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.