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Hi all-

I haven't had sushi since I went off gluten and I MISS IT!! I have gone to supermarkets and read the packaging and I found only one thing of concern; some wasabi contains wheat as an ingredient. Knowing this, I have stayed away from sushi because I know some sushi places put a little wasabi on the roll itself.

I don't like the imitation crab on the california roll, I could bring my Bragg's Amino Acids and I could ask to read the ingredients on the wasabi.

Would I cover all my bases?

Also, I love seaweed salad and don't see any cause of concern there either?

Any red flags I am not thinking of???? <_<

Nancy

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You've hit most of the sushi issues right on. I eat sushi all the time, I take little packets of gluten-free soy sauce with me, and just get everything without wasabi or any of the sauces. I've actually really gotten to like the sushi without any soy sauce at all, after having forgotten my packets a few times. Beware all sauces and condiments, "spicy" additives and such things. I don't eat a lot of rolls because they tend to have sauces or sprinkles on them. Basically if its fish and rice, you're good. Beware the soups, as many miso bases have gluten, and also the tea can sometimes have barley in it. When ordering sushi with another person who's eating gluten I order it on a separate plate to make sure there is no sauce CC. I always hated the imitation crab too. Real crab though... nom.

I wanted to add: At a support group meeting once one woman spent 20 minutes trying to convince me that they coat the sushi nori with soy sauce. I was shocked, and proceeded to investigate this possibility. Other than a company that made sushi for a college cafe(they would not answer the questions I had at all), the response I have received on this issue is a resounding no. I have relegated this to the "celiac myth" category.

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I stick to sashimi but I'm a sucker for a good piece of fish. Most imitation crab is not gluten-free so I would avoid ordering any crab unless you can see it being made and verify that it's real crab.

Elonwy, that's interesting about the nori. I never cared for it but will pay attention to that because I'm curious now.

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There are some kinds of nori that are usually called seasoned nori(ajistuke) that contain soy sauce. That kind is USUALLY and TRADITIONALLY not used on rolls. But you never know. The one for rolls is usually just seaweed and salt. The ajitsuke nori may be used on other dishes though. Ask about any mayo or as Elonwy said any spicy sauce(there is a spicy mayo in some rolls). The most popular brand of Japanese mayo is not gluten-free last time we checked as it has malt vinegar in it. No tempura crispies. Some places use a vegetable based carrot/ginger dressing for the salad. It may contain soy sauce.

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Hi missy'smom, Your right about the nori, besides the Japanese made ajitsuke, many of the Korean produced nori is dried with a soy sauce coating. Nanjkay is better off sticking to fish and rice.

ken

There are some kinds of nori that are usually called seasoned nori(ajistuke) that contain soy sauce. That kind is USUALLY and TRADITIONALLY not used on rolls. But you never know. The one for rolls is usually just seaweed and salt. The ajitsuke nori may be used on other dishes though. Ask about any mayo or as Elonwy said any spicy sauce(there is a spicy mayo in some rolls). The most popular brand of Japanese mayo is not gluten-free last time we checked as it has malt vinegar in it. No tempura crispies. Some places use a vegetable based carrot/ginger dressing for the salad. It may contain soy sauce.

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You've hit most of the sushi issues right on. I eat sushi all the time, I take little packets of gluten-free soy sauce with me, and just get everything without wasabi or any of the sauces. I've actually really gotten to like the sushi without any soy sauce at all, after having forgotten my packets a few times. Beware all sauces and condiments, "spicy" additives and such things. I don't eat a lot of rolls because they tend to have sauces or sprinkles on them. Basically if its fish and rice, you're good. Beware the soups, as many miso bases have gluten, and also the tea can sometimes have barley in it. When ordering sushi with another person who's eating gluten I order it on a separate plate to make sure there is no sauce CC. I always hated the imitation crab too. Real crab though... nom.

I wanted to add: At a support group meeting once one woman spent 20 minutes trying to convince me that they coat the sushi nori with soy sauce. I was shocked, and proceeded to investigate this possibility. Other than a company that made sushi for a college cafe(they would not answer the questions I had at all), the response I have received on this issue is a resounding no. I have relegated this to the "celiac myth" category.

Thanks so much. When you go to the sushi place, do you specifically mention that you can't eat gluten, or do you just request that they not put wasabi on the roll?

Thanks again...I am excited to getting out there and eating!!

Nancy

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Good sushi places ( read that as expensive) often get nama or fresh wasabi which is great and gluten free.

it's just the grated root. If they have that then your ok. If they mix the wasabi from powder or a tube then you have to stay away from it. You still have to be careful of the nori and make sure there is no shoyu -- soy sauce used in the processing. Some places in North America used the Korean nori which may be processed with soy.

Good luck

ken

Thanks so much. When you go to the sushi place, do you specifically mention that you can't eat gluten, or do you just request that they not put wasabi on the roll?

Thanks again...I am excited to getting out there and eating!!

Nancy

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