Quinoa Sushi
Serves: 4
Time: 1 hour
We used nori sheets a couple of weeks back for a garnish so rather than have them sitting around in the cupboard, this is a great way to use them up. If you want to turn this into a super quick dinner, then you could prep the quinoa a day in advance.
Make it feel a little authentic and serve it up with miso soup.
Leftovers
The nori sheets don't hold so well overnight, so we are not having leftovers for this one.
What you'll need
1 cups of quinoa
2 carrots
1 beetroot
1 avocado
a few handfuls of baby spinach
6 nori sheets
3 tablespoons miso paste
snow pea shoots for garnish (optional)
1 large tin of tuna
Wasabi paste (optional)
From the Pantry
mayo or veganaise
soy or tamari sauce
Quinoa your way
Many people have a preferred method of cooking quinoa so feel free to sub in your version here
Prep and Cook
Cook quinoa
Wash 1 cup of quinoa in a sieve under running cold water and put into a medium pot along with 2 cups of water and a good pinch of salt.
Bring to the boil and allow to cook till almost all the liquid has gone - it will look a bit like hot bubbling craters.
Turn heat off and cover with a lid. As it sits, it will continue to absorb the remaining liquid.
Prep Fillings
Peel and slice carrots into matchsticks.
Peel and slice the beetroot into similar shape.
Peel avocado then slice slightly chunky lengthways.
Open tuna and strain. Empty into a bowl and mix with 1 tablespoon of mayo (mayo is optional) I left it out, but they were a touch dry and needed a lot of soy. Mix in a tablespoon with the tuna and season.
Roll Sushi
You need a small bowl of cold water close to where you are going to roll.
Place the shiny side of the Nori to the bench, spread quinoa lightly across half the Nori, leaving a few centimetres on either side.
Lay baby spinach over 2/3 of the quinoa (this sounds pedantic but try and have the tips of the baby spinach all going lengthways, so they don't pierce through when you’re rolling).
Follow with carrot and beetroot, then avocado. Top with tuna and finish with snow pea shoots.
I don't have a sushi mat, so take the end closest to you and fold it up and over, using your fingers to tuck underneath then roll tightly. Don’t roll all the way.
Use your hand to lightly brush water across the end of Nori that hasn't been rolled and then tightly follow through.
Repeat till you have 6 big fat rolls.
Plate it Pretty
Boil the jug and mix up the miso as per the packet instructions and serve in small cups or miso bowls.
Slice rolls in half and serve with wasabi and soy sauce.
Enjoy!