Sushi would have to be one of my favourite lunch on the go options, but I do find I feel hungry early afternoon – likely due to the fact that it’s made with white rice. So I decided to make quinoa sushi. The high protein ‘super grain’ that makes the perfect substitute for rice in sushi. I decided to give quinoa sushi a go in the weekend and it turned out really well. Plus it kept me feeling full all afternoon.
Fillings of your choice
I used red capsicum, cucumber and chicken breast cooked with sweet soy sauce and chilli sauce
To cook the quinoa:
Rinse the quinoa in a sieve under running water. Shake out the excess water and place quinoa in a pot. Add the cup of water. Bring to the boil and let it simmer for 15-20 minutes until the water is absorbed.
When cooked, add 2 teaspoons of soy sauce to the quinoa and place in another bowl to cool.
Spread the nori sheet with a thin layer of quinoa, leaving a gap at the edge with no quinoa. Line up your filling ingredients. Keep these thinly sliced as you don’t want to overstuff your sushi roll as it will fall apart.
Using a mat, roll up the sushi. Add a bit of water onto the nori edge to stick the roll together.
Cut into slices with a sharp knife. Eat and enjoy! Serve with pickled ginger, soy sauce and wasabi
What are your favourite sushi fillings?