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gluten-free Sushi
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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. :(
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?? 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. :/

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What part of the sushi has gluten? The rice?

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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/

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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

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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.

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

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