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! We've adapted it from a recipe by www.thelazycatkitchen.com
INGREDIENTS
SUSHI
6 nori sheets
3 tbsp white miso paste
1½ cup Matakana Superfoods Red & Black Quinoa
1 flax or chia egg (optional, see NOTES)
FILLING & CONDIMENTS
1 small avocado, peeled & sliced
1 carrot, peeled
1 beetroot, peeled & julienned
1 small radish, peeled
wasabi
Matakana Superfoods Coconot Soy Sauce
pickled ginger
METHOD
- Rinse quinoa and dissolve miso paste in ½ cup water. Bring miso and rinsed quinoa to boil in 2 cups of water. Reduce boil to a simmer until water has been absorbed. Much like rice, quinoa can finish cooking in its own steam.
- Proceed to make your sushi rolls:
Only use quinoa once it has cooled down.
Use a sushi matt put a layer of nori on top. Spread quinoa evenly leaving a small section (1cm) on the side without quinoa on it. Keep pushing down on the mat and quinoa with a spoon while evenly spreading.
- Add your filling, we have used some carrot, radish, beetroot and avo, but feel free to get creative with your vege fillings!
- 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 with your other nori sheets!
- Once rolled, cut them with a sharp knife into 1cm pieces. Serve with ginger, wasabi and a side of Coconot Soy Sauce.
NOTES
*Adding the miso will allow the nori to stick and will prevent sushi rolls from falling apart