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I just read this! You have NO idea how excited I am that I can eat sushi!!!!!!
Then again.....you probably do! 
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IBS-C
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Made this tonight and it was AWESOME!!!!!!!!!!!!!!!!!!
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~jules
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And how many sheets or nori do did you use per serving?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Here's what mine had:
1 nori sheet, crumbled
1/4 cup cooked rice
1T pickled ginger
wasabi
sesame seeds
2 sticks imitation crab
1/4 avocado
1/2c cucumber
soy sauce
It was so good. I'm actually eating it again for lunch right now!
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~jules
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Post deleted by Augie
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Um....
#257966 - 04/13/06 03:30 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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Why can't you just remove the tails from the shrimp?  I boil mine from raw, then run them under cold water to chill them fast, then peel them & remove the legs and all that.
I use fresh ginger on mine, so that would work.  Just go easy on it - it's a lot stronger than the pickled kind.
I'm cringing at the thought of using cooked vegetables on sushi.  Please please please try a little cucumber? The seeds are cut out anyway, and if you're really worried, you can take the skin off too.
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Please don't use cooked veggies...yuk...the amount is so small, I don't think it would bother you.
egg crepe (scramble and then cook in crepe style, flat and round. Then cut to desired size. You can use egg beaters of course)
smoked salmon/cream cheese (the only dairy that I can tolerate)
firm tofu (the brown weird looking stuff)
diced shrimp with a tad of mayo (or safe substitute)
shredded carrott
the sky is the limit really...you can combine anything you like.
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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I actually like them with cucumber, best! Carrot and avocado ranks highly, as well. Hmmm...I've never tried them with tofu--but now you've inspired me.
Kate.
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I agree... especially with the rice to cushion it, the amount of raw veggie is so minimal anyway... Beth, you'll be fine. Just try it!
Actually, there is one cooked veggie that I'll use in sushi, but only in rolls. The Japanese restaurant down in Bangor makes sweet potato rolls, using slices of tempura sweet potato. I'm sure it isn't at all traditional, but oh my god, is it GOOD. You could try some baked sweet potato, cooked but still firm enough to hold its shape when cut, seasoned with salt, if you really wanted to.
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My mom tried this with cooked asparagus and it was yummy. The sweet potato idea sounded awesome too.
But, I'm a HUGE fan of the California roll, so I make mine with crab, cucubmer, and avocado (LOVE LOVE LOVE avocado).
I can't believe how easy and yummy this is!
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~jules
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