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 gluten-free sushi rolls at home without worry of gluten with this gluten-free sushi roll recipe.
Wash sushi rice 5-6 times until water runs clear, not cloudy. Drain rice and add water. Cook in your rice cooker on the stovetop according to instructions until cooked through. Allow rice to cool to warm before using.
In a small bowl, combine rice wine vinegar and sugar. Microwave for 10-20 seconds and mix until sugar dissolves in vinegar. Pour vinegar mixture over the rice and fold rice until well combined.
Wrap sushi mat in plastic wrap (optional, but makes clean up easier). Place seaweed sheet on top of mat, then cover it with a thin layer of sushi rice.
On the bottom one-third of the seaweed sheet, add strips of cucumber, avocado and crab so the pieces lay evenly horizontal over the seaweed.
Use firm but gentle pressure to roll the sushi in the mat. See video in the post for full instructions. Cut sushi roll using a serrated knife into 8-10 pieces.
Combine tamari and chili-garlic sauce in a small dipping bowl and mix. Serve as a dipping sauce with your sushi.
Rolling sushi is an artform and may take some time to master. Use gentle and even pressure (and both hands) when rolling your sushi. The rice will ensure the entire roll sticks together.To make smaller pieces, fold each seaweed sheet in half, then add rice and thinner cuts of cucumber, crab and avocado to your roll.Traditionally, sushi rolls are served with soy sauce, wasabi and pickled ginger. You can find gluten-free varieties of each of these items. Read labels carefully.Remember, crab meat is gluten-free, but many varieties of imitation crab are NOT. Read labels carefully.You can fill each sushi roll with whatever you like. You can get sushi-grade fish at many Asian markets and Whole Foods.