Gluten Free School Lunches #2
I have to admit that most of our gluten-free lunches are rice-based. But no-one here complains about that. We love our rice! A few months ago Posy had home-made sushi at a friend's house and pestered me for weeks until I arranged to go and learn how to make sushi with her friend's mum. I was gob-smacked to discover how easy and cheap sushi is. And nutritious! All those vegies. Seaweed! I am sure you all make sushi all the time, but just in case you are a sushi newbie like me, here are some tips:
Use sushi rice. It is a special short grain rice that cooks up nice and sticky to stay together in the sushi roll. I have also discovered by accident that sushi rice makes excellent risotto, and is also half the price of arborio rice. But do label your rice containers anyway..
Cook your sushi rice a few hours before you want to make sushi, and store it in the fridge. It will then be the perfect consistency for rolling.
Here is a useful, short You Tube video (by a Japanese sushi master, no less!) to show you how to roll the sushi. It really is this easy.
We use mirin (Japanese sweet rice wine) to flavour our rice, but our friend who showed us how to make sushi used rice wine vinegar mixed with a bit of sugar. I figure mirrin is already sweet so I use that. Anyone else have a preference? We don't use wasabi, and our sushi is still yummy.
We also don't stuff our sushi with expensive raw fish. We are sushi barbarians. Please don't tell the sushi master. This is what we put in our sushi:
Vegies: cucumber, carrot, capsicum, celery, zucchini, spinach etc cut into matchsticks.
Protein: left-over cooked chicken. Tuna from those tiny flavoured tuna cans. Please, please don't tell the sushi master.
I would love to know what you all put in your sushi.
Flavouring: Did you know that those little soy sauce fish that come with your take-away sushi can be washed and re-filled? Just squeeze under water to wash, and squeeze in a bowl of soy sauce to re-fill.
But if you haven't made sushi before, do have a go. Here is how easy it is - since that first day I have never made it. Ten year old Posy is our sushi queen and makes it every week. My job is cutting the matchstick vegies, and she does the rest..