Ingredients for Quinoa Sushi Rice:
1 Cup Quinoa - Washed
1 1/3 Cups Water
1/2 Cup Rice Vinegar
2 Tablespoons Any Sugar or Sweetener of your choice - I used Coconut Sugar
2 teaspoons Sea Salt
1 Cup Quinoa - Washed
1 1/3 Cups Water
1/2 Cup Rice Vinegar
2 Tablespoons Any Sugar or Sweetener of your choice - I used Coconut Sugar
2 teaspoons Sea Salt
Sushi Making Basics:
Sushi 'Rice' in this case Quinoa Rice
Bamboo Mat for Shaping Rolls
Nori (Seaweed Sheets)
Soy Sauce
Wasabi and Pickled Ginger
Sriracha Chili Sauce
Any Sushi Fillings of Your Choice!!!
I used sliced carrots, red and green bell pepper, red cabbage, Sriracha, Sesame Oil, pre-cooked shrimp, jalapenos, and cream cheese, which were what I had laying around my kitchen. Other popular sushi filling choices include, cucumbers, raw tuna, salmon, toasted sesame seeds, eel, avocado, sprouts, crab meat, asparagus, literally, what ever you like.
Sushi 'Rice' in this case Quinoa Rice
Bamboo Mat for Shaping Rolls
Nori (Seaweed Sheets)
Soy Sauce
Wasabi and Pickled Ginger
Sriracha Chili Sauce
Any Sushi Fillings of Your Choice!!!
I used sliced carrots, red and green bell pepper, red cabbage, Sriracha, Sesame Oil, pre-cooked shrimp, jalapenos, and cream cheese, which were what I had laying around my kitchen. Other popular sushi filling choices include, cucumbers, raw tuna, salmon, toasted sesame seeds, eel, avocado, sprouts, crab meat, asparagus, literally, what ever you like.
Directions for Making Quinoa Sushi Rice:
Wash the quinoa thoroughly in a mesh strainer and add it to a medium sized pot with the water. Bring water and quinoa to a boil, reduce heat to low, then cover and simmer for 15 to 20 minutes, until quinoa is fluffy. Meanwhile, in a sauce pan on low heat, combine the rice vinegar, salt and sugar, and stir continuously until the sugar is fully dissolved. Remove vinegar mixture from heat and set aside. Once the quinoa is cooked, remove it from heat and place into a large bowl. Pour the wet ingredients over the quinoa a little at a time, until it is fully saturated. Once the quinoa sushi rice is warm and not too hot to touch, it is ready to make the sushi rolls.
Wash the quinoa thoroughly in a mesh strainer and add it to a medium sized pot with the water. Bring water and quinoa to a boil, reduce heat to low, then cover and simmer for 15 to 20 minutes, until quinoa is fluffy. Meanwhile, in a sauce pan on low heat, combine the rice vinegar, salt and sugar, and stir continuously until the sugar is fully dissolved. Remove vinegar mixture from heat and set aside. Once the quinoa is cooked, remove it from heat and place into a large bowl. Pour the wet ingredients over the quinoa a little at a time, until it is fully saturated. Once the quinoa sushi rice is warm and not too hot to touch, it is ready to make the sushi rolls.
Making the Sushi - The FUN part!
Place a piece of Nori on the bamboo mat and spoon some warm quinoa rice on top of the Nori. Spread the quinoa thinly over the Nori, leaving about an inch or so at the top, as shown in the middle picture above. Line your sushi fillings across the bottom third of the quinoa/Nori. Wet the exposed Nori at the top with water. Place your thumbs under the bamboo mat, roll the sushi away from you, while using your fingers to press the fillings into the roll. When the sushi is fully rolled up, squeeze it gently one last time to insure that the roll and it's contents are securely stuck together. Using a very sharp, large knife, cut the roll into 6 to 8 pieces. Serve Quinoa Sushi immediately with wasabi, soy sauce and ginger, or store it in the refrigerator in an air tight container for later.
Place a piece of Nori on the bamboo mat and spoon some warm quinoa rice on top of the Nori. Spread the quinoa thinly over the Nori, leaving about an inch or so at the top, as shown in the middle picture above. Line your sushi fillings across the bottom third of the quinoa/Nori. Wet the exposed Nori at the top with water. Place your thumbs under the bamboo mat, roll the sushi away from you, while using your fingers to press the fillings into the roll. When the sushi is fully rolled up, squeeze it gently one last time to insure that the roll and it's contents are securely stuck together. Using a very sharp, large knife, cut the roll into 6 to 8 pieces. Serve Quinoa Sushi immediately with wasabi, soy sauce and ginger, or store it in the refrigerator in an air tight container for later.
Makes About 3 Rolls Quinoa Sushi