Do you like sushi? You will love this recipe, easy to make and very nice to eat. This recipe can be made and enjoyed throughout the year. This first time I had it, I must admit I was reluctant but was pleasantly surprised at how nice the flavour of this sushi was! Try it, I’m sure you will like it.
- 1 cup of Quinoa seeds
- 2 cups of water
- 1 pinch of Celtic Sea Salt
- 2 Tbspn Mirin (Asian store)
- 2 Tbspn Rice Vinegar
- 1-2 Tbspn Tahini
- 3 sheets Nori Seaweed
- 1 medium avocado, sliced into long slivers
- 1 medium to large carrot, sliced into strips 3mm thick
- ¼ cucumber
- ½ red capsicum
- Variations – smoked salmon, wasabi (hot!)
- Rinse the Quinoa seeds well (like you would sushi rice) to remove any bitter residue from the husk.
- Place in a saucepan with the water and salt, cover and bring to the boil.
- Reduce heat and simmer (20mins) until all the liquid is absorbed.
- Take away from heat and stir in Mirin and vinegar. Cool, add tahini to help the grains stick together.
- Proceed as you would with normal sushi making, by placing a nori sheet on a bamboo mat.
- Spread the Quinoa over two- thirds of the nori sheet.
- Place long strips of vegetables down the centre, roll and squeeze tight.
- One roll should yield 6 -8 pieces depending upon how thick you make them.