Gluten Free Salmon Sushi


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I had many ask me about Sushi, a dish that is increasingly becoming so popular in Malta.  I think Tony should rename the website and FB page to I love Maltese Food and all other Foods that Maltese love ! 🙂  That way we will have no one comment or criticize that only Maltese Food should be on the site!  The world is becoming smaller and people are becoming more adventurous when it comes to food … and why not? As the cliche goes …. variety IS the spice of life!

So if any of you want to try out these sushi rolls, they are quite simple to make, gluten free and healthy too!  If there are those of you who cannot get hold of sushi grade fish, then you can easily make these with smoked salmon, obviously the taste is different.

With regards to equipment, you can find everything in a good supermarket, including the kit to roll the sushi.

Ingredients & Method

Sushi Mat
Sushi Rice
Plastic Wrap
Nori (Seaweed Sheets)Gluten Free Soy Sauce
Rice Vinegar
Sugar
Salt
Toasted Black Sesame Seeds
Wasabi to serve
Sushi Ginger to serve

Fresh Ingredient List

Cucumber
Avocado
Spring Onions
Red Capsicum
Carrot
Sushi Grade Tuna/Salmon or Smoked Salmon

Start by preparing the rice.  I calculated for two persons.  Put 250g of sushi rice in a bowl and wash with water.  Rinse and do this for three or four times and then drain.  Place the rice with 330 ml of water in a pan and bring to a boil, cover and simmer for 10 minutes.  Do not lift the lid.  After 10 minutes, turn off the heat and leave to stand for approximately 30 minutes.

In the meantime, you can prepare the fresh ingredients.  Peel and julienne all the vegetables (slice in thin long strips) and put aside.  Do the same with the fish you will be using.  You can fill your sushi with just julienned vegetables only and omit the fish if you are not a fish lover.

Now we prepare the rice.  Mix 3 tbsp of the rice vinegar in a bowl with 2 tbsp of sugar and add also 1 tsp of salt.  Now fold in the cooked sushi rice and fluff up.  Now that the rice is done, you are ready to roll!

I covered my bamboo mat with cling film before placing the nori sheets, to avoid a messy clean-up.  🙂

So after you place your nori sheet on your mat, grab a spoon and spread a thin layer of rice on the seawood sheet.  Leave a one inch border at the top.  Start placing your toppings horizontally, a bit off centre, closer to your body, not towards the top of the nori sheet.  Place them very close to one another.  You may also need to pile some on top of each other. I sprinkled my toppings with some toasted black sesame seeds before rolling.

Now start rolling approximately a quarter of the mat and gently squeeze, so it will all stick together, and unfold the mat.  Repeat this process until you have rolled the rice, the sheet and the veggies into a spiral.

Using a sharp knife, slice the sushi rolls into bite sized disks.  Serve with Gluten Free Soy Sauce, Wasabi Paste and Sushi ginger.

Enjoy!

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If you enjoyed this recipe, please go to my Senza G Facebook Page on this link  : –

https://www.facebook.com/SenzaG

This page is for sharing Gluten-Free recipes, mine, yours and others’, snippets of info, humor, ideas and tips for all those struggling to live with Celiac Disease and also for those non Celiac, but Gluten Sensitive individuals.  Please ‘Like’ and share with all your FB friends!

Thank You for your support!

Jacqui

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