Quinoa sushi

Preparation: 15 minutes

Cooking: 20 minutes

Serves 4

Ingredients:

  • 3/4 cup sushi rice

  • 3/4 cup red or mixed quinoa 

  • 2 tablespoons Japanese rice vinegar

  • 4 Nori seeweed sheets

Filling:

  • 50 g Smoked salmon

  • 1 Avocado, cut into strips

  • 1 Capsicum, cut into strips

  • 1/2 Cucumber, cut into strips

Method:

  • 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