Monica (mom) says:
Ever since my Daria taught me to roll sushi, I have been hooked!
Since it’s not only easy to do and doesn’t take a long time, I find all kinds of reasons for making sushi!
Since we don’t eat raw fish in our diet, I have gotten used to making veggie sushi….although I have made a great jerk chicken recipe that I found in Cat Cora’s cookbook, Cooking from the Hip.
All you have to do is make short-grained sushi rice according to the package instructions, and while the rice is getting all happy, cut your veggies into long thin pieces.
I love to make carrot and cucumber rolls, and avocado with peanut rolls.
Once your rice is done, place it in a glass or ceramic bowl and mix in 4 T of rice vinegar and ½ teaspoon of kosher salt and let it cool. It should become very sticky!
You will need a bamboo rolling mat and a package of Nori seaweed wrap. Keep a bowl of warm water handy on the table or counter where you are rolling, because you will need to dip your fingers quite often. Sticky rice makes sticky fingers!!
Place a piece of Nori (shiny side down) on the mat, spread rice on ¾ of it (leaving top empty for sealing the roll). If you place clear plastic wrap over the entire mat, it will stop the rice from sticking and you will not have to wash it as often. Then at the bottom (side nearest you), place a row of veggies.
Here is a YouTube video from allrecipes.com on making sushi rolls:
If you are not serving the sushi immediately, keep the rolls intact. When you are ready to eat your creations, you can cut each roll into bite-sized pieces and can top with ginger, wasabi, and/or dip in tamari or gluten-free soy sauce!
You can use your fingers or chopsticks…whichever you choose, just enjoy!
© 2014, Monica of glutenfreedoubletalk
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