Sushi with a twist! The quinoa adds another dimension to this dish - it looks great and is super healthy too!
Preparation: 15 minutes
Cooking: 20 minutes
3/4 cup sushi rice
3/4 cup red or mixed quinoa
2 tablespoons Japanese rice vinegar
4 Nori seeweed sheets
50 g Smoked salmon
1 Avocado, cut into strips
1 Capsicum, cut into strips
1/2 Cucumber, cut into strips
Soak the rice overnight – this opens up the grain and allows the arsenic to escape.
Drain the rice and rinse thoroughly with fresh water next day.
Put the rice together with the quinoa into a pot with 5 cups of water. Cover and simmer for about 15 minutes on low heat – do not allow it to boil dry. Turn off the heat and let it rest for another 5 minutes with the lid on. Then drain all the water (make sure you drain really well, otherwise the mixture will be too wet) and put the rice/quinoa mix in a big bowl and using a wooden spoon, mix through the rice vinegar. Let cool.
In the meantime, cut the vegetables into long strips.
Place the nori seaweed sheet on a bamboo sushi rolling mat (shiny side down).
Put ¼ of the rice on the sheet, spreading it out evenly on the sheet with wet hands – leave about an inch (3 cm) on the top free.
Place the avocado, cucumber, capsicum and salmon about 1 inch form the bottom across the sheet.
Very lightly wet the top of the nori sheet (that helps to stick the maki together when you roll it).
Using the bamboo mat to help you, roll the maki closed (start at the bottom and roll up, getting the mat out of the way as you roll up).
Cut into pieces with a sharp, wet knife.
Nutrition (per serve):
Calories 295; Fat 10.3 g; Sat. Fat 1.1 g; Carbs 42.4 g; Sugar 6.3 g; Fiber 6 g; Protein 10.4 g