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Quinoa Sushi

November 24, 2017

Quinoa SushiDid you know that nori seaweed wrapper, the ones they use for preparing sushi is superhealthy, containing vitamins and minerals with zero carbs and fat? It also makes the perfect garnish, ripped into small slivers for a hot steamy bowl of noodles or fried rice, but I lately have been using it in combination with quinoa for a delicious Quinoa Sushi lunch. Hard work? Not at all! They are filling, full of nutrients and look great, so what are you waiting for?

Ingredients for Quinoa Sushi (Serves 2):

  • ½ cup Quinoa 
  • 1 cup Water
  • 1 tbsp Soy Sauce (extra for dipping)
  • 50 grams Smoked Salmon
  • ½ Red Bell Pepper
  • ¼ Cucumber
  • 1 Carrot
  • 1 Avocado
  • 1 tbsp Sesame Seeds
  • 4 pieces of Nori wrapper
  • 3 tbsp Plain Yoghurt
  • 1 tbsp Sriracha Sauce

How to Make:

Simmer Quinoa on low heat with 1 cup of Water and 1 tbsp of Soy sauce and cook until all liquid has evaporated. In the meantime, slice all vegetables in narrow, long strips (julienne). Cut Avocado in half and then in small long slices as well. Mix the Sriracha sauce with the yoghurt.

The trick to making a good roll is to not overfill it with ingredients, so you are still able to wrap it tightly. Take one nori wrapper and spread some sauce horizontally. Then take two spoons of the cooled quinoa and spread. Rip up a few slices of salmon, take your veggies and avocado and evenly disperse to make sure every bite has more or less the same amount of ingredients. Finish with a sprinkle of sesame seeds.

Now here comes the hard part! Wrap the nori over the ingredients and gently push back the ingredients in the roll to tighten, then lightly moisten the end of the wrapper with some water and continue rolling until you have formed a perfect quinoa sushi roll! Cut up in bitesize pieces and dip in soy sauce! It might need some practise, but who cares if they are not Masterchef worthy, they are delicious! Lunchtime!

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