Quinoa Sushi by Jess Sepel
Posted on 01 October 2014
This protein packed Japanese inspired meal is a great way lunch or dinner option and the nori seaweed can do wonders for your skin. This is an energising mood and skin boosting meal!
What you need:
- 1 cup quinoa (any colour or mixed)
- 3 cups water
- 1 avocado
- 3 cucumbers, thinly sliced
- ½ red or white cabbage, sliced
- Cos lettuce leaves, sliced
- 2 carrots, grated
- Dijon mustard
- Nori (seaweed) sheets
- Quinoa dressing:
- 1 tbsp tahini
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp maple syrup
- Juice ¼ lemon
What to do:
- Cook 1 cup quinoa.
- Once your quinoa is cooked, let it cool for a few minutes. In a small bowl, mix together all the dressing ingredients and then stir through the quinoa with a fork.
- Now it’s time to make the sushi. Prepare your workspace: place a small bowl of water near your station; you’ll want to dip your hands in there as you work.
- Place the bowl of quinoa and vegetables next to you and prepare a cutting board on which you’ll roll the sushi.
- Next, place a sushi mat on your cutting board (it is okay if you don’t have a mat – do this manually). Top with a sheet of seaweed (shiny-side down) almost to the edge of the mat that’s closest to you. Now, spread hummus or Dijon mustard onto the seaweed sheet.
- Dip your hands in the bowl of water and spread some quinoa evenly over the seaweed. Leave a small border along the edge furthest from you.
- Arrange the vegetables in a thin line running through the center of the mat. Be careful to not overfill, otherwise your roll will burst. Add the protein of your choice as an extra option.
- 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.
- Slide the roll off the mat and use a very sharp knife to cut it into individual pieces.
- Serve sushi alongside pickled ginger, Dijon mustard, sweet chilli sauce, and tamari sauce.
Recipe by Jess Sepel