Apr 19, 2017
So with my Quinoa obsession starting a few months ago I have been looking for all sorts of crazy and obviously healthy recipes to experiment with. The one recipe that blew my mind as I was on my usual afternoon Pinterest hack was Quinoa Sushi. This specific recipe that I got from iwashyoudry included crispy fried bacon and sun dried tomatoes as a filling! Yum yum!! I wanted to go with something a little more traditional and with 2 of my favorite sushi fillings, avocado and salmon. I was amazed at how easy it was. All u do is replace the rice with the Quinoa and cook it almost exactly the same way. I mean really! Quinoa sushi? Now I love sushi. I even flew all the way to Japan to eat sushi. I had no idea if this recipe would even come close to the real thing and if I would have gone and ruined a beautiful piece of salmon as well as my other love Avocado. It was worth a try.
So I finally gathered all my ingredients together and gave it a go. I prepared my quinoa the night before as it needs to be cold when u place it on the Nori Sheet. This was the first time I was using Red Quinoa and was pleasantly surprised when it sprouted in the pot! It was just beautiful. This is the recipe I adapted from iwashyoudry.
For the Quinoa
1Wash the quinoa in cool water to remove any soapy residue. Place quinoa and water in a small sauce pan. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cover and let cook for 12-15 minutes. Meanwhile in a small saucepan combine the vinegar, xylitol and salt over low heat. Stir constantly until the sugar and salt are dissolved, then remove from heat and cool. Once the quinoa is cooked use a wooden spoon to scoop it into a plastic or wooden bowl. (do not use a metal bowl, it does not react well to the vinegar). Pour the vinegar mixture over the quinoa gently fold it in. Let the quinoa cool to room temperature. I let my quinoa cool down and then popped it in the fridge overnight.
For the Sushi
1I first made the spicy mayo by adding the Sriracha, mayo and sesame oil together and setting it aside. The I placed the bamboo mat inside a Ziploc bag and then put the sheet of Nori on top. Then I spread the cooled quinoa evenly over the Nori about 5mm thick. Leave about 2cm at the end of the Nori. This will help when sealing the sushi roll. The quinoa isn’t as sticky as normal sushi rice so take care when spreading it. I compressed it quite a bit.
2I put on some sliced avo and salmon near the front of the roll. I also drizzled a little of the spicy mayo inside. Then I slowly lifted up the front of the mat and started to roll and squeeze until the whole sushi roll was tightly packed and ready to be eaten.
3Then I cut it into 1cm rounds, drizzled some spicy mayo on top and devoured it without breathing lol. I’m lucky I managed to get any pictures once I was done. It tasted brilliant. I could definitely taste the quinoa and even though it was a bit loose it was fantastic. It had the correct balance of sweet and sour inside and the spicy mayo just finished it off perfectly. I would have even dipped the roll in some soy sauce had I had any. I’m certainly gonna try this again and see what other ingredients compliment the quinoa. Maybe even a spicy shrimp or more vegetable varieties.
1 cup Red Quinoa (cooked and left to cool down)
1 Nori sheet (Seaweed Square)
1 Avocado (peeled, pitted and sliced)
100 g Fresh Salmon
3 2/3 cup Water
1/2 cup Rice Vinegar
2 tbsp Xylitol (Natural Sweetner)
2 tsp Che Gourmet Kimchi Salt
Bamboo Rolling Mat
Spicy Mayo Dipping Sauce
2 tbsp Mayo of your choice
2 tbsp Che Gourmet Kimchilli Sauce
1/2 tsp Sesame Oil