Yes, okay I know this recipe doesn’t look that appealing, but trust me that’s due to my lack of talent and presentation skills because this Quinoa Sushi honestly tastes amazing.
This dish is the perfect accompaniment to my Spicy California Shrimp Stack. Check out the recipe here. And here are some photos to entice you…
This recipe serves 4 by the way….
So to make this dish, you will be needing:
- 2 cups: Cooked Quinoa
- 1/3 cup: Rice Vinegar
- 2 tablespoons: Agave Nectar
- 4 Nori Sheets (dried seaweed)
- 4 tablespoons: Cream Cheese
- 4 Spring Onions
- 1 Courgette
- 1 Yellow Pepper (or any colour of your choice!)
First of all make your quinoa, just follow the instructions on the bag it came with, or if you’ve already cooked it then move onto the next step.
Combine the quinoa with the rice vinegar and agave nectar. Then let it sit for 5 minutes. Whilst you’re waiting slice up your veg into long thin strips.
Place a nori sheet rough side up onto your clean work surface (this step would probably be easier if you have a bamboo sushi mat but I didn’t and they rolled perfectly). Moisten your hands and then place a quarter of your quinoa onto 3/4 of the Nori sheet.
You will then need to arrange your sliced vegetables onto the lower third of your nori sheet on top of the quinoa and add a tablespoon of cream cheese on top of the veg.
Now roll the sushi away from you using your hands, tucking in the veg as you roll. It should look something like the photo below, but probably better because you know… My presentation sucks.
Repeat the process another 3 times and once they’re all rolled, slice each piece into six individual slices as you can see below.
And there you have it! Quinoa Sushi.