Claire Dreams of Sushi

Just not the fish kind!  

Last week my son and I wanted to buy sushi/nori rolls at Whole Foods Market, but we weren’t convinced they were gluten-free.  (It turns out the rolls themselves are, although the tamari in the packet is not.)  This left me wanting to make my own, something I have never done.  How hard could it be……?  After consulting several websites, and watching a tutorial, I was ready to begin.  But wait – I had no bamboo sushi rolling mat.  Or did I?  In the back of my mind, I recalled a present I’d received from a Thai exchange student several years ago.  She was in my class for six weeks, and during that time her stilted textbook English got a workout through immersion with 24 native speakers.  By the end of her tenure, I counted her as a success story when she clasped her hands and squealed, “OMG!!!” with the other girls while on a field trip.  The gift she gave me was a too-pretty-to-use chopstick/bamboo placemat/dipping bowl set for four.  Thanks to Pearl, I was all set!  (Following directions from one website, I did cover the placemat with plastic wrap to keep it from gumming up with rice.)

Is this just too cute, or what?

Of course, as I rapidly learned, there is no substitute for hands-on experience.  I’m a teacher; I should know we learn best by doing.  In any case, it was a learning curve for sure.  The first rolls were too loose and lumpy.  I’m sure they taste fine, however, and we’re going to eat them for dinner.  The prettiest ones I put into a container to bring to a friend’s summer solstice party tomorrow.  (She always has a winter one as well; this one will be out at her farm, and we’ll camp overnight!)  

Everything I need…..

Ready to roll..

Saving THESE for the potluck!

I want to be sure we have plenty to eat – at potlucks, I never want to feel underrepresented, and because I usually am, I try to make great stuff so I have plenty of choices.  Therefore, I’m also going to make some bean salad, and I used this recipe, a sample from The Allergy-Free Cook Bakes Bread to make some banana bread.  I am totally set, don’t you think?

Looks great, no?

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4 Responses to Claire Dreams of Sushi

  1. Laurie says:

    Does look great! All of it! I love sushi… and thanks for the shout-out!

    Laurie (The Allergy-Free Cook Bakes Bread)

  2. Kailah says:

    These look great!! And that sushi-making set really is totally cute. I’ve made sushi rolls before at Putney and Beloit and with friends…and you’re right, like anything it’s a skill. Yum.

  3. Whoa, Claire, the sushi looks perfect! I think one of the most important secrets (after you’ve got all the other secrets!) is to use a relatively thin layer of rice. It took me a while to get that right.

    I just made the very same banana bread (chocolate chip?) but was too nervous to make it into a loaf so I made a round cake. It tasted really good and the texture was nice. The biggest issue with GF baked goods is storage — they can get weird overnight. It’s best to keep them in the freezer.

    Have fun at the party. And say hello to betsy for me, if that’s where you’re going!

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