In the one in the picture it has turkey, swiss cheese, lettuce, onions and pickles.
It might make a sushi chef shutter but you can fill your roll with anything, chicken salad, tuna salad, maybe leftover chicken with a little gluten free teriyaki sauce or barbecue sauce.
I found Kroger brand chunk style crab substitute is made with potato starch instead of wheat starch (but the potential for cross contamination is high) and have make a traditional California roll (crab, avocado, and cucumber)
A makisu is a bamboo mat used to form a sushi roll, it is not absolutely necessary but helpful.
Nori roasted seaweed formed into a sheet (high in iodine) the wrapper for your sushi.
Sushi rice, there is a specific rice for sushi but I use short grain from the grocery store. (1 cup of uncooked rice makes about 3 rolls)
Sushi vinegar is rice vinegar with a little sugar and salt.
After cooking rice season it with vinegar and cool in large bowl, needs to be cool before rolling
Start with nori, shiny side down, spread rice evenly leaving about 1 inch uncovered on the side furthest from you.
Place your filling on the side closest to you and roll it up. I like to make the roll and let it sit in the fridge ½ hour before slicing.
To Slice use a very sharp knife and wet with cold water between slices to keep the rice form sticking.
Serve with wasabi (Japanese horseradish) and Gari (pickled ginger) if you wish.
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