I gave up a lot of my favorite sushi rolls when I stopped eating gluten (although my very first day of eating gluten-free, I unknowingly ate an eel roll). No more shrimp tempura rolls, no more eel rolls, no more california rolls. Sigh. I gave up a lot of other restaurant food too, but lucky for me, I love to cook. So whenever I get a twinge of sadness that I can't eat whatever I want at restaurants, I just remind myself how much fun I'm going to have learning how to make my favorite dishes at home.
I made these Faux Sushi Salmon Rounds the other night when I was craving spicy tuna rolls. It's not exactly sushi, but it hit the spot. Plus there are so many possibilities for different toppings that I'll definitely be making more soon. I had it as a light dinner, but it would also be a great party appetizer or a fun dinner idea for friends. Wouldn't it be fun to make a bunch of different toppings and let everyone assemble their own creations? In fact, I think I might e-mail my girlfriends right now and suggest a sushi party!
1 cup cooked brown rice
1 tsp. rice vinegar
1 tsp. mirin
1 Tbsp. Eden Shake or sesame seeds
1 avocado, thinly sliced
1 package smoked salmon
1 cucumber, peeled and thinly sliced
- Cook rice according to the instructions on the bag, then let cool. (I make a bunch and then have leftover rice for other recipes). In a mixing bowl, stir together 1 cup of rice with the rice vinegar, mirin, and Eden Shake (or sesame seeds).
- Form bite-size balls of the rice mixture with your hand. Put them on the serving plate and gently flatten them.
- Top with a slice each of cucumber, avocado, and salmon.
- Serve immediately with wheat-free soy sauce for dipping.
This post is linked to Tempt My Tummy Tuesdays, Tuesdays At The Table, and Tasty Tuesdays.