But shouldn't all sushi be GF? Well, not always. First, there's the vinegar. Some rice vinegars aren't gf because they could be made with gluten grains. So make sure the rice vinegar says "gluten-free". It's always better to be safe! For those who like imitation crab, like in a California roll, beware. I learned it's usually made with wheat. Stay away from that! In a restaurant, there's gluten in the tempura and soy sauce. So then you have to worry about cross contamination and sauces. Buying sushi can also be pricey. But I really like it and find it fun to make so for me, that's the best reason to make it.
I have watched videos about how to make sushi and it looks a little complicated. When we were home, my mom used a bamboo roller. When we were traveling, we didn't have that so I used plastic wrap (also to protect the board in case there had been gluten). The last time I made it at home, I didn't even use any plastic.
- Nori/Seaweed sheets (that's what holds the sushi together)
- Sushi rice, gluten-free rice vinegar, salt, oil, and sugar
- Filling ingredients like carrot, cucumber, avocado, other cooked veggies, cooked fish, or really good quality raw fish (I don't usually eat this but some of you might like it)
- Cutting board or plate
- Sharp knife
- And maybe an adult to help with cutting