Quinoa Sushi

Quinoa Sushi

Quinoa Sushi

Sushi is so delicious! It can actually be quite nutritiously balanced too, especially when using quinoa in place of rice. Quinoa is a pseudo grain that is extremely nutrient dense. I like to pre-make quinoa every second week to have in my fridge. I use it in salads, stir-frys, quinoa bowls, and even in baking. In this case, I used it in my sushi! 

Quinoa has many nutritional benefits:

  • High in protein – contains an adequate source of all essential amino acids
  • Great source of fibre – strong intake of fibre and protein are two essentials for the regulation of blood sugar
  • High in antioxidants
  • High in vitamins – including vitamin E, manganese, copper, phosphorous, zinc and magnesium

The best thing about making your own sushi is that you can customize your rolls based on exactly what you want in them. I used some spinach and hemp hearts for an extra boost of protein – two ingredients that you wouldn’t usually find in sushi from a restaurant. This is a fun and interactive recipe to make with friends or family when you have a bit of extra time to enjoy the process. 

BP_Sushi_2015

This recipe makes 8 rolls. If you want to make more rolls, use more quinoa and store the leftover quinoa in the fridge for weekday lunches or dinners. 

Ingredients:

  • 1 cup of quinoa
  • 2 cups of water
  • 1 avocado
  • carrots
  • cucumber
  • hemp hearts 
  • protein — either cooked salmon or scrambled egg
  • 8-10 nori sheets – I found mine at Superstore
  • 1  bamboo roller – you can find these at any large grocery store or at a T&T

BP_Sushi2_2015

How to Make:

  • Bring 1 cup of quinoa with 2 cups of water to a boil. Once boiling simmer on low with the lid on for 12 minutes. After quinoa is cooked transfer to a bowl to let it cool down before putting it in the sushi
  • Cut carrots, cucumber, and avocado in thin strips
  • Once quinoa is ready and cool, put a nori sheet on the bamboo roller and then a layer of quinoa all across  the surface of the seaweed, leaving on inch empty on one end
  • Layer the toppings on one end of the nori roll
  • Start rolling your sushi keeping it very tight and using the bamboo roller to keep the roll nice and tight
  • Cut the roll in half, and then each half in thirds

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