Quinoa is a great alternative to rice when making sushi. It provides a nuttier flavour and is more protein-rich than white or brown rice. Feel free to use any vegetable filling for this sushi. I’ve made some suggestions below.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup uncooked quinoa, washed
- 8 nori sheets
- 1 avocado, thinly sliced
- 1 carrot, thinly sliced
- ½ capsicum, thinly sliced
- 1 spring onion, thinly sliced
- Thumb ginger, thinly sliced
- Tamari sauce, wasabi paste & toasted sesame seeds, to serve
Method
- Add quinoa to saucepan with 3 cups water. Bring to boil and simmer over low heat for 15 mins. Overcook slightly so it’ll stick together to make sushi. Once ready, put aside and allow to cool before using.
- To assemble, I like to put it all out on the table so people can help themselves and choose their own fillings. Serve with some tamari sauce, wasabi paste and toasted sesame seeds. Make sure you have bamboo sushi mats to make it easier to roll sushi.
- Start with sheet of nori, top with quinoa then your choice of vegetables or protein down centre. Roll up tightly before slicing with sharp knife into bite-size pieces.
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