Quinoa Sushi
This homemade sushi from Nora French is made with quinoa. For the healthy fats and omega3, fill them with salmon, tuna, prawns, avocado and garnish with sesame seeds. Serve with tamari, wasabi and seaweed salad!
Ingredients
4 persons:
200 g fresh salmon
4 tbsp seaweed salad
300 grams of quinoa
1 mango
1 ripe avocado
1 red bell pepper
1 carrot
half cucumber
1 tsp wasabi paste
3 tbsp tamari
1 tbsp vinegar
2 tbsp honey
8 nori sheets
Kitchen aid: sushi rolling mat
Preparation
Rinse the quinoa and follow the instructions on the package for cooking.
Cut the mango, avocado, bell pepper, carrot, cucumber and salmon (or the filling of your choice) into long and thin strips. Put everything on a plate and have it ready so that you can easily reach it while rolling the sushi.
Mix the wasabi, tamari, vinegar and honey in a bowl. Add the cooked quinoa and mix well. The dressing helps the quinoa stick better. Let the quinoa cool for 10 minutes, stirring occasionally.
Now the rolling starts, I'll explain this step by step.
Prepare your sushi rolling mat and make sure that all ingredients are within reach. Take 1 nori sheet and place the smooth side down on the sushi mat.
Spread the quinoa as a thin layer evenly over 3/4 of the nori sheet. Gently press the quinoa.
Then spread the filling in a thin horizontal line about the middle of the quinoa.
Grab the sushi mat at the bottom and fold the nori sheet, covered with quinoa, over the filling. Press it gently, now roll the mat further so that a roll is created.
Wet the end of the nori sheet, which is not covered with quinoa, with your fingertip (dip in a bowl of water) and continue rolling.
Now you have a nice firm sushi roll! Cut the roll into slices. Keep rolling new sushi until all the ingredients are gone.
Serve the sushi with tamari, wasabi and seaweed salad.
