Perfect dish to serve to guests as starters!
Easy to take to work/school/college.
1 1/2 cups of quinoa (black /red/white quinoa)
- 3 cups of water
- 1/2 avocado
- 2-3 cucumbers sliced thinly.
sliced cabbage – red or white.
- Lettuce leaves ( I used cos lettuce)
- 1 grated/sliced carrot
- Black and white sesame seeds, toasted
- nori sheets
- Protein of your choice: tuna, chicken breast, lean meat or egg. (optional)
- pickled ginger (if you can)
- Tamari (low sodium alternative to soy)
- Dijon mustard
- Sweet chilli sauce
I know most of you are time limited….the beauty of this dish is that you can really just work with what you have got in your fridge- any vegies/protein of your choice rolled into nori sheets seaweed…. So simple! So healthy!
First- How to make the quinoa…
1. If time allows, soak your quinoa for up to 8 hours. Drain and rinse well.
2. Put quinoa in a pot with water. Bring to the boil, reduce to simmer, cover with a lid and cook for 15-20 minutes until the water has been absorbed (do NOT stir!).
3. When the quinoa has cooked, transfer it to a large bowl to halt the cooking process and cool it down. When it is no longer piping hot, you may season it with Himalayan salt and spices of your choice. Now cover loosely with a towel and let the quinoa cool completely.
4. While the quinoa is cooking, prepare all the filling ingredients- cut vegetable into long strips for ease of rolling.
Then mix optional dressing to the quinoa (optional- BUT SO YUM)
- 1 tbsp tahini
- 1 tbsp rice vinegar/apple cider vinegar
- 1 tsp maple syrup
- 1/2 squeezed lemon
Now for the sushi part
Note: If you’re new to making sushi, I’d recommend doing a quick Google search for how to roll sushi. There are lots of videos and step-by-step instructions that you might find helpful before you get started.
1. Once the quinoa has cooled, prepare your workspace: place a small bowl of water near your station; you’ll want to dip your hands in there as you work.
2. Place the bowl of quinoa and vegetables next to you and prepare a cutting board on which you’ll roll the sushi.
3. Next, place a sushi mat on your cutting board (it is ok if you don’t have a mat- do this manually). Top with a sheet of nori (shiny side down) almost to the edge of the mat that’s closest to you. Now spread some hummos/dijon mustard onto the nori sheet.
4. Dip your hands in the bowl of water and use them to take some quinoa from the bowl and evenly spread it over the nori. Leave a small border along the edge that is furthest from you.
5. Arrange the vegetables in a thin line running through the center of the mat. Place a leaf or two of lettuce over the quinoa first, then add a few slices of cucumber, cabbage, carrot, and avocado. Sprinkle with sesame seeds. Be careful to not overfill, otherwise your roll will burst. Then add the protein of your choice: tuna/salmon, chicken breast, lean meat or egg. (optional).
6. Holding the edge of the mat with your thumbs, lift it along with the filling and roll away from you. Hold the filling as you roll and gently pull the mat as you continue rolling. Once you have a neat roll, fold your hands over the mat to tighten the roll. Moisten the edge of the nori with water to seal.
7. Slide the roll off of the mat and use a very sharp knife to cut it into individual pieces.
8. Serve sushi alongside pickled ginger, dijon mustard, sweet chilli sauce and tamari sauce.
Packed with nutrients…
Great source of protein! Packed with magnesium! Rich in fibre! Low Gi!
Nori is high in iodine- essential for thyroid function.