My dad called us last night to see if we wanted to go out and get sushi. We used to eat out with him a lot. At least once a week but sometimes as much as three times a week. Actually it was too much really, and I think us eating at home more because we have to with Ada’s food allergies has been a blessing in disguise for our health and budget.
But either way, nobody wants to turn down going out for sushi at the end of a busy weekend!
So the sigh of relief at the beginning of this post is that I think I finally left a sushi place, since Ada developed all these allergies, feeling satisfied and not a little hungry and underwhelmed.
Each time we’ve gone, I’ve had to skip the tempura. I don’t think there are any traditional places around here that use only rice flour and not wheat. I get sashimi or rolls with just real crab (imitation crab has wheat, beware my fellow gluten free goddesses).
Payman takes wheat-free soy sauce for him and Azita, and I always cave and eat a little, and then feel terrible when Ada has a red ring– that is, bright pink skin around the diaper area and girly parts– a sure sign of food reaction in babies.
So this time we went prepared and finally had a waitress with a great suggestion. The last few times we’ve gone I hadn’t thought much about corn. But some cheap sushi has corn syrup in it. And with a restaurant you just don’t know if its cheap stuff or not. But I have to err on the side of caution now that I know so many of Ada’s reactions are corn based.
Payman made me a sauce with fish sauce, lemon juice, ginger, lemon grass, garlic and olive oil (sesame oil would be better for asian flavors but we were out). So that helped me not be tempted to cheat with the soy sauce.
Then I asked our waitress if she could check the ingredients of the rice wine vinegar they use. Sushi rice is prepared with sugar and rice wine vinegar, which is where cheap junk can enter with corn syrup instead of sugar.
She said it comes prepared and she wasn’t sure, but she’d be happy to bring me a bowlf steamed rice and sashimi tuna.
Well, yeah! Why hadn’t we thought of that! So I don’t get to eat my favorite rolls, edamame and tempura.
But I got nice tuna, ate it over a bowl of steamed rice, which I swear is better from a sushi place, and this awesome sauce Payman made.
I’m just here to let the world know, you can happily eat gluten, dairy, soy, legume/bean, egg, corn and avocado free sushi.
If all you need to avoid is gluten, just bring your wheat-free soy sauce with you, and make sure the crab is real.