Quinoa (keen-wah) is a highly nutritious food from South America which has been a staple of the local inhabitants for thousands of years. With its slightly nutty flavour, quinoa is extremely versatile and can be substituted for rice and other grains in a multitude of recipes. It contains a wide variety of nutrients (including all 9 essential amino acids), making it a complete protein source for vegetarians. You’ll love trying it out as a rice substitute in this delicious quinoa sushi recipe by The Lazy Cat Kitchen!
6 nori sheets
1½ cup Matakana Superfoods Red & Black Quinoa
3 tbsp white miso paste
1 flax or chia egg (optional, see NOTES)
FILLING & CONDIMENTS
1 small avocado, peeled & sliced
1 carrot, peeled & julienned
1 beetroot, peeled & julienned
1 small daikon (Japanish radish), peeled & julienned
Matakana Superfoods Coconot Soy Sauce
pickled ginger, store bought or homemade
- Rinse your quinoa. Dissolve miso paste in ½ cup of water. Place rinsed quinoa in a pot with a see-through lid. Add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. Put the lid on and bring quinoa to the boil. Once it starts boiling, turn the heat right down to simmer. Simmer (with a lid on) until all of the water has been absorbed. Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
- Proceed to make your sushi rolls:
STEP 1 (If you are new to sushi making, see this recipe for step-by-step photos) Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
STEP 2 Place avocado slices, a few pieces of beetroot, carrot and radish all along the sheet.
STEP 3 Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
STEP 4 Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat last 4 steps with the remaining nori sheets.
- Once you’ve rolled all sushi rolls, cut them into 1 cm slices with a sharp knife. Serve with pickled ginger, wasabi and a side of Coconot Soy Sauce.
*Adding miso paste to the cooking water makes quinoa a little bit sticky, which means your sushi rolls won’t be falling apart. If you don’t have miso or if your quinoa isn’t sticky enough to stick together, mix a few teaspoons of flax or chia egg through it (after cooling) to ensure it adheres to nori sheets well.