After all the research about the gluten-free sushi, I decided to give the sushi-making a go. I used some leftover rice from the fridge. Though it was not perfect, the result was tasty and safe. It is just an easy way to have a gluten free sushi experience. Read on to find out how to make sushi at home.
| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Bamboo rolling mat
- 8 pcs Nori sheets
- 2 cups Sushi rice
- 1 Avocado, mango and cucumber
- 1/4 cup Daikon sprouts and scallions
- 2 oz Cooked or fresh sushi-grade fish: salmon (sake) or tuna (maguro)
- Gluten-free Tamari soy sauce
- White and black sesame seeds to season the rice
- Gluten-free teriyaki
- Ginger and wasabi
Ingredients
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Instructions
- Prepare sushi filling and place in equal-sized strips for a quick and easy assemble.
- Take out the nori seaweed from the package and place it shiny side down on a bamboo mat.
- Place a thin layer of rice on the nori sheet. Leave roughly one-inch gap on the edge of the nori on one side.
- Layer the sushi fillings about one inch from the border that is facing you.
- Use the bamboo mat to help keep the rice and ingredients in one piece. Carefully bring the edge of the roll over the filings.
- With one hand, push the sheet in as tight as you can. Continue to roll the sushi using the mat.
- Once you finish, give the roll a moderate squeeze just enough to ensure that it will keep the shape.
- Unroll the bamboo mat and place the finished roll onto a dry cutting board.
- Using a sharp knife, cut the roll first in two halves. Then cut those two more times into the 8 pieces.
- Enjoy your gluten free sushi!
Recipe Notes
It is OK to use ordinary rice.
