Is Sushi Gluten-Free What Sushi Are You Able To Eat When You are Gluten-Free

I’m not a sushi expert, but this is how I make basic vegetable sushi at home!
RECIPE.
1 1/4 cup water.
1 cup sushi rice, rinsed.
2 Tbsp. rice vinegar.
1 Tbsp. organic sugar.
1/2 Tbsp. salt.
3 nori sheets.
Vegetables: You can use whatever you like, but I used
1/2 of an avocado.
1/3 of a cucumber.
2 baby carrots.
A small bowl of water to wet fingers.
To a pot over high heat, add water, and rice. Stir, and bring to a boil. Reduce heat to low, cover and let cook about 10-15 minutes—until rice is cooked. While rice is cooking, to another small pot over low heat, add rice vinegar, sugar, and salt. Whisk and heat until sugar dissolves. Pour into a bowl, and set aside. Once the rice has cooked, transfer it to a wooden bowl. Add the vinegar mixture, and gently stir until the rice is evenly coated. Cover with a damp towel, and let cool until room temperature. Chop the vegetables into thin strips. Place a nori sheet smooth-side down on a mat or towel. Wet your fingers in a small bowl of water and spread a third of the rice onto the nori in a thin layerleaving a small strip at the top. Re-wet your fingers as needed. Add vegetables in a line in the middle of the rice. Carefully roll the edge nearest you, using the mat to compress the roll as you go. Wet the top edge of the nori to seal the roll. Gently compress the roll once completed. Slice the roll into six pieces. Repeat to make two more rolls. Makes three rolls, or eighteen sushi pieces..
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In this episode, we get a little un-traditional with an accidentally organic quinoa maki sushi. FULL RECIPE BELOW..
White rice is loaded with a high glycemic level, and quinoa makes a fabulous substitution in both flavor and blood sugar control. With tamari instead of soy sauce, you’ve got yourself a not only beautiful, but healthy and gluten-free take on sushi to do at home!
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QUINOA MAKI SUSHI.
sushi:
4 sheets nori seaweed (this is the dried seaweed you find in either Asian supermarkets or in the Asian aisle of your grocery or health food store).
1 cup quinoa.
filling (recommended, but do what you want).
cucumber.
scallions.
avocado.
smoked salmon.
method:
1. If your quinoa isn’t cooked already, soak overnight before preparing sushi to remove the sopanin which is a toxin that the grain uses to protect itself from grazing animals. This will make it more digestible, quicker to cook, and more gentle in flavor. Cook quinoa according to package directions and let cool to room temperature..
2. Slice all filling ingredients into thin batons. Line a bamboo place mat or sushi mat with plastic wrap to keep it clean..
3. Place a sheet of nori sushi, shiny side down, in the middle of the mat. Top with a thin layer of quinoa everywhere on the sheet, leaving just an inch at the bottom, which will be what you adhere to seal up the roll..
4. Place your fillings in a thin line in the middle of the quinoa parallel to the direction you’re going to roll (common sense). Salt if your ingredients are not already salty (optional, but I love it.).
5. Dip your fingers in water, and moisten the inch that is not covered in quinoa..
6. Lift up the other side of the sushi roll with your mat and fold the edge over the fillings, tucking it in to make a roll. Using the mat pushing against your hand, make sure it’s rolled tight, before finishing to roll it over the part that is moist and not covered in quinoa. This will stick to it like glue, and use your mat to roll the roll back and forth until it’s tight and cylindrical..
7. Finish with remaining quinoa, and cut into desired sized maki pieces. Serve with marinated shaved cabbage, tamari (gluten-free soy sauce), and perhaps some sake for a fabulous evening. Or afternoon..
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It’s so easy to make a poke bowl at home! Today’s ahi poke bowl recipe is made with ahi tuna, a soy sauce marinade and sushi rice, then topped with cucumber, avocado, microgreens and sprinkled with sesame seeds. It’s delicious, flavorful, healthy and entirely gluten-free..
For tips on ordering poke bowls at restaurants to ensure they’re gluten-free or for tips on modifying this recipe to make it vegan, paleo, keto or Whole30, click the blog post link below. Enjoy!
For the FULL Poke Bowl recipe: https://bit.ly/2Jpu0Rs.
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In this episode, Rula Gi talks to you about the key questions and tips on how to get delicious gluten free sushi!!!
Enjoy!

I will show you how to make sushi from scratch filled with sushi rice, imitation crab, cucumbers and avocados. You can make this fun and delicious snack or meal at home without worry of getting glutened..
I show you how to make a large sushi roll using a large piece of nori (seaweed) and a California roll using a half piece of nori and rolled with the rice on the outside..
Enjoy learning how to make this fun and delicious treat at home. No more expensive sushi at restaurants when you can make your own at home with a few easy steps and a little practice..
Music Credit: http://freemusicarchive.org/music/Robert_Farmer/Solo_Guitar_Instrumentals/03-If_we_knew_all_the_laws_of_Nature

Celebrity Chef Antonio Park gives us a lesson in gluten-free cooking..
Host, producer, editor: Aalia Adam.
Camera: Nikita Razzak.
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Sarah and I go on a quest to show you how to make sure you’re eating gluten-free at your favorite conveyor belt sushi restaurant..
Emily is the author of Cooking With Anime on Crunchyroll, the food blog Penguin Snacks, and loves to teach people how to make their favorite anime foods..
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