Gluten-Free Veggie Sushi Made with Slice of Rice™

Gluten-free Veggie Sushi Made with Slice of Rice

I was very excited to receive the Slice of Rice™ samples from Richard Cronk after connecting with him on Twitter @rhcronk.  We received a kit with the samples, several sheets of nori and a bamboo rolling mat.

So this was our first time to make sushi at home and it was just so simple!  

Each rice sheet has a specific side that sticks to the nori and is easily rolled with a bamboo rolling mat.  

The rice tasted great with a hint of sweet organic rice vinegar.

We made two types of veggie rolls: one with carrots, cucumber, scallion, avocado, red and yellow bell pepper; and the other with mango, avocado and pickled jalapenos (not very traditional but yummy nevertheless).  

It was so fun and easy to roll delicious veggie sushi in a matter of minutes.

These rice sheets are such a cool idea.  Once available in stores, they will come in the frozen food section.  When ready to use, just thaw while prepping the other ingredients.  Then roll.  Then cut.  Then eat.

I usually have a few veggies left over from cooking during the week. It would be so awesome to have a stash of Slice of Rice™ in the freezer so I could just thaw one and fill with my left over veggies.  It truly is a canvas to create any type of sushi.  We need to help get these into our grocery stores by spreading the word!!!!

Check out the Crowdfunder TV show.  Viewers can support the Slice of Rice™ project  by contributing directly to the campaign website.  The show rewards contributors with gift cards from sponsors like Starbucks or Home Depot for the same amount of money.  That seems like a win, win to me!

Attributes of RiceWrap’s Slice of Rice™:

Slice of Rice™ is a game changer for Gluten Free folks, for vegetarians and for all who desire to eat healthier even though we live in such a fast paced environment. Slice of Rice™ is everyone’s healthy canvas for their own special food art and dietary needs. Fun, easy and as convenient as Sliced Bread.

· No Cane Sugars

· Organic Vinegar

· Low Sodium

· No preservatives

· No High Fructose corn syrup

· No MSG

· California sourced rice

· Easy to roll

· Great for using your leftovers – no food waste

· Fun

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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1 Response

  1. Reblogged this on The Weekly Menu.

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