I love sushi, but that much white rice just is too much for me. So what to do? Slap some quinoa in there. Simple, quick, completely clean, and all the more delicious because you made it yourself.
Last week we had this three times in a row. Yum.
Makes 4 nori rolls, which makes enough for two people.
- 1 cup x cooked quinoa, at room temperature.
- 3 tbs x sushi rice vinegar (you can buy at most supermarkets, but if you have a local Asian shop their will be the tastiest (and best value)
- 1 x avocado, chopped into strips
- smoked salmon, chopped into strips
- 4 x nori wraps
You need a sushi mat. Your local supermarket will probably have them too.
- Cook the quinoa. Do this in advance as you need it to be room temperature. The rolls are much easier to roll and all the tastier.
- Add the rice vinegar and stir well. Taste a little and add some more if you like it sweeter.
- On a flat surface lay out your sushi mat. Place a nori wrap on top.
- Spoon out a quarter of the quinoa, and smooth all over the wrap, leaving an inch gap at the top. The thinner the better as you’ll be rolling it together in a moment.
- At the end nearest you (without the gap) lay a line of salmon from end to end.
- Add a line of avocado on top of the salmon.
- Hold the end of the mat tightly, and curl over the filling. Squeeze and roll to tighten.
- Keep doing this all the way to the gap.
- Wet the end of the nori wrap, curl back on the sushi, and roll tight with the mat.
- Put aside.
- Repeat with the other three wraps.
- Cut the four sausages into sushi bites.
- Give yourself a slap on the back because they are the most amazing thing ever.