I LOVE sushi and the city I live in has some amazing Japanese restaurants that my husband and I like to go to. Unfortunately, none of them that I have found serve brown rice sushi, so, if we are craving sushi, we make it ourselves (much like most food). I decided to go one step further and make it even healthier by making quinoa sushi.
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Things are a bit all over the place with the blog at the moment, and I am trying to stay on top of regular posting, but that doesn’t always work out so well. I am travelling a lot, getting ready for my big 6 week U.S. trip, have some personal things going on AND getting ready to launch a second website (more on that coming soon). So, please bear with me here on the blog and with catching up with all of your awesome blogs too.
You might think that sushi is too much effort to make but it REALLY isn’t. It may take some people a little while to get to grips with the rolling, but it is fairly easy. Also, I hear people saying they think sushi is raw fish. It isn’t. The word sushi actually refers to vinegared rice. You can put any ingredient in it you want to make a healthy and tasty meal. Give it a try.
These go down really well at dinner parties, usually a starter to some kind of noodle dish, and the leftovers are perfect for taking to lunch. Imaging your colleagues faces when they take out their soggy sandwiches and you are there with your quinoa sushi and little pots of soy sauce, wasabi and ginger.
Don’t just think of sushi as savoury – we have been experimenting with dessert sushi and the recipe for that is going to be in my book. There is a release date for the book too…….January 21st 2016. More on that in the coming weeks.
Some of our other favourite sushi fillings include crab sticks and cucumber, spicy tuna and carrot and cream cheese. One of the best things about homemade sushi is that you can get creative and put exactly what you want in it.
Ingredients – Serves 3:
– 3 sheets of nori
– 170g/half a cup of quinoa
– 3 tbsp thick greek yogurt
– 2 carrots, grated
– Half green pepper, sliced
– Half a salmon fillet, cooked
– 5 sticks of cucumber
– Half an avocado, sliced
– 4 tbsp rice vinegar
– 2 tbsp sesame seeds
– Soy sauce and wasabi
1) Cook quinoa in boiling water for 15 minutes (according to instructions). Allow to cool for 10 minutes (no longer as cold sushi does not work and if the sushi is too hot it will melt the nori)
2) Once the quinoa has cooled, stir in 3 tbsp of the rice vinegar.
3) Prepare the fillings by mixing the grated carrot with the yoghurt and slicing the pepper, cucumber and avocado.
4) Lay nori on a rolling mat
5) Put a 3rd of the qunioa on the nori, leaving a 1 inch gap at the top.
6) For the first roll, place half the avocado and half the smoked salmon in the middle of the quinoa.
7) Roll the sushi roll. Check out the video below to see how to do it and see the pictures after that show me doing it.
Once it is mostly rolled, and all you can see is the 1 inch part of nori that you left, mix some water with rice vinegar and spread a little on this seal (this will help it stick) – do this for all the rolls.
8) Start the next roll the same way with the nori and the quinoa and put the carrot/yogurt mix and peppers in the middle. Roll as before.
9) Now for the backwards rolled roll. Take your rolling mat (can pick these up in supermarkets or Japanese stores and wrap in cling film (saran wrap). Put the nori on it, cover with qunioa (still leaving an inch gap at the top) and then gently flip over so the quinoa is touching the cling film (saran wrap).
Put some salmon and avocado in the middle.
10) Roll as before, but being careful so the quinoa sticks to the outside. You have to do all of this fairly quick, so the qunioa doesn’t cool down too much, as it won’t stick. Sprinkle and roll in the sesame seeds.
11) Thinly slice with a VERY thin knife so you have maki rolls and serve with the soy and wasabi. We usually have some kind of Japanese vegetable dish on the side too.
You can also make some hand rolls as well.
Nutritional Information – per person:
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Love Japanese food? Try these too:
Prawn and coriander dim sum by The Foodie Couple Blog
Chicken Noodle Soup by Supper in the Subburbs
Green Beans with Tofu and Miso Sesame Dressing by Kavey Eats
Open Cauliflower Sushi Salad by Natural Kitchen Adventures
Vegetable Won Tons by Recipes and Reviews
Miso Soup with Tofu by Franglais Kitchen
Chicken Katsu Curry by Coffee and Vanilla
Baked Cod and Miso by Botanical Kitchen