A few months ago we found out that Daniel has a sensitivity to rice. So, we thought that meant no sushi. But, never fear! Quinoa sushi is here! This was absolutely divine.
This recipe is extremely easy. I was a little worried if the quinoa would be the right consistency to substitute for sushi rice. But, it turned our fantastically! I like to think of this meal as the "vegan powerhouse". The quinoa is a complete protein (& a grain/seed), plus it's stuffed with vegetables & has some good old seaweed. Yum!
Aren't all of the colours just beautiful!?
Quinoa Sushi (makes 6-8 rolls)
- 1 cup quinoa
- 2 cups water
- 6-8 sheets nori paper
- 1 large carrot, julienned
- 1/2 daikon radish, julienned
- 1 small beet, julienned
- 1 small avocado, in slices
- 1 orange pepper, julienned
- 1/4 large cucumber, julienned
- 1 sushi mat
- small dish of water to seal edges of sushi
To start, bring water and quinoa to a boil. Lower to simmer and cover. Allow to cook for 20 minutes, or until all water has absorbed. Remove from heat and set aside.
On a sushi mat, place one piece of nori shiny side down.
Spread quinoa evenly to cover, leaving 1/2 inch border at top of sheet.
At the end closest to you, line up your veggies
Begin to roll your sushi up. Here is a good video to show you if you have never done it before.
Seal the edges with water.
Slice into pieces & enjoy!
Quick pickled ginger:
- thinly sliced ginger
- rice vinegar
To make a quick side of pickled ginger, just thinly slice some ginger and place it in a bowl of rice vinegar. Allow to marinate for at least 20 minutes.
I also served this with a hot sauce drizzle. Just vegenaise & franks hot sauce!