I do believe I hit the jackpot with this recipe. It all started with a conversation with my daughter about a month ago. She was telling me that sushi was healthy. Now I will agree that for a fast food option, it is much healthier than a lot of choices out there. However, short grain processed rice mixed with sugar and rolled around fried shrimp, is not healthy. So I said "well if you made it with quinoa, then it would be healthy."
My daughter's loud "YOU MUST MAKE IT!" is something I heard every time we got together since. So I finally did. I only wish I didn't make it on a rainy dreary day, because pictures are never as good on those days.
This sushi was divine. I love that with a small ingredient change, these little rolls turned into a wonderful whole food recipe.
I chose to do a pure vegetarian version, but you can add whatever you would like to it. Sushi is so easy to make and is naturally gluten-free.
For the quinoa:
2 cups cooked quinoa
1/3 cup rice vinegar
2 tablespoons agave nectar
For the rolls:
4 nori sheets (dried seaweed)
4 TBSP cream cheese
Your favorite veggies
( I used, 1 zucchini, 1 green pepper, 1 carrot, chives)
Tamari or braggs amino acids for dipping
Make the quinoa. If you haven't cooked it before, it is simple. One part quinoa, 2 parts water. Bring water to a boil. Add quinoa, cover and put heat on low for 20 minutes. Don't open the lid. It will be perfect in 20 minutes.
Combine the quinoa with the vinegar, and agave. Fold gently and let it sit 5 minutes.
Cover a bamboo sushi mat with plastic wrap.
Prepare the vegetables, and slice into matchsticks.
Place a nori sheet rough-side up on the mat. Moisten your hands and scoop 1/4 of the quinoa, onto the nori. Press the quinoa to spread it evenly over 3/4 of the nori sheet like so.
Add the filling. Arrange a few pieces each of the veggies you chose in a pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Add 1 Tbsp of the cream cheese.
Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go.
Press the roll into a compact rectangular log, using the mat to help you.
Slice the roll. Cut the sushi roll into 6 pieces.
Repeat with the remaining nori, quinoa and vegetables. Serve with pickled ginger and wasabi.
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