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Quinoa Sushi Rolls

Ingredients
  • 1 cup quinoa 
  • 2 cups (organic) vegetable stock
  • 2 tbsp almond, sunflower and pumpkin seed mix, chopped roughly
  • 4 sheets toasted nori (sushi roll seaweed)
  • Plus fillings of choice
Spicy Salmon filling:
  • 1 can of wild salmon, drained
  • 1 tbsp olive oil or mayo
  • pinch of ground chilli
  • 2 cucumber "wedges" (cucumber sliced lengthways into eights)
  • ¼ avocado, sliced into strips
  • ground chilli, to serve
Vegetable Salad filling
  • 2 cucumber "wedges" (cucumber sliced lengthways into eights)
  • ½ carrot, grated lengthways on a mandolin or using a potato peeler
  • ¼ avocado, sliced into strips
  • a few snow pea sprouts
Omelette filling:
  • 2 eggs
  • 1 tbsp ice cold water
  • 1 tbsp asian chilli sauce, like Sriracha
  • a few snow pea sprouts
Instructions To Cook Quinoa:
  1. Place quinoa into a saucepan, add 2 cups of vegetable stock and place over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, or until tender.
  2. Place cooked quinoa in a bowl and allow to cool slightly.
  3. Add chopped almonds, sunflower seeds and pumpkin seeds and mix well.
  4. When cool enough to handle make the rolls.
For the Spicy Salmon Filling:
  1. Mix together tuna, olive oil and chilli. Reserve cucumber and avocado for assembly.
For the Vegetable Salad filling:
  1. Reserve all vegetables for assembly
For the Omelette filling:
  1. Heat a teaspoon of oil in a small pan over medium heat.
  2. Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
  3. Drizzle asian chilli sauce over the omelette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
  4. Remove from pan and cut into 1cm strips.
To make the Quinoa Sushi Rolls:
  1. Place a nori sheet on a bamboo sushi mat.
  2. Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
  3. Layer your favorite toppings across the middle of the quinoa and lighting the edge closest to you, begin to tightly wrap the rolls all the way to the end.
To serve the Quinoa Sushi Rolls:
  1. Trim ends with a sharp (bread) knife, then cut in half. Dip tuna rolls in some of the extra ground chilli. Serve rolls whole with a side of tamari (gluten-free) sauce or cut the halves into 3-4 sushi rounds.

Recipe adapted from: www.wholesome-cook.com