<<Disclaimer: Verify this information before applying it to your situation.>>

> I eat sushi all the time (I bring my own soy sauce).
> In rare cases, soy sauce or some other sauce is
> added
> as part of the preparation of a more exotic roll,
> but
> the simple stuff is indeed just fish, rice (that
> usually has sugar/rice vinegar in it, as sushi rice
> is
> special) and wasabe (the green stuff), and of course
> seaweed on the rolls. And sesame seeds, often, and
> types of roe, etc. You should of course ask but I
> sushi is what I go out for most often. I don’t
> consider kitchen contamination an issue. Sushi has
> saved my social life, to be honest. I consider sushi
> to be safe and gf. But it all depends on one’s
> individual experience, I suppose, and one’s
> individual
> sensitivities. But traditional sushi is really
> simple
> stuff.
> I encourage you to try it. Good luck,
> Jessica

> >Like everything, you need to be really careful
> about
> ordering and eating sushi in a restaurant. I haven’t
> had too much of a problem if I stick with the really
> basic items that are just fish and rice and explain
> that I need my food to be separated from anything
> else
> (especially stuff with soy sauce) because of a
> severe
> reaction. One thing to be really careful of is
> ordering crab. I’ve found that a lot of places list
> crab as an ingredient when what they’re using is
> artificial crab that commonly contains wheat as a
> filler/binder. You’d think you wouldn’t have to
> worry
> about that in a sushi restaurant, but I’ve seen it
> more often that not.

> >I actually think the chance of contamination is
> small, especially if
> you
> explain to the chef. Most sushi bars are set up
> separate from the rest
> of the
> cooking. Avoid the marinated eel, the fake crab, and
> the soy sauce.
> richard



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