Toasted Quinoa Sushi
A simple spin on the usual sticky white rice sushi, this light and nutty variation uses toasted quinoa instead. Sushi is a fun way to mix-and-match your favourite post summer and autumn vegetables: capsicums, carrots, beans, mushrooms and most of all avocado. Fresh sushi tastes best, so serve shortly after rolling to keep the crunchiness of the seaweed. Enjoy with a bowl of hot miso soup sprinkled with chopped fresh spring onion.
- 1 cup white quinoa
- 2 cups water
- 1/2 tablespoon raw sugar
- 1 tablespoon rice wine or apple cider vinegar
- large pinch of salt
- 1 tablespoon tahini (optional)
- 4-5 nori (dried seaweed) sheets
- 1 carrot, cut into matchsticks
- 2 small avocados, sliced
- handful of alfalfa sprouts
- soy sauce/ tamari
- sesame seed oil
- pickled ginger
- To toast, place quinoa in a non-stick pan and dry roast over a medium heat for 5-7 minutes until grains turn golden brown and begin to pop. Stir frequently to ensure an even roast.
- Rinse quinoa in a fine mesh sieve until water runs clear.
- Place toasted quinoa in a medium sized pot with water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until water has been completed absorbed and the germ ring has separated from seed.
- Remove from heat, stir in sugar, salt and vinegar, cover and let stand for 5-10 minutes. Allow to cool.
- Place nori sheet on a sushi mat with slats running horizontally. Spread 1/4 to 1/5 of the cooked quinoa onto sheet and press evenly with wet fingertips, leave a 1-2 inch gap at far edge.
- Arrange chopped vegetables and tightly roll sushi as usual.
- Check the back of the nori packet for illustrated instructions on how to roll sushi (practice makes perfect!)
- Serve with an array of condiments: soy sauce, tamari, mayonnaise, sesame seed oil, pickled ginger and wasabi.