Can We Have Sushi?

[KristaleeJane]

Hello

Does anyone know if sushi would be ok for celiacs? I read somewhere that the sushi with the crab meat in it would not be ok, because most use imatiaion crab meat which is not safe. But what about Veggi sushi?

If anyone knows please let me know, I really want to eat it.

Thanks

Krista

[Breila]

we eat sushi all the time, it's my son's favorite! You do have to stay away from the imitation crab meat, tempura, and most soy sauces if you are eating out, but most other ingredients in sushi rolls are fine. We make our own at home regularly, but when we do go out, we bring our own soy sauce and the place we go has been really great about our special requests for rolls!

[KristaleeJane]

Oh I am so excited, I have gluten free soy sauce to use with it, Well i know what I am having for lunch today!

Thanks!

[kenlove]

Be careful of some of the nori seaweed wraps as some of them are dried with shoyu -- soy sauce which as you know is not usually gluten-free.If the place is really Japanese and run by Japanese nationals the nori is usually ok. If it is run by Koreans and Chinese they tend to use a different nori with the soy sauce dried nori. It sounds funny but based on my experience and a book I wrote almost 30 years ago about 1500 Japanese restaurants in the US.

Surimi is the processed fish used for the imitation crab and kameboko fish cake. You need to stay away from those too.

Chikuwa is another processed fish like the crab that is not good for us.

Miso as something to be careful of too. Some are safe and some are not.

The chef can tell you if there is komugi or merikenko (Wheat) in it. They have to read the labels though. I would not trust them to know without checking. Most chefs I work with here in Hawaii dont know that soy sauce is mostly wheat!

Good luck!

Oh I am so excited, I have gluten free soy sauce to use with it, Well i know what I am having for lunch today!

Thanks!

[NJKen]

The eel sushi is usually covered in a brown sauce that is not safe. The other "true" fish sushis should be fine.

[Guest Lore]

I love this post, you're in luck! I am a waitress at a sushi restaurant in Newport Beach, and I also eat sushi about two to three times a week- I'm addicted!

Of course, bring your own soy sauce. Not a big deal. But I would take your napkin and wipe out the little dishes they give you for soy sauce/rolls *just in case* there is some left over remnants of regular soy sauce. Never be too careful!

Also, they are right about the seaweed. I don't know about you, but no matter what I do, it hurts my stomach to digest it, so I always go with soy paper instead of seaweed when I order rolls. It's usually an upcharge of $1.00- which is nothing- and I personally think it makes the rolls taste so much better! If you have a soy allergy, don't go with this option obviously.

Adding onto the soy thing, BE CAREFUL with edamame! It's a popular appetizer, but you have no idea how they cook them unless you ask. At the restaurant I work at, we boil our edamame in an "edamame-dedicated" pot and strainer, but I know that at places like Pei Wei, they don't put their edamame on the gluten-free menu because they boil theirs in the same pot/strainer as they do noodles. I've gotten sick of edamame from a sushi place, so now I just stay away entirely.

Yes, stay away from eel sauce. Any sauce for that matter, most of the time they add soy sauce.

As I've heard many different things about vinegar being okay/not okay, you will just have to go with what you believe and experiment with rice. I know that rice used in sushi rolls is made w/ vinegar, whether it be wheat distilled or rice distilled, it all depends on the restaurant. What I've learned to do is just trial and error. Find a sushi place that you want to try and see what happens. Follow all the rules and see if you get sick or not. If you don't stick with that place for your normal sushi spot! It's even better to become a regular because the chefs and servers get to know you and it's always nice to build a relationship w/your local sushi chef. Buy them a beer or sake and most of the time they will add in some extra treats to your order

Oh and sake! most of the time it's okay because it's made with rice!

My favorite roll to get is a Philadelphia roll w/ soy paper and no cream cheese (ya never know) so it's just salmon, avocado, cucumber, soy paper, rice. YUM!

That's about all..... enjoy your sushi

[missy'smom]

Adding onto the soy thing, BE CAREFUL with edamame! It's a popular appetizer, but you have no idea how they cook them unless you ask. At the restaurant I work at, we boil our edamame in an "edamame-dedicated" pot and strainer, but I know that at places like Pei Wei, they don't put their edamame on the gluten-free menu because they boil theirs in the same pot/strainer as they do noodles. I've gotten sick of edamame from a sushi place, so now I just stay away entirely.

I had no idea! Thanks for the heads up.

Make sure they take precautions against CC when it comes to knives and cutting surfaces that have been used to prepare rolls that have tempura or other gluten containing ingredients.

You can often request real crab meat to be subbed for the fake in california rolls. Tastier! but costs more.

[kenlove]

Your so right about the edamame. Not only is the cross contamination issue a problem but often the pesticide residue causes other problems even for non-celiacs. Most edamame served in the US now comes from China -- even the ones with Japanese labels. On newer packaging you can see (in Japanese) country of origin being China. Much of it has been rejected by the Japanese FDA for residue. So they just ship it to the US.

So where did your chef get his training? Mine was in Shiba Daimon Tokyo.

Ken

Adding onto the soy thing, BE CAREFUL with edamame! It's a popular appetizer, but you have no idea how they cook them unless you ask. At the restaurant I work at, we boil our edamame in an "edamame-dedicated" pot and strainer, but I know that at places like Pei Wei, they don't put their edamame on the gluten-free menu because they boil theirs in the same pot/strainer as they do noodles. I've gotten sick of edamame from a sushi place, so now I just stay away entirely.

...

That's about all..... enjoy your sushi

[mysecretcurse]

I;m worried about the Nori now. Is that the green wrap they use on the inside of the CA rolls?

[kenlove]

Right,

When I was in japan in March I checked 30 makers. 24 were ok and only nori (seaweed) with or without salt.

The others had soy sauce used in the processing.

These days I never order rolls unless I know the chef or they let me check the package.

At lunches I order chirashizushi which is a bowl of sushi rice with the fish on top.

Ken

I;m worried about the Nori now. Is that the green wrap they use on the inside of the CA rolls?

[tarnalberry]

I think it's important to know the area you are in. as kenlove pointed out - different cultures tend to prepare the food differently. in SoCal and Seattle, I haven't had a problem, but all of the sushi places I've been to (almost exclusively, I should say) were fairly traditional japanese or at least owned/operated by japanese proprietors or chefs. this is not going to be the case in other places - hawaii's a great example, from what I understand, but he can correct me - so knowing your locale is useful.

[kenlove]

Your 100% correct. Even then some areas and those who are not that familiar with sushi may have a hard time knowing which places may be run by other cultures. lst year I took my grandkids out in Chicago to a place I didnt know. -- It was Chinese run but the only way you would know that is you spoke to them in japanese and they looked back at you funny! OR, you can check the food and know what they are using. It's always good to start up a conversation with the sushi chef and ask where they are from and like someone mentioned, buy them a beer or sake.

I think it's important to know the area you are in. as kenlove pointed out - different cultures tend to prepare the food differently. in SoCal and Seattle, I haven't had a problem, but all of the sushi places I've been to (almost exclusively, I should say) were fairly traditional japanese or at least owned/operated by japanese proprietors or chefs. this is not going to be the case in other places - hawaii's a great example, from what I understand, but he can correct me - so knowing your locale is useful.

[tarnalberry]

lol, that's definitely true. that's why I find a few places that I get to know, and stick to them. no, it's not as adventurous, but I'll save my adventure for backpacking, not restaurants.

[kenlove]

Everyday I can get myself out of bed is an adventure

lol, that's definitely true. that's why I find a few places that I get to know, and stick to them. no, it's not as adventurous, but I'll save my adventure for backpacking, not restaurants.