I do in fact realize that rice is a grain, and we don't usually keep it in the house, but it's a pretty benign grain, in my opinion. Also, we love sushi, so we'll make the exception for this meal since it doesn't include any rancid oils or gluten. Besides, fish and seaweed are healthy and delicious :)
Sushi making is so much easier than I would have expected. I've had more difficulty making broccoli cheddar soup!
First, prepare the sushi rice. This involves mixing 2 cups water and 2 cups sushi rice (don't substitute any other variety of rice- sushi rice can be found at an Asian market or in the ethnic aisle at Giant Eagle), bringing to a boil, removing from heat, and letting sit, covered, until the water is completely absorbed by the rice (about 15-20 minutes). While rice is sitting, blend 1/4 cup honey, 1/4 cup rice vinegar and 1 tablespoon salt. Once rice has cooked, stir in mixture and let come to room temperature.
Fillings for the sushi can be pretty much anything. We like julienned carrots, peppers and cucumber, scallions, cream cheese, avocado, fish and spicy mayo (1 cup homemade mayo+1 drop extra stevia+1 splash extra lemon juice+1 T spicy garlic chili sauce). We do all different combinations, all are very good. Last night, we tried cooked fish for the first time (mahi) and it was just as delicious as our raw ahi tuna.
I won't list instructions for rolling sushi, because they're ubiquitous on the web. Here's a straightforward tutorial I like:
http://sushiday.com/archives/2006/10/26/how-to-roll-maki-sushi/
Dip in gluten free tamari and wasabi. Yummy!
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