Gluten-Free Sushi Recipe
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.
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Bamboo rolling mat
  • 8pcs Nori sheets
  • 2cups Sushi rice
  • 1 Avocado, mango and cucumber
  • 1/4cup Daikon sprouts and scallions
  • 2oz 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
  1. Prepare sushi filling and place in equal-sized strips for a quick and easy assemble.
  2. Take out the nori seaweed from the package and place it shiny side down on a bamboo mat.
  3. Place a thin layer of rice on the nori sheet. Leave roughly one-inch gap on the edge of the nori on one side.
  4. Layer the sushi fillings about one inch from the border that is facing you.
  5. Use the bamboo mat to help keep the rice and ingredients in one piece. Carefully bring the edge of the roll over the filings.
  6. With one hand, push the sheet in as tight as you can. Continue to roll the sushi using the mat.
  7. Once you finish, give the roll a moderate squeeze just enough to ensure that it will keep the shape.
  8. Unroll the bamboo mat and place the finished roll onto a dry cutting board.
  9. Using a sharp knife, cut the roll first in two halves. Then cut those two more times into the 8 pieces.
  10. Enjoy your gluten free sushi!
Recipe Notes

It is OK to use ordinary rice.