About this project
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
Hungry Healthy Happy by Dannii Martin
Published by Jacqui Small
Despite our best intentions, there are days when we all feel like abandoning the diet and succumbing to our cravings; but eating the food that you love does not have to mean eating unhealthily. In this book, author of the celebrated healthy eating blog Hungry Healthy Happy, Dannii Martin, shows us that, with a few small changes, we can still enjoy all of our favourite foods, whilst nourishing our bodies with a nutritionally balanced diet. Featuring over 100 recipes, from protein-packed breakfasts to hearty main courses and delicious desserts, there are dishes for every appetite and occasion; including everything from light, summery salads through to takeaway favourites such as burgers, kebabs and curries. The ethos of Dannii's recipes allows us to rediscover our love for all of our favourite foods, reinvented as more nutritious and wholesome versions of themselves. Transform your relationship with food and eat the Hungry Healthy Happy way today.© 2018 Dannii Martin / Jacqui Small · Reproduced with permission.
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.