californian-style quinoa sushi
Serves: 4 • Preparation time: 35 minutes
200 grams Tricolor Quinoa
3 tablespoons rice vinegar
2 tablespoons fine demerara sugar
6 tablespoons vegan mayonnaise
½ cucumber, peeled
1 sweet pointed red pepper
2 spring onions, halved lengthwise
3 nori sheets
1 avocado, cut into thin strips
3 teaspoons sesame seeds, roasted
Optional: soy sauce
Extra equipment: sushi rolling mat + brush
How to cook
Boil the Quinoa in plenty of salted water for 12 minutes until tender. Drain off the cooking liquid and allow the Quinoa to cool.
Meanwhile, stir together the rice vinegar, sugar and ½ teaspoon of salt. Season the Quinoa with the vinegar mixture and the mayonnaise.
Cut the cucumber in half lengthwise, cut into four pieces, remove the seeds and cut into long strips. Also cut the sweet peppers and spring onions into long strips.
Place the sushi rolling mat on the work surface, and place a nori sheet on top, lengthwise, with the smooth side facing down. Divide 1/3 of the Quinoa evenly over the nori, keeping a 4cm strip at the back of the nori sheet free. Sprinkle 1 teaspoon of sesame seeds over the filling. Place 2 strips of cucumber, a little sweet pepper, avocado and spring onion on top. Use the mat to roll the nori sheet around the Quinoa. Brush a little water onto the edge of the nori sheet, and roll it up tightly. Use the remaining ingredients to make 2 more rolls. Let the sushi rolls firm up in the fridge for at least an hour.
Using a sharp knife, cut the sushi roll into 6-8 pieces, and arrange on a large plate. Serve with soy sauce if desired.
Seasonal vegetable suggestion: turnip greens are available in spring. Blanch the turnip greens in boiling water for 30 seconds, and drain well. Arrange them on the other vegetables and roll up the nori sheet tightly.
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