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
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.