Ingredients
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½ cup (about 20 grams) brown rice vinegar
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¼ teaspoon sugar
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1 tablespoon + 1 teaspoon canola oil
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1 tablespoon mirin
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1 teaspoon toasted sesame oil
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2 tablespoons soy sauce
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1 tablespoon reduced-sodium tamari
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1 tablespoon water
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1 tablespoon xanthan gum
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1 tablespoon cornstarch
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2 tablespoons water
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2 tablespoons sugar
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1 tablespoon mashed avocado
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1 tablespoon mayonnaise
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1/3 cup shredded carrots
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1/3 cup julienned cucumber
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1/3 cup julienned red pepper
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1/3 cup julienned green onion
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1/3 cup julienned yellow squash
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2 tablespoons fresh basil leaves
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1 tablespoon finely chopped chives
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1 tablespoon toasted sesame seeds
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2 pieces gluten-free bread
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1 tablespoon pickled plums
Directions
Sub-Title: A Whole-Wheat Gluten-Free Sushi Recipe Inspired by Japanese Cuisine
Description: This easy-to-make sushi roll is perfect for vegetarians and those who enjoy gluten-free food. It features a tasty tempura batter that gives your roll an extra crunch and adds a subtle sweetness from the sugar in the brown rice vinegar used as a marinade. The whole wheat gluten-free bread offers a heartier texture compared to traditional white rice flour. The soy sauce provides rich umami flavor, while the sesame seeds offer a hint of sweetness and nuttiness. Enjoy!
Ingredients:
– ½ cup (about 20 grams) brown rice vinegar
– ¼ teaspoon sugar
– 1 tablespoon + 1 teaspoon canola oil
– 1 tablespoon mirin
– 1 teaspoon toasted sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon reduced-sodium tamari
– 1 tablespoon water
– 1 tablespoon xanthan gum
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 tablespoons sugar
– 1 tablespoon mashed avocado
– 1 tablespoon mayonnaise
– 1/3 cup shredded carrots
– 1/3 cup julienned cucumber
– 1/3 cup julienned red pepper
– 1/3 cup julienned green onion
– 1/3 cup julienned yellow squash
– 2 tablespoons fresh basil leaves
– 1 tablespoon finely chopped chives
– 1 tablespoon toasted sesame seeds
– 2 pieces gluten-free bread
– 1 tablespoon pickled plums
Instructions:
1. Prepare the batter: In a medium bowl, whisk together the brown rice vinegar, sugar, canola oil, mirin, toasted sesame oil, soy sauce, tamari, water, and gum until smooth. Set aside for 20 minutes.
2. While preparing the filling, combine the cornstarch and water in a small mixing bowl. Stir until dissolved.
3. Combine the mashed avocado and mayonnaise in another small bowl. Mix well to create a creamy mixture.
4. To assemble the fillings, layer the carrot, cucumber, red pepper, green onion, yellow squash, basil, chives, and sesame seeds on top of each other in one large bowl.
5. Add the mashed avocado mixture to the veggie mix and stir to coat evenly. Season with salt and pepper to taste.
6. Divide the batter into two parts and set aside.
7. Drizzle olive oil over the gluten-free bread. Sprinkle the pickled plums evenly over the surface.
8. Dip both sides of the bread in the first part of the batter. Allow excess batter to drip off.
9. Carefully place a portion of the filled veggie mix onto the center of one piece of bread. Top with another piece of bread and press lightly to sandwich the two together. Repeat the same process using the remaining bread and filling.
10. Lightly brush the outside of the sandwiches with the second part of the batter. Place them on a parchment paper–lined baking sheet. Let rest for about 10 minutes before baking.
11. Preheat the oven to 350°F (180°C). Bake the sandwiches for 10-12 minutes, or until golden brown and crisp. Remove from the oven and let cool slightly before serving.
Difficulty Level: Easy
Servings: 2
Nutrition Information:
Calories: 200 calories per sandwich
Total Fat: 10 g
Cholesterol: 0 mg
Sodium: 120 mg
Potassium: 140 mg
Total Carbohydrate: 14 g
Steps
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1
Done
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Prepare the batter: In a medium bowl, whisk together the brown rice vinegar, sugar, canola oil, mirin, toasted sesame oil, soy sauce, tamari, water, and gum until smooth. Set aside for 20 minutes. |
|
2
Done
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While preparing the filling, combine the cornstarch and water in a small mixing bowl. Stir until dissolved. |
|
3
Done
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Combine the mashed avocado and mayonnaise in another small bowl. Mix well to create a creamy mixture. |
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4
Done
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To assemble the fillings, layer the carrot, cucumber, red pepper, green onion, yellow squash, basil, chives, and sesame seeds on top of each other in one large bowl. |
|
5
Done
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Add the mashed avocado mixture to the veggie mix and stir to coat evenly. Season with salt and pepper to taste. |
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6
Done
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Divide the batter into two parts and set aside. |
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7
Done
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Drizzle olive oil over the gluten-free bread. Sprinkle the pickled plums evenly over the surface. |
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8
Done
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Dip both sides of the bread in the first part of the batter. Allow excess batter to drip off. |
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9
Done
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Carefully place a portion of the filled veggie mix onto the center of one piece of bread. Top with another piece of bread and press lightly to sandwich the two together. Repeat the same process using the remaining bread and filling. |
|
10
Done
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Lightly brush the outside of the sandwiches with the second part of the batter. Place them on a parchment paper–lined baking sheet. Let rest for about 10 minutes before baking. |
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11
Done
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Preheat the oven to 350°F (180°C). Bake the sandwiches for 10-12 minutes, or until golden brown and crisp. Remove from the oven and let cool slightly before serving. |
