I’m not quite sure what has happened but over the past 6-12 months, I have become addicted to sushi! I could literally eat it every single day! Since my bank balance won’t allow for that, we’ve started making our own. This is the perfect solution as you can decide exactly what you put in the sushi, it doesn’t take too long, portions are bigger and it works out cheaper in total! 🙂
So the basics you will need are:
- Sushi rolling mat
- Sushi rice
- Rice vinegar
- Nori sheets
- Tamari (gluten free soy sauce)
- Sesame seeds
- Pickled ginger (be careful of this though, I struggle with sweeteners and discovered too late that the jar we had contained aspartame :()
- Wasabi (if you like a bit of spice)
Once you have these basics, you’re pretty much ready to go whenever you fancy! Just need to pick up the fillings! For our latest batch, we decided to make a vegan and low FODMAP option! We used cucumber, carrot, red pepper, spring onions (green parts only) and a small amount of avocado.
To make the sushi rice, put 250g of rice into a bowl and wash with cold water repeatedly, then drain the rice. Add 330ml of water and the rice to a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 minutes with the lid kept on. To make some seasoning for the rice, mix 2 tbsp. rice vinegar, 1 tbsp. sugar and a pinch of salt. Once the rice is ready, flatten it out onto a lined tray to cool and drizzle the seasoning over the top. This will make enough rice for 2 people.
Lay your first nori sheet on top of the rolling mat (we cover the mat in cling film to avoid sticking) then press a layer of rice on top of this. In a horizontal line across the bottom of the rice, lay your veggies/fillings then slowly use the mat to roll the sushi together, keeping it as tight as possible so the sushi holds its shape.
Repeat for another 3 rolls, slice carefully and enjoy!
For more gluten free, vegan recipes, check out these below: