that I found in our grocery store (Nishiki), I have found that it is important to add extra water and to leave the lid off while cooking; otherwise the rice is crunchy.  For the size of the above recipe, I used 1 cup of rice to 2 cups of water.

Step 2:  Place one sheet of nori on a bamboo rolling mat or a cutting board.  Spread cooked, cooled sushi rice gently and thinly across nori, leaving about 1 inch at one end of the nori where there is no rice.

Step 3:  Make a line of avocado and crab across the middle of the sushi.

Step 4:  Sprinkle garlic salt, onion salt, and pepper across entire area of rice.

Step 5:  Roll nori, leaving the area without rice to be rolled last (toward the outer edge of the roll).

Step 6:  Wet a serrated knife with water, and slice roll into one inch slices

Step 7:  Combine ketchup and mayonnaise into a sauce.  Serve sushi rolls with wasabi and sauce.

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