Quinoa sushi, it’s sacrilege to the sushi world I’m just sure of it. But I can’t help myself. Replacing rice with quinoa is a thing that I do when I can. And today seemed like as good of a day as any to dust off the sushi mat
I say overly ignored because making sushi is too easy and too fun to be made as infrequently as it’s made in my kitchen. Cooking a pot of quinoa, prepping minimal veggies, and rolling a meal together shouldn’t be so daunting.
I used all of my favorite sushi veggies: asparagus, avocado, and cucumbers. And because I didn’t want to mess with raw fish, I stuck with smoked salmon. To top it off, I served with tamari
Pro tip: ask the sushi counter at your local grocery store for some wasabi and ginger to-go {it’s free!}.
Quinoa Sushi
By Published: September 21, 2015
- Yield: 3 rolls
Quinoa sushi, it's sacrilege to the sushi world I'm just sure of it. But I can't help myself. Replacing rice with quinoa is a …
Ingredients
- 2 cups water
- 1 cup quinoa rinsed
- 1 tablespoon brown rice vinegar
- 1 tablespoon cane sugar
- 1/2 tablespoon salt
- tamari for dipping
- 6 stalks asparagus ends chopped off
- 1/3 cucumber julienned
- 1/2 small avocado sliced
- wasabi for garnish
- pickled ginger for garnish
Instructions
- In a small pot, bring quinoa and water to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Leave covered, remove from heat, and let sit for 5 minutes.
- Pour quinoa into a large bowl and let cool until it's near room temperature.
- In a small bowl, mix rice vinegar, sugar, and salt.
- Microwave the vinegar mixture for about a minute, until sugar is mostly dissolved.
- Pour vinegar evenly over quinoa and stir until evenly distributed.
- Let quinoa cool, uncovered, until room temperature.
- Place one sheet of nori on a sushi mat.
- Spread 1/3 of quinoa mixture evenly over nori and pat with the back of a spoon.
- Place 1/3 of the salmon and veggies on top of the quinoa, on the side closest to where you will begin rolling.
- Roll sushi and repeat.
- Wrap sushi rolls in plastic wrap and refrigerate for about 10 minutes.
- With a very sharp knife, cut rolls into about 8 equal pieces.
- Serve with tamari, wasabi, and ginger.
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The sushi mat is one gadget I don’t (currently) own; I may have to fix that this weekend!
You’ll have so much fun!