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Today, we are excited to share with you how to make delicious sushi rolls that are naturally gluten-free! Sushi is a traditional Japanese dish that has gained worldwide popularity over the years. While it may seem daunting to make at home, with a little practice and patience, anyone can become a skilled sushi chef.
Gluten-Free California Rolls
For this recipe, we will be making California rolls – a classic sushi roll that is perfect for beginners. Here is what you will need:
- Nori sheets
- Sushi rice
- Imitation crab meat
- Cucumber
- Avocado
- Sesame seeds
- Soy sauce (gluten-free)
- Wasabi (optional)
Begin by cooking your sushi rice according to the package instructions. Once the rice is cooked, let it cool down to room temperature. Then, prepare your fillings. Slice the cucumber and avocado into thin strips. Take the imitation crab meat and shred it into small pieces.
Next, take a sheet of nori and place it shiny side down on a sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle some sesame seeds over the rice. Then, arrange the fillings on top of the rice, placing them about a third of the way up from the bottom edge.
Using the sushi mat, roll the nori tightly from the bottom edge up, making sure the fillings stay in place. Wet the top border with some water to seal the roll. Continue rolling until you have a complete cylinder. Repeat with the rest of the ingredients.
Gluten-Free Avocado Sushi Rolls
If you’re looking for a vegan-friendly option, try making these gluten-free avocado sushi rolls. Here’s what you’ll need:
- Nori sheets
- Sushi rice
- Avocado
- Cucumber
- Carrots
- Mayonnaise (gluten-free)
- Wasabi (optional)
Cook your sushi rice and let it cool down to room temperature. While the rice is cooking, prepare your fillings. Slice the cucumber, avocado, and carrots into thin strips. Mix some gluten-free mayonnaise with some wasabi, if using. Set aside.
Take a sheet of nori and place it shiny side down on a sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Spread some of the wasabi mayo on top of the rice. Then, arrange the fillings on top of the rice, placing them about a third of the way up from the bottom edge.
Using the sushi mat, roll the nori tightly from the bottom edge up, making sure the fillings stay in place. Wet the top border with some water to seal the roll. Continue rolling until you have a complete cylinder. Repeat with the rest of the ingredients.
Finally, slice your sushi rolls into bite-sized pieces and serve with some gluten-free soy sauce on the side. Congratulations, you’re now a sushi master!
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