Is your lunchbox somehow getting boring? Add a touch of Japanese cuisine!
Quinoa sushi rolls are easy to make and handy to take at work with you.
Let’s get started.
- 1/2 cup Quinoa (I used white Quinoa)
- 1 – 1& ½ cup of Water
- 1 tbsp. White Wine Vinegar
- 1 Avocado
- 1 Salmon fillet
- ½ Cucumber
- Black Sesame seeds (optional)
Note! You will need a Sushi rolling mat and a sharp knife.
- Place the quinoa in a pan with 1 cup of water and 1 tbsp. of white wine vinegar, put the lid on, and place on medium heat. When it starts to boil, reduce the heat, letting it simmer for 10 minutes. Continue to check it to see if it needs more water to finish cooking. Add another 1/2 cup water if required, and continue to simmer for another 5 minutes. The quinoa is cooked when it is very tender. For sushi the quinoa is best overcooked. Take it off the heat, drape a tea towel over it to absorb the steam. Let it sit for 10minutes.
- Finely slice the salmon, the avocado and the cucumber. Wrap the Sushi Rolling Mat with clear film to make the surface more even.
- Lay a nori sheet on the sushi-rolling mat, with the shiniest part facing the bottom and the longest end towards you.
- Spread out the Quinoa evenly over the nori sheet leaving about an inch and a half at both the top and bottom ends.
- Lay some salmon, cucumber and avocado on the quinoa, near the end closest to you. Be careful not to overfill.
- Wet your fingers with cold water, and wet both top and bottom of the nori sheet that doesn’t have quinoa. This will help the nori stick and the sushi stay together.
- Start rolling the bottom of the sheet towards the top end pushing the filling tightly inside the roll.
- When the sushi has formed a tight cylinder, wrap it in a clear film and move to the next roll.
- Cut each sushi roll in half and then half of the half (I find it the easiest way to avoid the filling of coming out from the sides)
Serve with tamari or salt-reduced soy sauce. Enjoy!!!
NB: You can make the reverse sushi roll with the quinoa as well, it is just a little more challenging as the quinoa is not as sticky as the rice. Lay the Quinoa first on the rolling mat and secondly the nori sheet with the filling. Sprinkle the edges with black sesame seeds and wrap it in the clear film to cut it. Make sure the knife is SHARP!
Let me know what you think about this Recipe. Leave a comment in the section below!