Gluten-Free California Rolls 1
Gluten-Free California Rolls 1

Gluten-Free California Rolls

February 6, 2017

Eating California Rolls at a sushi restaurant is risky. Many imitation crab products contain gluten, and many sushi restaurants add soy sauce and other gluten-containing ingredients to their sushi. Now you can make and confidently eat California rolls without the worry of getting glutened!

  • Prep: 30 mins
  • Cook: 20 mins
  • 30 mins

    20 mins

    50 mins

  • Yields: 4 rolls

Ingredients

2 cups sushi rice

1.5 cups water

1 Tbsp. rice wine vinegar

1 tsp. sugar

4 nori (seaweed) sheets

1 large English cucumber

2 large carrots

1 large avocado

8 crab (or imitation crab) strips – make sure they’re gluten-free!

Tamari sauce (for dipping)

Garlic-chili sauce (for dipping)

Bamboo sushi rolling mat

Plastic wrap

Directions

Wash sushi rice 5-6 times until water runs clear. Add 1.5 cups of water + 2 cups of rice to either a rice cooker or pot and cook according to instructions on the bag until done.

While rice is cooking, prepare all ingredients.

Wash and peel carrots. Then, using your peeler, shave strips of the carrot to be used inside the sushi roll. Set aside.

Wash cucumber and slice into long strips that are about ½ inch thick.

Wash and pit avocado. Using a large spoon, scoop out flesh of avocado. Cut avocado into slices and set aside.

When rice is finished, remove from heat and allow it to cool.

In a small bowl, combine rice wine vinegar and sugar. Microwave for 10 seconds and then mix sugar in vinegar until dissolved. Add vinegar mixture to rice and stir well.

Once rice is cooled, you are ready to begin making your sushi rolls.

Place sushi rolling mat on a clean surface like your countertops.

Cover mat with a long strip of plastic wrap.

Add nori (seaweed sheet) on top of mat and plastic wrap.

Scoop about ½ cup of cooked sushi rice and spread it evenly on the nori using a plastic spoon or spatula. Once rice is evenly spread, press it down to the nori so it sticks well.

On the bottom one-third of the nori, add strips of cucumber, carrots, avocado and crab so the pieces lay evenly horizontal over the nori.

Pull up mat and plastic wrap and gently roll the sushi. Use firm but gentle pressure as you roll the sushi.

Continue to assemble the sushi until all the rice is gone.

Cut sushi rolls using a sharp knife or serrated knife. Each roll makes about 8 pieces.

Combine tamari and chili-garlic sauce in a small dipping bowl. Enjoy!

Be sure to read my blog post at GoodForYouGlutenFree.com for additional instruction and photos. These rolls are an exceptional additional to your dinner party.

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