<<Disclaimer:  Verify this information before applying it to your situation.>>
 
As mentioned on this list, sticky rice can make gluten free meals that
travel well in lunchboxes and on trips. Here are my notes for preparing
vegetable sushi and tangy or sweet rice balls for potlucks and car trips.
 
(Note: Sushi doesn't have to have fish in it, and fish neither keeps well
nor travels safely. Same goes for mayonnaise, whereas hard-boiled egg
slivers keep well.)
 
PREPARING STICKY RICE
 
Wash sticky ("glutinous" or "sweet") rice well. Soak the rice in an equal
portion of hot water for 10 minutes and steam for 25 minutes or until done.
Cool.
 
Mix one part rice vinegar to one part sugar. Balance this mixture to taste
both sugary and vinegary.
 
RICE BALLS
 
Cook sticky rice; add the rice vinegar and sugar, as above.. Prepare
fillings such as gf marinated tofu cubes, tahini, peanut butter, cooked
egg, guacamole, thick hummus or the traditional and tart pickled plums (or
plum paste). For treats, fill rice balls with fruit or jam.
 
When handling sticky rice, keep your hands clean and wet.
 
With wet hands, form a rice ball (about 3 cm/1.25" diameter)  and push in
the center to form a deep pocket. Spoon the filling into the pocket and
push the sides of the pocket together to close the ball. (Alternate method:
Cover the pocket with more rice and roll into a ball.)
 
Either leave the outside of rice ball plain or roll it in toasted sesame
seeds or seaweed flakes. Some sweet rice balls are nice with coconut on the
outside. Store rice balls on sheets of wax paper in a closed container.
 
BASIC SUSHI
 
If desired, carefully toast sheets of seaweed over burner for a few
seconds. The sheets will change color when toasted. Cut sheets in half.
 
When handling sticky rice, keep your hands clean and wet. Prepare all the
(long and narrow) fillings ahead of time: avocado slices, cucumber slices,
boiled egg slices and sunflower sprouts. Toast some sesame seeds if
desired. (If you will be eating them immediately and you like California
Roll, buy REAL crab. Fake crab usually contains gluten.)
 
On a wet towel, lay a half sheet of seaweed. Make a ball of rice and push
it across the sheet to cover all but one narrow edge. In the center, lay
out ingredients longwise on the sheet. Tuck in one edge and roll closed
with the wet towel. Roll then press, roll then press, keeping towel from
getting tucked in. Tuck ingredients back into the sides. Remove towel (and
bamboo) and slice sushi with a WET knife, ending the stroke by pulling
blade toward you. Sprinkle top with toasted sesame seeds (or for home use:
smelt roe/masago).
 
You can use bamboo slates/makisu to squeeze and tighten the roll. For
reverse rolls (rice on the outside of the seaweed), the wet towel must be
used to form the roll. For seaweed-on-the outside, the bamboo may be used
on the outside.
 
Hints:
1. If you like to dip the sushi/rice ball into a puddle of soy sauce before
popping it into your mouth, devise a leak-proof way to transport your
gluten-free soy sauce. I have an old whiskey flask.
2. If attending a brown bag event, make a few extra to share. Sushi lovers
will spot what YOU have from across the room/picnic grounds.
3. If you like tart things, splurge on umeboshi (plum) paste. While costly,
I've never seen it go bad, and it is a perky addition to a plain bowl of
brown rice or a bowl of rice porridge. It is sold in health food
supermarkets, macrobiotic shops, and, I assume, in shops that sell Japanese
food products.