Quinoa & Vegetable Sushi Rolls
Ingredients
1 cup uncooked quinoa, rinsed well under water until running clear
1 1/2 cups water
1/2 cup rice vinegar + 2 teaspoons honey (you can use sushi vinegar instead)
4 seaweed nori sheets
1 yellow capsicum, cut into long strips
1 carrot, sliced into long thin strips (I julienned mine but thin sticks are fine)
1/2 cup chopped red cabbage (into long strips If possible)
1 small cucumber, chopped lengthways into strips
You will also need a sushi rolling mat (you can get these at most $2 dollar shops/supermarkets)
Method
Using a medium saucepan, combine quinoa and water and set over high heat. Bring the water to a boil, then lower the heat and cover with a lid to simmer. Leave to simmer for around 15-20 minutes until the quinoa is almost cooked through. Remove from heat. and allow the water to fully absorb into the quinoa (it should become translucent and fluffy).
In another small pan, combine rice vinegar and honey over medium heat. Bring just to a simmer and stir until the mixture comes together. Remove from heat and pour into pot with quinoa. Stir through quinoa, and allow the liquid to absorb completely, before removing from the pan and spreading onto a large flat tray. This will help the quinoa to cool completely.
While the quinoa is cooking, prepare all your vegetables. You can use whatever is in season, however avocados were not in season at the time of making this - they would make a great addition. Similarly, you can add protein of choice when rolling.
To assemble sushi rolls, lay the bamboo mat on a flat surface and lay a single sheet of seaweed on top. Spread 1/4 of the quinoa on top of the seaweed sheet, and leave a slight border at the edges. At one end of the sushi mat, arrange 1/4 of the vegetable ingredients in a horizontal strip. You can add protein in at this point also.
To roll the sushi sheet, start with the end closest to you and roll the mat away in a slow manner. Using the sushi mat for help, roll the seaweed over itself, pressing as you go, until you get a rolled motion going. Just before you get to the end, dip your fingers in a bowl of water and gently wet the unsealed edge of the seaweed.
Once rolled, place sushi onto a plate and place in fridge to firm up before cutting. When ready to serve, remove sushi rolls from fridge and prepare your knife. Run a very sharp knife under hot water, and then slice sushi however you desire. I cut mine diagonally into two large longer pieces, but you could also cut into 6-8 slices like normal.
