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.)
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!)
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?