Quinoa Sushi Roll
1 cup dry quinoa
2 cups water or veggie broth
1 teaspoon salt
1 tablespoon vegan butter (I use Soy Garden spread)
4 sheets nori
1 avocado, sliced
toasted sesame seeds or gomasio (sesame salt), as needed
1. Start by toasting the quinoa in a dry pan until it achieves a light golden color. Then rinse the quinoa in a strainer until the water runs clear. Cook the quinoa in 2 cups water or broth and salt 15-20 minutes, until done. Stir in vegan butter. Let cool to room temperature. It helps to transfer the quinoa to a large bowl to speed the cooling time.
2. If you have a bamboo sushi mat, this will come in handy but is not totally necessary. Lay a sheet of nori on the mat if you have one (if not just lay it flat on the counter) and place 1/4 of the quinoa along the edge or the nori closest to you.
3. Lay the avocado next to the quinoa and sprinkle with sesame seeds or gomasio. Start rolling up the nori at the edge closest to you, and roll tightly!
4. Just before you finish rolling, dampen the edge with water to seal the roll. Slice with a serrated knife and enjoy!
SO HOW'D IT GO?
Does anyone know how to rinse this without it all falling through the strainer holes? My quinoa falls right through, I guess I need a sifter?
Anyway, I couldn't pour out too much water, so I didn't put much in, cooked for like 5 minutes and it was completely mushy and thick, tasted AMAZING on the sushi, YUM seriously but it was a bit floppy, I couldn't exactly stand the sushis up!
Any suggestions?
u need to get a really fine strainer... something like this
Does anyone know how to rinse this without it all falling through the strainer holes? My quinoa falls right through, I guess I need a sifter?
Anyway, I couldn't pour out too much water, so I didn't put much in, cooked for like 5 minutes and it was completely mushy and thick, tasted AMAZING on the sushi, YUM seriously but it was a bit floppy, I couldn't exactly stand the sushis up!
Any suggestions?
Yeah, you need a sieve, not a colander. You can get one of the smaller ones with handles with which you can also sift. I have 2 of them in different sizes along with with 2 types of colanders - one is traditional large holes made of plastic and the other is wire mesh.
Does anyone know how to rinse this without it all falling through the strainer holes? My quinoa falls right through, I guess I need a sifter?
Anyway, I couldn't pour out too much water, so I didn't put much in, cooked for like 5 minutes and it was completely mushy and thick, tasted AMAZING on the sushi, YUM seriously but it was a bit floppy, I couldn't exactly stand the sushis up!
Any suggestions?
What a great idea! I love making sushi but I hate making sticky rice. When I saw this I knew I had to try it. Made it last night for a friend and we were in heaven. So much more healthful and easy, will definitely make it again :)
These tasted really good (I mixed in a little leftover sticky rice) but fell apart like crazy so I don't think I will be making sushi with quinoa again...
My husband and I make quinoa a LOT and if it's not sticky enough when it's hot or warm, stir it in the pan after it's cooked. The more you stir it, the stickier it gets. I've gotten it to be like super thick oatmeal before, and since my husband is diabetic we always use quinoa for making onigiri (filled rice balls) and it HAS to be sticky to work for that!
Thanks for the recipe KendraKat! Hubby and I have been thinking about doing quinoa sushi but just hadn't gotten around to it yet but I'm glad to know it works!
And if anyone doesn't know, quinoa is nutritionally superior to brown rice (and tastes a lot better in my opinion!) ;)b
These tasted really good (I mixed in a little leftover sticky rice) but fell apart like crazy so I don't think I will be making sushi with quinoa again... I flavored the quinoa with rice wine vinegar, sugar, and salt instead of cooking it in broth and flavoring it with butter to make it taste more like sushi
I just made quinoa sushi and here are my changes:
I cooked the quinoa in a seaweed broth (I used kombu to make the broth), and added rice vinegar to the quinoa to season it and a bit of sea salt and butter.
The kombu that was used to make the broth can be reused in the sushi itself.
AND the flavor combines perfectly with teriyaki sauce (instead of soy sauce, which I've always found too salty)
I've never tried quinoa before so we thought this was a good recipe to try it with. I wasn't sure how long to cook it for really but it turned out really well. We really enjoyed this recipe. We made it with carrots, cucumber, and avocado, and served it with wasabi on the side. We will definitely make this again. My favorite sushi place where I live has vegetarian sushi that is filled with a piece of warm deep fried sweet potato, I don't like sweet potato typically but that is my favorite roll there. It's a lovely warm crunch in the middle and room temperature rice and nori. We will probably try to recreate that roll next time. We did mix in some rice vinegar and a hint of sugar instead of the vegetable broth and it could have taken more vinegar but I was afraid of overdoing it. Everyone should try this recipe at least once.
how much rice vinegar and agave syrup did you all add for this amount of quinoa?
I made this with the vinegar and sugar sugestion!
and avocado, carrot, and cucumber
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