Quinoa Sushi

Quinoa is so versatile and it much easier than cooking sushi rice. Plus, quinoa sushi can be made with less sugar. The secret seems to be the "flax egg" added to the quinoa. It is also gluten free, high in protein and one of the few plant foods that is a complete protein. Did you know it isn't even a grain? it is a seed but has been referred to as the "mother of all grains" ironically. Plus it provides, fiber, magnesium, manganese, phosphorus. folate, iron and zinc. FYI- I like to cook my quinoa in vegetable or chicken stock to enhance the flavor.

1 cup quinoa (uncooked) 3 cups cooked

nori (sushi paper)

1/3 cup rice vinegar

2 tablespoon or less coconut or organic cane sugar

1 teaspoon salt

1 "chia egg" (1 tablespoon chia seeds and 2 1/2 tablespoons of water) let sit for 5 minutes

avocado - sliced

carrots

diacon, thinly sliced

tuna, salmon, smoked salmon or crab meat

red pepper, thinly sliced

tamari sauce

wasabi

pickled ginger

Spicy Mayo

2 tablespoon mayo

2 teaspoon sriracha hot sauce

dash of sesame oil

Cook quinoa.
In a saucepan add, vinegar, sugar and salt and bring to a boil to dissolve sugar
In a bowl, mix quinoa, syrup and chia egg together.
Place mixture on a cooksheet to cool for a few minutes.
Place sushi paper shiny side down on a bamboo roller.
Spread out quinoa on nori (1/2 cup or so).
Add vegetables, protein and roll.
Tightly roll.
Place in refrigerator for 5 minutes to make slicing rolls easier.
Mix mayo, sriracha and sesame oil
Drizzle sushi with spicy mayo and serve with wasabi, tamari and ginger.

Page updated

Google Sites

Report abuse