Sushi. It’s been around for centuries, but I’ve only just
discovered it’s magic. I remember my friends always raving about it at lunch,
but I associated the seaweed covered rolls with smelly fish and unappealing wasabi.
I was perfectly content with my PB & J’s and fruit roll-ups. Boy, was I stuck in my own little cookie-cutter world...
As I started to change my diet last year, I knew I had to be open to
trying new things…even sushi. So I began with basic veggie rolls…easing into the process one cucumber stick at a time. Then something
funny happened. I simply could not get enough of the stuff! Seriously. Add
in creamy avocado and salty crab and you have perfection.
The great thing is that most rolls are gluten free. Beware of tempura or teriyaki style sushi, as it'll be breaded or marinated in gluten-containing sauce. For the most part, you're safe with veggie or meat rolls - just be sure to request gf tamari soy sauce...tastes just like the real thing! (soy sauce is made with wheat)
These days, I could eat sushi pretty much everyday. When my
friends laugh at me, I joke that I’m making up for lost time. As I try
different flavors, it seems like there’s no end to great-tasting combinations.
Some places make fancy rolls in sophisticated shapes, like these from a
high-end restaurant I visited in Switzerland. Don’t get me wrong…they were amazing. But the truth is, I’m fine
with plain old supermarket sushi.
Good news: I’ve enlisted my fellow sushi-loving friend to
teach me how to make my own rolls. Be on the lookout for a future DIY post!
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