Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

gluten-free Sushi
0

18 posts in this topic

:unsure: I am so disapointed. There is no gluten-free sushi here in small town Idaho. The word is not out about delicious gluten-free sushi. :(
0

Share this post


Link to post
Share on other sites


Ads by Google:

?? A salmon roll should be gluten free. Ditto any basic roll. Unless, of course, they do stupid things to their sushi rice (which *I* still have never experienced, though I do totally believe the people who have).

Making your own isn't too hard, but does take time. :/

0

Share this post


Link to post
Share on other sites

What part of the sushi has gluten? The rice?

0

Share this post


Link to post
Share on other sites

There are lots of sushi rolls that are gluten-free. I just make sure I explain my issues and order none of the rolls that have soy sauce in them or in any sauces. I enjoy avocado rolls, spicy tuna rolls, and some of the specialty rolls w/ no problems.

0

Share this post


Link to post
Share on other sites




Where one really has to be careful, besides the sauces, is the nori-- the seeweed wrap. "Real" japanese restaurants usually use real Japanese nori which is just dried seaweed. Many wannbe restaurants and those trying to be fancy, as well generic "Asian" restaurants often use Korean and Chinese nori which is often processed with shoyu - -soy sauce.

We also have to be careful of Miso. If its made with kome koji ( rice starter) its ok but mugikoji ( wheat or barley) is not.

This afternoon here in Tokyo I did go to place that had a allergy menu. In 30 years I have never seen that here-- although I've only needed it for the last 7.

Its been awhile but there were two Sushi places in Bosie -- when i was there 15 years ago. Both near the HP factory.

you could look into making your own, its not that hard

0

Share this post


Link to post
Share on other sites

Ken- I have found that most large restaurants or chain type restaurants in Japan now have allergy menus. I don't expect them in family run places, but any of the bigger places do. Sometime it is a question of how up to date they are as menu items change with the seasons.

0

Share this post


Link to post
Share on other sites

Good to know, I usually dont ask since I'm usually eating at friends restaurants. I trained as a chef here and have a lot of buddies with small places spread around Tokyo. I found this menu at one of the local CHinese places-- forget the name but it could be a chain. In La Qua in Bunkyo Ku.

Ken- I have found that most large restaurants or chain type restaurants in Japan now have allergy menus. I don't expect them in family run places, but any of the bigger places do. Sometime it is a question of how up to date they are as menu items change with the seasons.

0

Share this post


Link to post
Share on other sites

There is nowhere within 2 hours of us that does a gluten free sushi, they all soak the rice in vinegar that is not gluten free. The one place I'm not sure of is where I walked and asked if their sushi is gluten free, they looked at me and said "We can take out the MSG?" so I thanked them for their time and left. No idea if it's gluten free or not, but how do you take out MSG??? So no thanks.

0

Share this post


Link to post
Share on other sites

sounds like other problems at that place too-- no real sushi is made with barley malt vinegar. The rice vinegars and mirin's should all be safe. I think of myself as being very sensitive and never had problem from vinegars as long as its not malt barley.

Might be worth trying to make your own. Im just getting home after a month but could try to post some recipes for the rice. Trained as a chef in japan almost 30 years ago

ken

There is nowhere within 2 hours of us that does a gluten free sushi, they all soak the rice in vinegar that is not gluten free. The one place I'm not sure of is where I walked and asked if their sushi is gluten free, they looked at me and said "We can take out the MSG?" so I thanked them for their time and left. No idea if it's gluten free or not, but how do you take out MSG??? So no thanks.

0

Share this post


Link to post
Share on other sites

sounds like other problems at that place too-- no real sushi is made with barley malt vinegar. The rice vinegars and mirin's should all be safe. I think of myself as being very sensitive and never had problem from vinegars as long as its not malt barley.

This. 100 times over, this.

To be fair, I have seen a label on one variety of seasoned rice vinegar that had gluten, but I cannot fathom any restaurant going to the extra expense of buying such an item rather than using original ingredients.

0

Share this post


Link to post
Share on other sites

GUess i'm spoiled by so many years in Japan and using real products. if you have the name of the gluten rice vinegar, please let me know.

take care

ken

This. 100 times over, this.

To be fair, I have seen a label on one variety of seasoned rice vinegar that had gluten, but I cannot fathom any restaurant going to the extra expense of buying such an item rather than using original ingredients.

0

Share this post


Link to post
Share on other sites

We don't have many sushi places where I live, and there's the one I mentioned that I don't really trust for many reasons, and the rest all say the vinegar is a malt vinegar, so I'm quite upset about that. We do make our own every couple of months. It's tedius and I really don't enjoy it as much because it seems to take such a long time to make and not very long to eat.

0

Share this post


Link to post
Share on other sites

I would really like to make my own sushi. I've gotten nailed every time I've gone out for sushi, even though I've asked them to use clean utensils, use clean boards, don't use egg, fish egg, unagi (my former favorite), imitation crab, or anything with soy and have gone at a not busy time. Not sure whether it's been CC or some random thing containing or soaked in soy (can't do soy products, either) or maybe something with barley malt, but I've gotten sick every time.

What kind of fish do I get to make it? How do I make sure it's high quality so that I won't be afraid to eat this raw stuff? Should I freeze the fish first? Smoked salmon wrapped in nori just doesn't cut it when I get mad cravings for raw fish. Mmmmm, sushi.

0

Share this post


Link to post
Share on other sites

I think the best thing to do would be to find a fish market in your area and ask them where you can get sushi grade fish. Years ago when I lived in San Diego there was a fish restaurant that had a small market. You could order sushi grade fish from them.

My nephews (6/8 years old) love sushi and I saw this little gadget and thought it would be a fun Xmas gift for someone who likes to make sushi:

http://www.sushezi.com/

0

Share this post


Link to post
Share on other sites

Eh... that gadget doesn't look like it's worth the money. You still have to do the same work (I'd argue more!) to get the job done, and it makes you add non-sushi ingredients (oil where the rice goes!?!).

In other news, I'm a food snob. :P lol

0

Share this post


Link to post
Share on other sites

sounds like it could be a issue with the nori too. so much of it is processed with soy sauce. Try some straight fish, even try using lox as a sushi.

main thing is to practice to get the rice the way you like it. It gets easier form there.

I would really like to make my own sushi. I've gotten nailed every time I've gone out for sushi, even though I've asked them to use clean utensils, use clean boards, don't use egg, fish egg, unagi (my former favorite), imitation crab, or anything with soy and have gone at a not busy time. Not sure whether it's been CC or some random thing containing or soaked in soy (can't do soy products, either) or maybe something with barley malt, but I've gotten sick every time.

What kind of fish do I get to make it? How do I make sure it's high quality so that I won't be afraid to eat this raw stuff? Should I freeze the fish first? Smoked salmon wrapped in nori just doesn't cut it when I get mad cravings for raw fish. Mmmmm, sushi.

0

Share this post


Link to post
Share on other sites

Thanks! :) I'll check the local fish market. If rice is the hardest part, then this should be easy. I make rockin' sushi rice.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,703
    • Total Posts
      921,801
  • Topics

  • Posts

    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
    • Meredith, this is very true. A colonoscopy is for diagnosis of the lower intestine, endoscopy for the upper intestine.  How did your doctor interpret the tests? I suggest you read the link Cycling Lady gave you because it contains a lot of good information. 
    • Sorry, but this product (supplement) is not even certified gluten free.   Seems odd that a product geared to Non-Celiac Gluten Intolerance would not take the extra step of getting certified.   I guess I am a Nervous Nellie, especially after the reports that several probiotics were contaminated with gluten.   https://celiac.org/blog/2015/06/probiotics-your-friend-or-foe/
    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,705
    • Most Online
      3,093

    Newest Member
    imissdonuts
    Joined