Using quinoa rather than sushi rice makes it better for you as quinoa is is naturally gluten-free and full of iron, magnesium, phosphorus, potassium, calcium, vitamin E and B and fibre. Not only that, but it is also one of the few plant foods that is considered a complete protein.
- 200g quinoa (I used a quinoa and bulgar wheat mix)
- 800 ml of vegetable stock
- 1 pack of nori
- 1 avocado
- 1/3 cucumber
- 3 spring onions
- 1 pepper
- freshly grated ginger
- Saucepan and wooden spoon
- chopping board and sharp knife
- sushi rolling mat
- little bowl of water
- Bring the stock to boil and add the quinoa, you want the consistency to a be more sticky than you would usually have it which is why you need to add more water than you usually would.
- Whilst this is cooking slice all your ingredients for the centre.
- Once the quinoa is cooked you will need to leave it for 10-20 minutes. If the mixture is too hot when you put it in the nori then it won’t work properly.
- To assemble the sushi, place the nori on your mat. Then put a large dollop of quinoa on it and pat it down so that nice and compressed. You need to leave a couple of centimetres around all the edges. If you look along the nori there are lines going across, line your filling a third of the way in the opposite way to these lines. These lines can be used as a guide if you are cutting the sushi into smaller identical discs.
- When rolling the sushi, nip it and roll it along keeping it tight and remember to wet the end to make it all stick together. I found watching videos such as this on youtube made it easier to get the hang of the technique.
- Wet your knife and slice through the nori to make sure you get a nice clean cut and voila!