Quinoa Sushi Rolls

Quinoa Sushi Rolls

A trendy twist on tradition, these Quinoa Sushi Rolls make for a great tasty snack or even a healthy packed lunch option. Fill with your favourite sushi fillings – three of my favourite filling suggestions below.

The following recipe has been adapted from Donna Hay’s Fresh and Light cookbook.

Quinoa Sushi Rolls

Serves: 2-4

I’ve used tricolour quinoa in this recipe just because it adds a little colour to the mix, but you could use white or red. Makes 4 six-inch sushi rolls. Fillings listed will make 1 roll each.

 

Ingredients


For the Quinoa Sushi Rolls:
  • 1 cup tricolor quinoa grains
  • 2 cups (organic) vegetable stock
  • 2 tbsp almond sunflower and pepita mix, chopped roughly
  • 4 sheets toasted nori (sushi roll seaweed)
  • Plus fillings of choice
Spicy Tuna filling:
  • 1 (95g) can of tuna in olive oil or brine, drained
  • 1 tbsp mayonnaise
  • pinch of ground chilli
  • 2 cucumber “wedges” (cucumber sliced lengthways into eights)
  • ¼ avocado, sliced into strips
  • ground chilli, to serve
Vegetable Salad filling:
  • 2 cucumber “wedges” (cucumber sliced lengthways into eights)
  • ½ carrot, grated lengthways on a mandolin or using a potato peeler
  • ¼ avocado, sliced into strips
  • a few snow pea sprouts
Sriracha Egg Omelette filling:
  • 2 eggs
  • 1 tbsp ice cold water
  • 1 tbsp Sriracha (Asian chilli sauce)
  • a few snow pea sprouts

Instructions


To Cook Quinoa:
  1. Place quinoa into a sieve and rinse well under cold water for a minute to remove excess saponins (which are hard to digest).
  2. Transfer quinoa into a saucepan, add 2 cups of vegetable stock and place over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, stirring from time to time, or until tender.
  3. Place cooked quinoa in a bowl and allow to cool slightly.
  4. Add chopped almonds, sunflower seeds and pepitas and mix well.
  5. When cool enough to handle make the rolls.
For the Spicy Tuna Filling:
  1. Mix together tuna, mayonnaise and chilli. Reserve cucumber and avocado for assembly.
For the Vegetable Salad filling:
  1. Reserve all vegetables for assembly
For the Sriracha Egg Omelette filling:
  1. Heat a teaspoon of oil in a small pan over medium heat.
  2. Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
  3. Drizzle Sriracha over the omellette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
  4. Remove from pan and cut into 1cm /0.5in strips.
To make the Quinoa Sushi Rolls:
  1. Place a nori sheet on a bench (or a bamboo sushi mat, if using).
  2. Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
  3. Layer your favourite toppings across the middle of the quinoa and lighting the edge closest to you, begin to tightly wrap the rolls all the way to the end.
To serve the Quinoa Sushi Rolls:
  1. Trim ends with a sharp (bread) knife, then cut in half. Dip tuna rolls in some of the extra ground chilli. Serve rolls whole with a side of a soy or tamari (gluten-free) sauce or cut the halves into 3-4 sushi rounds.

Article Sourced from The Wholesome Cook