Rolled sushi
You can be as creative as you want when making Sushi. We used crab sticks and Sushi grade salmon (ask for fishmonger for this as it needs to be really fresh). Feel free to try your own ingredients. Think about the taste, texture and colour when choosing your fillings.
Credited to: Coeliac UK
Kcal: 80.0
Difficulty: Pretty easy
Serves 30
15 mins prep
30 mins cooking time
Ingredients
- 4 sheets of nori (cut in half length so you have 8 pieces)
- 1 batch of Sushi Rice - see separate recipe
- Wasabi to taste
- 200g of crabsticks or Sushi grade salmon
- 1 avocado, sliced, and brush with lemon juice
- 200g matchstick size pieces of carrot, peppers and cucumber
- 25g cress and salad leaves
- Gluten free soy sauce* and pickled ginger to serve.
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Place a sheet of nori on the bamboo mat, arranged with the shortest side towards you.
- Wet your hands to help you spread about 70g of the rice onto the nori, leave about 1” without rice at the top; you want the rice to be evenly covering the nori. Spread on some wasabi horizontally in the middle of rice to taste if you wish.
- Place a selection of your filling horizontally in the middle of the rice using about 25g of the matchstick cut vegetables, avocado salad leaves, salmon or crab sticks. Top with the cress and salad leaves.
- Roll it up - carefully rolling away from yourself and shape with the mat so you have a tight round shape, leave while you repeat with the other pieces.
- Then cut them all in half and half again so you get 4 pieces out of each roll.
- Serve with gluten free soy sauce*, wasabi and picked ginger.
Nutritional information per serving
Kcal
80
Fat
1g
Carbs
15g
Protein
2g
Fibre
1g
Hints and tips:
Remove the salmon and crab sticks for a vegan alternative.
