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David in Seattle

Now That I'Ve Got The Soy Sauce, What About Sushi?

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Of course sashimi is gluten free, being just fish, but I generally prefer the sushi rolls. Are these generally a gluten issue? Depends on the sauce(s) the chef applies, I imagine. Any tips?

TIA

David

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Of course sashimi is gluten free, being just fish, but I generally prefer the sushi rolls. Are these generally a gluten issue? Depends on the sauce(s) the chef applies, I imagine. Any tips?

TIA

David

Hey, David! I eat sushi all the time too. Other people may have additional tips, but I've found you have to avoid fake crab (I don't know about you, but it's the only kind of "crab" the sushi places anywhere near me have, and I live in Florida), roe, and eel sauce (and some other sauces, depending on how they're made). Also, marinated vegetables are usually marinated in soy sauce or something containing soy sauce, so I'd ask. I usually stick with simple rolls, like smoked salmon and avocado. That way I can tell what's in it. Also, miso soup can be gluten-free but in my experience at restaurants, it usually isn't. Seaweed salad probably isn't either.

I hope this helps!

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Eat nothing brown. I always assume it's from soy sauce.

Skip the mixed 'stuff'. I assume it's fake crab.

Skip any sauces. I assume soy.

Skip anything fried (it's not good for you anyway ;) )

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Ditto what Jestgar said.

Assume that anything "crab" is fake (and has gluten), anything with sauce has soy sauce (and hence gluten), anything marinated has soy sauce (and hence gluten), and anything fried (tempura) has wheat.

If you're ever in Bellevue, look up Rolls & Rolls Sushi Plus (across the street from the downtown Bellevue library). They're very small, but have a very big selection of sushi. It's not Japanese traditional, but it's tasty. Rumor has it, they may have a takeout place on CapHill too, but I haven't been there. They've had the biggest selection of sushi I can eat. I've also enjoyed Miyagi, in Tukwila (near Toys'R'Us), but haven't had a whole lot of sushi in Seattle proper. (Though, honestly, sushi is normally one of my "safe" go-to foods. I can pretty much always get a tuna roll and avocado roll anywhere and be confident it's safe. :) )

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Ask about any egg, the traditional egg "omlettes" may contain dashi(broth) which may/may not be gluten-free, and/or a touch of soy sauce which may/may not be gluten-free. The traditional ginger vegetable based salad dressing usually contains soy sauce. Miso is very tricky as the koji(starter culture)may be grown on a gluten containing grain that is not considered an ingredient so may not be listed on a label. It is my understanding that the most popular Japanese brand of mayo contains malt vinegar. Any pickled vegetables may be questionable. There are a variety of methods of pickling and variety of ingredients used for pickling, some may be safe, others not. Ask for real crab to replace the fake. More costly but tasty! BYO gluten-free shoyu for dipping.

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Thanks for the suggestions, I'll keep them in mind. I've had Sushi in most of the large urban areas of the US, and Seattle is a great city for it. Best place I tried when we lived in Bellevue was the unfortunately named "I Love Sushi". Went to a hole in the wall place in the International district whose name escapes me which was also very good, and it's always cool being the only non-Asian in such an establishment. The best place I've tried though is a short distance from my house in Edmonds, Hanami Sushi & Grill on Mukilteo Speedway Terrific friendly staff (a brother & 2 sisters run the place) VERY generous portions of FRESH fish, and great prices. Other than the complete elimination of your elimination issues, what more could you ask for??? :lol:

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My friend loves I Love Sushi in Bellevue. They have a lot of non-sushi dishes and vegetarian options. Meh, I wasn't that impressed. Fairly moderate size standard menu without a whole lot of creativity.

We actually went out to sushi tonight - I had a roll that was sun dried tomato and avocado, one that was broiled salmon and lemon zest, and one that was salmon with cucumber and masago. All very yum! (My husband even reminded me to take my own soy sauce! ;) )

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My friend loves I Love Sushi in Bellevue. They have a lot of non-sushi dishes and vegetarian options. Meh, I wasn't that impressed. Fairly moderate size standard menu without a whole lot of creativity.

We actually went out to sushi tonight - I had a roll that was sun dried tomato and avocado, one that was broiled salmon and lemon zest, and one that was salmon with cucumber and masago. All very yum! (My husband even reminded me to take my own soy sauce! ;) )

Tiffany - They have 2 locations in Bellevue, haven't been to either in a couple years, but I know we generally preferred the one on Lake Bellevue. Definitely check out Hanami if you're ever up this way. I have no idea as to the gluten implications, but I can tell you their rolls are very nice!

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Of course sashimi is gluten free, being just fish, but I generally prefer the sushi rolls. Are these generally a gluten issue? Depends on the sauce(s) the chef applies, I imagine. Any tips?

TIA

David

Three other things that have gluten: fish roe, kampyo ( a dried gourd that's cooked in soy sauce, usually found in futomaki), and unagi (eel) that has the brown sweet sauce.

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Oh, and masago is NOT gluten-free, at least any place where I get sushi.

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Oh, and masago is NOT gluten-free, at least any place where I get sushi.

What on earth are they putting in the fish eggs to make them not gluten free?

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What on earth are they putting in the fish eggs to make them not gluten free?

I think they're victim to soy sauce as well. At least that's what they told me at the sushi place down the street.

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What on earth are they putting in the fish eggs to make them not gluten free?

The eggs come from these guys

Goldfish_crackers.jpg

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I think they're victim to soy sauce as well. At least that's what they told me at the sushi place down the street.

Wacky - I've never seen (or tasted) ANY soy sauce in masago. Heck, I've never seen a sushi restaurant put soy in any of their roe. But sushi seems to vary from geographic loacale to locale. Just one of the reasons it's always good to ask around locally! :)

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David! :D :D :D :D :D

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HI David, I think you got most of the tips form everyone. No fake crab ( wheat starch in it) No kameboko, chikuwa or fishcake of any kind. no sauce on unago or anago -- this should not keep you

from enjoying the eel. Just use the sansho, wasabi or shichimi spices -- or your own shoyu,

One of my pet peeves is nori from most places outside of Japan that is cheaper and processed with soy sauce. This is especially true of some korean made nori often used in hand rolls.

you have to ask. Guess I should have prefeced this by saying in the 80s a wrote a book on 1588 Japanese restaurants in the US and went to more than 300. Also trained as a chef in Japan.

MY favorite place is long gone in Chicago but #2 if you get to San Fran is Hama-ko at 108B Carl St.

Ken

Of course sashimi is gluten free, being just fish, but I generally prefer the sushi rolls. Are these generally a gluten issue? Depends on the sauce(s) the chef applies, I imagine. Any tips?

TIA

David

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