Hungry Happy Healthy
If rice makes you feel bloated, try using quinoa instead when making sushi. Quinoa is a complete protein and a great alternative to rice. Don’t be put off of making your own sushi, as it is actually really easy to do once you get the hang of it and there are so many fillings you can use to adapt it to your tastes.
Energy 307 kcal
Fat 5.5 g (of which saturates 0.9 g)
Carbs 39 g (of which sugars 12.6 g)
Protein 21 g
Fibre 7.9 g
Sodium 0.4 g
- Alexandra M. added Quinoa Sushi to food *yummy* 26 Feb 13:28
- Theresa C. favorited Quinoa Sushi 20 May 04:36
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- Markee R. commented on Quinoa Sushi 10 Mar 10:47
- Carla B. commented on Quinoa Sushi 29 Feb 19:28
- Theresa C. added Quinoa Sushi to cook 29 Feb 12:52
- Creative Publishing international published her project Quinoa Sushi 28 Feb 09:00
You Will Need
Place 500 ml/18 fl oz water in a pan and bring to a boil over a
high heat. Reduce to a simmer and pour the quinoa into the pan.
Simmer the quinoa for 30 minutes, or until all of the water has been
absorbed. Remove the pan from the heat and stir the rice vinegar
into the quinoa. Set aside.
To make the carrot filling, combine all of the ingredients in a bowl.
The other fillings require no extra preparation.
Lay 1 sheet of nori flat on a sushi rolling mat or clean, dry cloth.
Place 4 heaped tablespoons of quinoa in the centre of the sheet
and spread to cover evenly, leaving a 2.5 cm/1 in border around the
sheet. Using your finger or a small pastry brush, dampen the border
of the nori sheet slightly with water.
Place your chosen filling in a central line on top of the quinoa.
Using the sushi mat or cloth, roll the nori sheet into a tight cylinder,
enclosing all of the filling. Slice the roll into 8 pieces. Repeat with
the remaining sheets of nori.
Serve the sushi with soy sauce and wasabi paste alongside.