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See below for the responses regarding the following questions: Does anyone have a favorite brand of packaged nori (seaweed wrapper)? .....has anyone had gluten issues with it?
A few people replied asking for a good recipe. I recommend that you search online since mine is pretty basic and you might want to see a demonstration of how to roll the nori. Here it is: 1 cup cooked brown rice mixed w/rice vinegar, avocado, carrot, cucumber sliced in thin sticks, 1 nori sheet -- put rice and veggies on nori, roll into cigar shape, moisten edge to seal, then cut in 1/4" pieces.
Alex
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Emerald Cove nori is wonderful. I'd encourage you to use a fermented form of soy. San-J wheat-free tamari sauce is gf and delicious.
I make veggie sushi all the time, and have never had a problem with any of the commercial nori out there. They don't say gluten free on them, but I am extremely, super sensitive and I have not had a problem.
First of all there are many gluten free soy sauces. La Choy is GF, as is San-J which is the brand I always used even before going GF. I always used it cause their low sodium soy sauce is quite good. We eat vegetarian sushi out all the time. We have to be careful because of a shell fish allergy, and bring our own sauce sauce. It never occurred to me that sea weed would be a problem. I think you will be great. Again when we eat sushi out, we always check to see about the California rolls ( for our celiac non shellfish allergy member). Fake crab has wheat in it.
I would recommend using actual sushi vinegar (I found it at Kroger). I have made sushi twice now. The first time I used rice wine vinegar and the taste of the rice was slightly different (to me at least) than restaurant sushi. I happened to see the sushi vinegar (which is already seasoned) in the grocery store and wondered what the difference was from seasoned rice wine vinegar. The only difference I could tell from the labels was that the sushi vinegar is a little less acidic. So the second time I made sushi I used the sushi vinegar and the rice tasted just like it was from a restaurant.
I have only used one kind of nori so I don't have any recommendations for that. I prefer the lower salt GF soy sauce over the regular GF soy sauce for sushi, but haven't tried Bragg's Aminos.
you can also use wheat free Tamari for a more authentic taste
Just don't use raw fish...my Indian MD said that there is no way to be absolutely sure that there are no parasites. I got parasites when I worked for the Army in Korea and let me tell you, it was no fun. So avoid uncooked fish
I just bought some nori. There are so many brands, I think it would be difficult to name them and you be able to find it. The one I bought is packed by Urashima, USA. It contains the warning there may be traces of shrimp, shellfish and or fish.
Those with DH need to be carefully because any seaweed from the ocean is is high in iodine which can triggers inflammation of the IgA deposits in some with DH.
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