Gluten Free, Vegan Sushi Rolls Recipes- Sake to me!
I must admit that I have been way distracted planning a vacation to sunny San Diego - where I can enjoy some good (hopefully not radioactive) sushi. Flight prices dropped dramatically I and I've been messing around with dates and flight times for hours trying to figure out the best time to go. But, I will give you all a gluten free recipe before I fall asleep.
This is actually a collection of fish-less sushi roll recipes that we have enjoyed over the past week, using up one package of nori rolls. I picked up a package when looking for seaweed to add minerals to Brian's diet. I have found that they really rival brown rice wraps and corn tortillas in the world of gluten free wrapping devices. They are surprisingly sturdy, at least the brand I bought, and they don't taste like cardboard! Instead they taste....a bit like the ocean, but on a good day.
Veggie rolls are an interactive, make your own dish that could be a fun activity for a dinner party or for budding mini-chefs. Since you can stuff these with really anything you want, I thought I would start by providing a few basic tips I've learned in preparing vegetarian sushi rolls.
First off, make sure your nori rolls are gluten free if you eat gluten free.
Secondly, make sure not to get them wet with water or any runny liquids before serving or they will get soggy fast, and it will really smell like the ocean...and not necessarily in a good way.
Thirdly, use a very sharp knife dipped in cold water when cutting the rolls to prevent it from sticking and mushing everything around instead of slicing.
And finally - don't overstuff! If spreading rice on, only spread a single layer across the roll, leaving an inch of space at the end of the roll, which you seal by wetting lightly with your finger.
How to roll a sushi roll:
As common sense as it seems, I realized when I bought the rolls that I didn't know the actual technique of rolling sushi. Luckily there were instructions (in english!) on the package.
1. Lay nori roll on a flat surface (you can use a bamboo roll, but I realized I didn't need it.)
2. Put a thin, single grain if possible, layer of sticky rice on the sheet, leaving the inch of roll at the end away from you empty.
3. Put your main stuffing in a row at the end closest to you and then roll tightly away from you.
4. When you get to the end, seal the roll by wetting it lightly with your finger and pressing down onto the roll.
5. Slice no more than 1" slices - otherwise they will be hard to eat!
6. Make a super sweet dipping sauce without soy sauce or use gluten free soy sauce - which they do sell in many stores.
Here are the rolls I made this past week:
Rice and Rainbow Veggie Roll - Sushi Style!
Ingredients:
Cooked sweet brown rice (used about 3 cups?)
1/2 beet
2 carrots
10 snap peas
1 avocado
Chopped parsley (or herb of your choice)
Cut all veggies into matchsticks. Spread rice on nori roll. Put a couple slices of each veggie in a row at the base of the roll and garnish with parsley (you could also try cilantro or basil or even mint according to your dipping sauce). Roll tightly, slice and enjoy with chopsticks!
Tangy, Sweet 'n Spicy Honey Mustard Ginger Dipping Sauce
1/2" ginger grated
2 tbs dijon mustard
2 tsp honey
1tbs lemon juice
2 tsp sesame seeds
Mix all together, drizzle on top of sushi or put in a bowl for dipping.
Leftovers for Brian looked like this. I took the rice and topped it with the leftover veggies, honey mustard ginger dipping sauce, and dulce flakes (seaweed in chopped form).
Leftovers for me looked like this because I was working for home and could prepare it right before eating it.
Beet 'n Yogurt Sauce Veggie Rolls
Ingredients
1/2 beet shredded and soaked in lemon juice
1/4 cup thinly chopped and salted cucumber
1/2 cup yogurt
1 tsp chopped parsley
1 tbs lemon juice
Lightly spread yogurt sauce on nori roll in place of rice. Put shredded beets in a row and roll. I dipped this in some leftover honey mustard ginger sauce. It was super juicy and a super quick lunch to whip up!
Tonight we finished off the pack of nori rolls with a shredded veggie salad and a side of honey ginger sweet potatoes.
Root Salad Vegetarian Sushi Rolls
Ingredients for Filling
1 daikon radish
1 carrot
1 stalk celery
1/2 cup chopped alfalfa sprouts (or sprouts of your choice)
1 tsp chopped parsley
Peel radish and carrot. Slice daikon radish, carrot, and celery as thinly as possible using a mandolin or vegetable peeler and chop up until in small slices.
Creamy Tangy Dressing
2 tbs honey
4 tbs dijon mustard
3 tsp apple cider vinegar
1/2" ginger grated
Couple shakes of Seakelp Delight Seasoning
15 grated macademia nuts
2 tbs olive oil
1 tbs nutritional yeast
1/2 lemon juiced
Mix dressing together in a large mixing bowl and toss shredded veggies in the dressing. Spread a thin layer on nori rolls and roll and seal. I also set out some of the honey mustard sesame ginger dipping sauce since it was so easy to whip up. These were nice and crunchy, creamy, and tangy all in one!
Really, you could try wrapping anything you've got hangin' around the kitchen...using your best judgement of course...I can already see Brian imagining an oatmeal, almond butter, garlic, ginger, raisin, spinach, chocolate roll....
 |
| Rainbow Veggie Sushi Rolls with Honey Mustard Ginger Sauce |
Veggie rolls are an interactive, make your own dish that could be a fun activity for a dinner party or for budding mini-chefs. Since you can stuff these with really anything you want, I thought I would start by providing a few basic tips I've learned in preparing vegetarian sushi rolls.
 |
| So easy, Brian can do it! |
Secondly, make sure not to get them wet with water or any runny liquids before serving or they will get soggy fast, and it will really smell like the ocean...and not necessarily in a good way.
Thirdly, use a very sharp knife dipped in cold water when cutting the rolls to prevent it from sticking and mushing everything around instead of slicing.
And finally - don't overstuff! If spreading rice on, only spread a single layer across the roll, leaving an inch of space at the end of the roll, which you seal by wetting lightly with your finger.
How to roll a sushi roll:
As common sense as it seems, I realized when I bought the rolls that I didn't know the actual technique of rolling sushi. Luckily there were instructions (in english!) on the package.
1. Lay nori roll on a flat surface (you can use a bamboo roll, but I realized I didn't need it.)
2. Put a thin, single grain if possible, layer of sticky rice on the sheet, leaving the inch of roll at the end away from you empty.
3. Put your main stuffing in a row at the end closest to you and then roll tightly away from you.
4. When you get to the end, seal the roll by wetting it lightly with your finger and pressing down onto the roll.
5. Slice no more than 1" slices - otherwise they will be hard to eat!
6. Make a super sweet dipping sauce without soy sauce or use gluten free soy sauce - which they do sell in many stores.
Here are the rolls I made this past week:
 |
| Rice and rainbow colored veggie roll |
Ingredients:
Cooked sweet brown rice (used about 3 cups?)
1/2 beet
2 carrots
10 snap peas
1 avocado
Chopped parsley (or herb of your choice)
Cut all veggies into matchsticks. Spread rice on nori roll. Put a couple slices of each veggie in a row at the base of the roll and garnish with parsley (you could also try cilantro or basil or even mint according to your dipping sauce). Roll tightly, slice and enjoy with chopsticks!
Tangy, Sweet 'n Spicy Honey Mustard Ginger Dipping Sauce
1/2" ginger grated
2 tbs dijon mustard
2 tsp honey
1tbs lemon juice
2 tsp sesame seeds
Mix all together, drizzle on top of sushi or put in a bowl for dipping.
 |
| Re-use extra fillings for lunch |
Leftovers for Brian looked like this. I took the rice and topped it with the leftover veggies, honey mustard ginger dipping sauce, and dulce flakes (seaweed in chopped form).
Leftovers for me looked like this because I was working for home and could prepare it right before eating it.
 |
| Beet 'n Yogurt Nori Rolls |
Ingredients
1/2 beet shredded and soaked in lemon juice
1/4 cup thinly chopped and salted cucumber
1/2 cup yogurt
1 tsp chopped parsley
1 tbs lemon juice
Lightly spread yogurt sauce on nori roll in place of rice. Put shredded beets in a row and roll. I dipped this in some leftover honey mustard ginger sauce. It was super juicy and a super quick lunch to whip up!
Tonight we finished off the pack of nori rolls with a shredded veggie salad and a side of honey ginger sweet potatoes.
 |
| Roots Rock Reggae Rolls |
Ingredients for Filling
1 daikon radish
1 carrot
1 stalk celery
1/2 cup chopped alfalfa sprouts (or sprouts of your choice)
1 tsp chopped parsley
Peel radish and carrot. Slice daikon radish, carrot, and celery as thinly as possible using a mandolin or vegetable peeler and chop up until in small slices.
Creamy Tangy Dressing
2 tbs honey
4 tbs dijon mustard
3 tsp apple cider vinegar
1/2" ginger grated
Couple shakes of Seakelp Delight Seasoning
15 grated macademia nuts
2 tbs olive oil
1 tbs nutritional yeast
1/2 lemon juiced
Mix dressing together in a large mixing bowl and toss shredded veggies in the dressing. Spread a thin layer on nori rolls and roll and seal. I also set out some of the honey mustard sesame ginger dipping sauce since it was so easy to whip up. These were nice and crunchy, creamy, and tangy all in one!
Really, you could try wrapping anything you've got hangin' around the kitchen...using your best judgement of course...I can already see Brian imagining an oatmeal, almond butter, garlic, ginger, raisin, spinach, chocolate roll....
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