I had all but forgotten about Sushi until last evening when our carb-loving food allergic soon to be teenager asked, “Mom, can we have sushi tonight?” Answer? Absolutely! “Do we have all the stuff?” Subtext: are you going to make it the way I like it? “Of course!” I answered. So Allergy Free Sushi for dinner was suddenly on the menu.
So what IS sushi when one can’t have wheat, gluten, soy, any fish except tuna?
Answer: Turkey, rice, seaweed, and basalmic vinegar and other spices.
Following a recipe for Sushi Rice from fellow blogger Jennifer McCann’s book VEGAN LUNCHBOX (see my review here) is the most difficult thing about making sushi. It will take about 1 hour to make the rice, and you can be as picky as you want to be in the prep really (I’ve skipped a few steps in the past) – but do not forget the Mirin, Sugar, Salt + Brown Rice Vinegar mixture that she suggests (3 tbsp each except for the salt). And use a good sturdy sushi rice.
One can also fill the sushi with anything including sunbutter, jam, lightly steamed veggies, whatever an allergy mom has on hand. Extras can be kept overnight in a tupperware container with a damp papertowel on top to keep the rice from drying out.
The ‘dip’ to take the place of soy sauce can be anything really, but we use about 1 tsp of basalmic vinegar to 1 tbsp of water. I can imagine one can also use maple syrup (if you want a sweeter sushi), any herbs with olive oil (make sure your child likes this though!) and even, dare I say it, ketchup.
Make sure you have a good sushi rolling mat (available at any good asian store), and don’t be scared off by the seemingly daunting task of rolling your own sushi. You can even go to your local sushi restaurant and watch the masters and I’m sure they’ll happily answer your questions! It’s fairly easy when you get the hang of it.