
Quinoa Sushi Rolls
Ingredients
Recipe adapted from: www.wholesome-cook.com
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
- 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
- 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
- 2 eggs
- 1 tbsp ice cold water
- 1 tbsp asian chilli sauce, like Sriracha
- a few snow pea sprouts
- 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.
- Place cooked quinoa in a bowl and allow to cool slightly.
- Add chopped almonds, sunflower seeds and pumpkin seeds and mix well.
- When cool enough to handle make the rolls.
- Mix together tuna, olive oil and chilli. Reserve cucumber and avocado for assembly.
- Reserve all vegetables for assembly
- Heat a teaspoon of oil in a small pan over medium heat.
- Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
- Drizzle asian chilli sauce over the omelette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
- Remove from pan and cut into 1cm strips.
- Place a nori sheet on a bamboo sushi mat.
- Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
- 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.
- 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