Gluten Free, Wheat Free, Dairy Free, Egg Free, Vegan
I had never tired sushi before until I went to a sushi making class at Cooks Academy. I absolutely loved the sushi and was inspired to make my own! We were made aware of how they add a lot of sugar to the sushi rice, so I decided to make my own “healthier” version using quinoa instead of the sushi rice. When cooked in stock the quinoa has a lovely flavour and I find it adds a nice texture to the rolls. It does take a little bit of time to make but the taste is worth it!Plus they look fancy and are great for serving up as a starter or nibbles to guests! They are great for a snack, lunch or dinner.
(Makes one Roll)
Approximately 80g of Cooked Quinoa
Vegetables of Choice (I used cucumber, red pepper and avocado)
Meat of Choice (I used salmon. Omit this for vegan)
Soy Sauce/teriyaki sauce/Liquid Amino Sauce (Optional)
Sea Salt (optional)
Sushi Mat (I got mine on amazon. You can get them in SuperValue or other stores)
* Note: I usually make 10 Rolls at once. I make a large pot of Quinoa, use what I need for the rolls and then use the left overs in other meals.
1) Cook Quinoa.
For every 1 cup of quinoa place 2 cups of water in a sauce pan and a vegetable or chicken stock cube.
I cooked 3 cups of quinoa with 6 cups of water and 2 chicken stock cubes – this made enough quinoa for 10 rolls and I had some left overs which I used for other meals.
Bring the water to the boil. Turn down to a low heat and cook for 15 minutes. After 15 minutes, leave to sit for around 10 minutes (all the liquid should be soaked up). Fluff using a fork.
2) Wrap cling film around your sushi mat.
3) Cut 1/3 off the end of nori sheet (this makes the sheet the right size for rolling)
4) Place the nori sheet, rough side up, on the mat.
5) Spoon quinoa onto the nori sheet. Spread over the sheet leaving a small line (around 1-2cm) with no quinoa.
6) Place your toppings in the centre of the sheet.
7) Using the mat, fold over to roll up the sushi. (Search youtube for a demonstration on how to do this if you need)
8) Wet the small bit of the nori sheet and close over. Roll hard to ensure its fully sealed.
9) Cut into slices.
10) Repeat this for the number of sushi rolls desired.
Serve and Enjoy!
Note: These are better eaten at room temperature rather than cooled in the fridge, so take them out of the fridge a little before serving or eating.