great food just MINUS the GLUTEN

Sushi

We absolutely love going out for sushi! Unfortunately, we can’t do that every week, so we make it from home when we’re really craving it. It’s a bit of a process, but so so worth it. Once you’ve practiced a few times, you’ll be a pro! I keep the sauces in squeeze bottles in the fridge so I don’t have to remake the sauces every time. I’m going to be sharing our two favorite rolls, the Vegas and Hawaiian, made from tempura shrimp. I’m new to liking sushi, so I prefer the cooked rolls 🙂 I’m slowly becoming more adventurous, but these are still, hands down, my favorite.

Vegas Roll – tempura shrimp, cucumber, avocado, cream cheese, eel sauce, spicy mayo
Hawaiian Roll – tempura shrimp, mango, avocado, cream cheese, toasted coconut, hawaiian sauce, eel sauce

Vegas Roll

  • Nori seaweed sheets
  • Sushi rice (recipe below)
  • Tempura shrimp (recipe below)
  • Avocado, thinly sliced
  • Cucumber, peeled and cut into matchsticks
  • Cream cheese, cut into small strips
  • Spicy mayo (recipe below)
  • Eel sauce (recipe below)
  1. On a bamboo sushi mat, lay out a sheet of nori.
  2. Spread out a thin layer of sushi rice over the nori. (Wet your fingers to help spread the rice and prevent the rice from sticking to your fingers.)
  3. About an inch from the bottom, begin to fill your roll. Line up the tempura shrimp, avocado, cucumber, and cream cheese.
  4. Start to roll up your sushi. Try to roll it nice and tight so everything stays in place. I like to make one complete turn, then lightly squeeze the bamboo mat around the roll to help shape it and get it tight. Then finishing rolling completely.
  5. Top with spicy mayo and eel sauce.

Hawaiian Roll

  • Nori seaweed sheets
  • Sushi rice (recipe below)
  • Tempura shrimp (recipe below)
  • Avocado, thinly sliced
  • Mango, thinly sliced
  • Cream cheese, cut into small strips
  • Toasted coconut
  • Eel sauce (recipe below)
  • Hawaiian sauce (recipe below)
  1. On a bamboo sushi mat, lay out a sheet of nori.
  2. Spread out a thin layer of sushi rice over the nori. (Wet your fingers to help spread the rice and prevent the rice from sticking to your fingers.)
  3. Spread a thin layer of toasted coconut over the rice.
  4. Flip the nori over, so the rice and coconut will be on the outside of the roll.
  5. About an inch from the bottom, begin to fill your roll. Line up the tempura shrimp, avocado, mango, and cream cheese.
  6. Start to roll up your sushi. Try to roll it nice and tight so everything stays in place. I like to make one complete turn, then lightly squeeze the bamboo mat around the roll to help shape it and get it tight. Then finishing rolling completely.
  7. Top with Hawaiian sauce and eel sauce.

Sushi Rice

  • 1 and 1/2 cups sushi rice
  • 2 cups water
  • seasoned rice vinegar
  1. Add the rice and water to a pot. Bring to a boil. Lower to a simmer, cover, and cook for 20 minutes.
  2. Turn off the heat, but let the pot sit covered for about 10 minutes.
  3. Spread the rice onto a baking sheet and sprinkle with seasoned rice vinegar. Mix in the vinegar but also flip and mix the rice around to help the rice cool. Do this several times until the rice is cooled. Add more vinegar to taste if needed.
  4. I make this a couple hours in advance to make sure that it cools completely.

Eel Sauce

  • 1/2 cup sugar
  • 1/2 cup gluten free soy sauce
  • 1/2 cup mirin (or 1/2 cup white wine plus 1 tablespoon sugar if you don’t have mirin)
  1. Mix all ingredients in saucepan and reduce over low. (Sauce should be the consistency of a thin BBQ sauce.)

Spicy Mayo

  • 1/2 cup mayo
  • 1 teaspoon sriracha (or more if you really like it spicy)
  1. Mix together.

Hawaiian Sauce

  • 1/2 cup sweetened condensed milk
  • 1 teaspoon lime juice
  1. Mix together.

Tempura Shrimp

  • Small raw deveined shrimp (I usually cook 15-20)
  • 1/4 cup MTG gluten free flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup water
  • vegetable oil for frying
  1. Mix together gluten free flour, cornstarch, and salt.
  2. Add in buttermilk and water.
  3. Heat oil to 375 degrees F.
  4. Pat the shrimp dry so the batter adheres betters.
  5. Dip the shrimp in the batter and fry for 1-2 minutes. Flip the shrimp and cook for another minute until cooked through and batter is golden brown.

Enjoy!

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