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Home Made Sushi Questions
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I'm dying for safe (cooked) sushi! The places around me are not accommodating, so as we all know, if you want something-you have to make it yourself! I'm having the hardest time trying to find crab sticks without wheat starch. Does anyone have any suggestions? Also, what sauces have you made that are close to the real things? Thanks!!

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Afraid you'll have to use real crab,  the sticks and  kameboko are all made with wheat except for one company in Hiroshima but I've never see those outside of Japan.   You can usually buy frozen crab legs  which when thawed are very nice.  Have you practice making rice? its good to practice making it  with the right  combo of vinegar and sugar.   what other dishes are you trying to make?

 

I'm dying for safe (cooked) sushi! The places around me are not accommodating, so as we all know, if you want something-you have to make it yourself! I'm having the hardest time trying to find crab sticks without wheat starch. Does anyone have any suggestions? Also, what sauces have you made that are close to the real things? Thanks!!

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Do you have a sushi mat yet? Homemade sushi is so much easier to make right with a sushi mat. And they're inexpensive--less than $3 at our Oriental store. :)

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Thanks for the advice! Guess I'll break down and buy the real crab legs. I'm wanting to make my favorite crab, shrimp, avocado, and mango rolls. I'd love to make a sauce similar to eel sauce. I love the sweet and savory contrast. I will be purchasing the mats and whatever else I need because sushi is my one true grievance since going gluten-free. Please share your experience with making rice or anything!

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If you have to buy fresh crab legs a lot of seafood counters will steam them for you for free.  The only time I have made sushi is with my japanese friend.  Check out youtube, there are some good cooking videos on there.  I can't track down the name but there is a Chinese guy who posts videos of traditional cuisine and that is where I learned how to make my own chinese takeout.

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Good to know! I'll be doing more research! Just wanted the gluten-free experts' opinions first

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the eel sauce is basically sweet teriyaki sometimes  with  rive vinegar or other sauce mixed in. the best sauces  are made using raw brown sugar from okinawa.  with  rice   once it s cooked  you mix vinegar and  sugar to get the taste you like. You can  try  rice vinegar instead of white vinegar.   you do need ot be careful of powdered wasabi as it is not all gluten free.  read the ingredients carefully.

 

Thanks for the advice! Guess I'll break down and buy the real crab legs. I'm wanting to make my favorite crab, shrimp, avocado, and mango rolls. I'd love to make a sauce similar to eel sauce. I love the sweet and savory contrast. I will be purchasing the mats and whatever else I need because sushi is my one true grievance since going gluten-free. Please share your experience with making rice or anything!

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Thanks so much, kenlove!

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sure, let me know if you run into any trouble. I'm vegan and celiac  but I trained as a chef in japan about 30 years ago.

 

A lot of it is by taste and once your used to it you'll see that no 2   chefs use the same recipes, especially for the rice. 

good luck!

 

Thanks so much, kenlove!

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Be sure to use rice that sticks together well. I use Lundberg Farms sushi rice for my sushi.

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Good point about the rice.  We used Kukuho Rose at the restaurant in Chicago, NIshiki was 2nd choice. I use lundberg sometimes but am spoiled since I spend a lot of time in Japan and usually bring shimai (new) rice home with me. 

 

Be sure to use rice that sticks together well. I use Lundberg Farms sushi rice for my sushi.

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Be sure to use rice that sticks together well. I use Lundberg Farms sushi rice for my sushi.

I just bought Nishiki, I'll let you know how it goes

!

this thread is the BEST

thank you lmcdoiron for open it

So glad I was helpful

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A lot of it is by taste and once your used to it you'll see that no 2   chefs use the same recipes, especially for the rice. 

good luck!

Made my sushi finally and was quite impressed! I see what you meant by experimenting with the rice, I have a few adjustments to make. Again, thank you for the advice!

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I like making vegan sushi, once you get the rice down, try tops with blanched  ultra thin slice of carrot. slice portobello mushroom, tomato, zucchini -- anything really-- it all goes great with sushi rice

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