This is a great alternative to regular sushi made with white rice. Quinoa provides a greater source of protein and fibre, upping the nutrient content. What goes inside is really up to you, Julia and I kept it simple with avocado.
Ingredients (makes about 32 rolls):
3 nori sheets
1/2 cup white or red quinoa
2-3 tbsp rice vinegar
1 avocado
+ any other topics – ex. red bell peppers, alfalfa sprouts, cucumbers nut pate, etc.
A bamboo mat for easy sushi rolling
tamari sauce for dipping
Directions:
1) In a pot over medium heat, cook quinoa with enough water to just cover over the quinoa (~ 2/3 cup), cook for about 20 minutes until the water has fully evaporated.
2) Turn off heat and add rice vinegar, let sit until cooled.
3) Lay nori sheet flat in the middle of the bamboo mat. Assemble a handful of cooled quinoa in the middle and spread out evenly, leaving an inch of space on the top.
4) Begin rolling the sushi, keeping contents tight against the mat, and use the mat to guide the sheet into a roll. Lightly wet the top of the nori when closing the roll, to ensure it stays together. Here is a video on how to roll sushi, it’s a bit of an awkward video, but it gets the idea out.
We even made a nigiri version – Julia’s got real sushi-making talent.
