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
      104,144
    • Total Posts
      919,566
  • Topics

  • Posts

    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
    • Thanks cyclinglady & manasota! I appreciate it. I came to give an update...... I'm still 99% itch free. I get a "place" like a bug bite once in a while that itches and I just use the prescription steroid cream on it & that takes care of the itch. My rash is healing up rapidly everywhere. Almost clear skin now! Yaaaaayyyyyyyyyy! Now for a rundown of the "treatment". For 20 days I took a 100mg doxycycline twice a day. Then we upped it to two 100mg doxy twice per day. I took those for 5 days & made rapid progress and the itching stopped. The doxy was getting my tummy though. It was getting really rough despite my eating yogurt. So on day 6 and day 7, I took two 100mg doxy in the am but in the pm I just took 1 of them. On day 7, I was nauseous for hours on end. So since I was still doing well without itching and the rash was healing everywhere, I decided to cut back some more. On days 8, 9, & 10 I have only taken two 100mg doxy in the am and none at night. I'm doing good and my tummy is much, much happier! No more nausea!  I'll update as things go along.
    • Many things can damage the small intestine besides celiac disease: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ Happily, I can share that I became a Great-Aunt this week for the first time  to a charming little boy. Sadly, my lovely 19 year old niece was diagnosed yesterday with Crohn's.  She had so many symptoms of celiac disease, I was sure she had it.  Actually, I was hoping that she'd have it, because Crohn's can be much worse.  At least there is a "cure" or known trigger for it -- gluten!   Anyway, your daughter might be suffering from something other than celiac disease.  It is possible.  It could be a food intolerance (e.g. milk).  My niece has suffered for years with periodic episodes of abdominal pain, vomiting, etc.  She doesn't have all the "classic" Crohn's Disease symptoms either, yet a recent pill cam revealed a lot!  Her endoscopy was normal.  Celiac panel normal.  Gallbladder scan normal (non-functioning gallbladder is a family curse).  My heart goes out to her, but at least we know what we are dealing with.  Will she ever get celiac disease?  It could happen. Keep advocating, Mom.  That's what I kept telling my SIL.  I also provided my SIL  a family health history tree that each GI was happy to receive.  Unfortunately, no one has had Crohn's in the family.  But, at least it allowed him to test my nieces gallbladder and for celiac disease (a full panel,  mind you).   It would not hurt to get a second opinion.  
    • That uncle bens 10minute brown rice with the gluten free table on the box, i been going through hell these last few days, this shit is Not gluten free its contaminated 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,176
    • Most Online
      1,763

    Newest Member
    Red Butt in hemet
    Joined