Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

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

David in Seattle

Recommended Posts

David in Seattle Explorer
David in Seattle
Posted

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


FMcGee Explorer
FMcGee
Posted

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!

Jestgar Rising Star
Jestgar
Posted

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 ;) )

tarnalberry Community Regular
tarnalberry
Posted

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. :) )

missy'smom Collaborator
missy'smom
Posted

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.

David in Seattle Explorer
David in Seattle
Posted
  • Author

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, Open Original Shared Link 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:

tarnalberry Community Regular
tarnalberry
Posted

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! ;) )

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


David in Seattle Explorer
David in Seattle
Posted
  • Author

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!

ChemistMama Contributor
ChemistMama
Posted

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.

FMcGee Explorer
FMcGee
Posted

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

tarnalberry Community Regular
tarnalberry
Posted

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?

FMcGee Explorer
FMcGee
Posted

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.

David in Seattle Explorer
David in Seattle
Posted
  • Author

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

The eggs come from these guys

Goldfish_crackers.webp

tarnalberry Community Regular
tarnalberry
Posted

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! :)

Jestgar Rising Star
Jestgar
Posted

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

kenlove Rising Star
kenlove
Posted

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

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.