There are no rules for which fillings to choose for this fun DIY gluten free sushi hand roll platter by San Francisco Bay Area chef Sho Kamio. But you must include sushi rice, nori seaweed sheets, GF tamari, and sashimi-grade raw seafood found at quality seafood markets. You can also add cooked items, such as tamago (Japanese egg omelet), unagi (Japanese eel), shrimp, cooked crab, or vegetables, like sliced cucumber or avocado.
Gluten Free Hand Roll Platter Recipe
FOR THE HAND ROLLS:
- 1 recipe Sushi Rice (below)
- Nori seaweed sheets, halved
- Tamari, for dipping
- Reconstituted dried wasabi, wasabi from a tube, or fresh grated wasabi
- Maguro tuna (raw yellowtail tuna)
- Otoro (raw tuna belly)
- Hamachi (raw yellowtail tuna)
- Sashimi-grade sake (raw salmon)
- Hirame (raw flounder)
- Ebi (shrimp)
- Raw squid
- Tobiko (flying fish roe)
- Ikura (salmon roe)
- Uni (raw sea urchin)
- Unagi (cooked Japanese eel)
- Tamago (cooked Japanese egg omelet)
- Cooked crab
Place the sushi rice, nori sheets, and small dipping bowls of tamari alongside a large platter or cutting board. Arrange a few small mounds of wasabi and the hand roll fillings in decorative piles on the platter and serve.
- 2 cups uncooked premium-quality sushi rice
- 1/2 cup unseasoned rice vinegar
- 1/4 cup sugar
- 2 teaspoons kosher salt
Rinse and drain the rice until the drained water runs clear, 5 or 6 times. Transfer the drained rice to a saucepan with a lid. Add 2 cups water. Bring the water to a boil over high heat, cover, reduce the heat to low, and steam for 20 to 25 minutes or until the rice is cooked but still slightly firm.
Meanwhile, in a small bowl, combine the rice vinegar, sugar, and salt.
While the rice is still hot, transfer to a large bowl, let it cool to room temperature, then gently fold in the vinegar mixture, taking care not to damage the rice. Serve.
Photography Emma K. Morris