November 28, 2014 | Makes 4 Rolls
- 1 Cup of Quinoa, Uncooked
- 2 Cups of Vegetable Stock
- 4 Sheets of Nori
- Assorted Vegetables (eg Avocado, Cucumber etc)
- Optional: Wasabi, Pickled Ginger
- You need: Sushi Roller Mat
Sushi is one of my favourite things. My grandmother is Japanese so I’ve been having it since I was little and my obsession only grows stronger. I love all kinds of sushi but vegetarian rolls make a gorgeous light lunch or dinner and it’s not as daunting as preparing fresh fish. It’s also great way to use up any extra vegetables in your fridge! You can use whatever you like, I went for avocado, cucumber, spring onion, enoki mushrooms and a little bit of beetroot for some brightness. There’s nothing like tucking in to a big colourful platter of sushi and these are as delicious as they are pretty!
Cook your quinoa in the vegetable stock and then set it aside to cool a little. Prepare and chop your vegetables into thin strips, you can use whatever you like (or whatever’s left in the fridge!)
Lay out one of the nori sheets on to your sushi mat, with the rough side up and the feint lines horizontal so that they’re parallel to the bottom of the mat. Use your fingers to press 1/4 of the warm quinoa into the nori, right to the bottom edge and the sides, about three quarters of the way up. You want a tightly pressed, thin layer of quinoa. Using warm quinoa makes it easier to squish, but make sure its not too hot or the nori will go soft.
If using wasabi in your rolls, add a little bit in a line about a centimetre from the bottom. Lay out your vegetables in a row near the bottom.
Roll the sushi mat forward over itself, and pull it tightly, then roll again. Keep doing this until you reach the end. Don’t forget to tighten as you roll!
Repeat with the rest of your rolls and then chop them into your desired size. Serve with pickled ginger and/or soy sauce.
This recipe is Gluten Free, Dairy Free & Vegan.