quinoa maki sushi

I didn’t realize I loved avocado so much.  But I do know that I love this sushi.

Refined grain-free, quinoa maki makes sushi a party.  And it’s so pretty.  Fill it whatever protein you like, and give the sliced scallions a try.  They taste heavenly!

bubble-child-quinoa-maki-sushi-gluten-free

quinoa maki sushi

Serves 3-4
Prep time 10 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 4 sheets dried roasted nori seaweed
  • 1 cup quinoa (soaked overnight in water)
  • cucumber (cut into batonnets)
  • avocado (sliced)
  • scallions (thinly sliced)
  • tamari (gluten-free soy sauce)
  • salt to taste

Note

If you have soy allergies, omit the tamari and use fish sauce if that's OK in your diet.  Use your favorite protein of choice, or just go veggie!

Directions

Step 1 If your quinoa isn't cooked already, soak overnight before preparing sushi to remove the sopanin which is a toxin that the grain uses to protect itself from grazing animals. This will make it more digestible, quicker to cook, and more gentle in flavor. Cook quinoa according to package directions and let cool to room temperature.
Step 2 Slice all filling ingredients into thin batons. Line a bamboo place mat or sushi mat with plastic wrap to keep it clean.
Step 3 Place a sheet of nori sushi, shiny side down, in the middle of the mat. Top with a thin layer of quinoa everywhere on the sheet, leaving just an inch at the bottom, which will be what you adhere to seal up the roll.
Step 4 Place your fillings in a thin line in the middle of the quinoa parallel to the direction you're going to roll (common sense). Salt if your ingredients are not already salty (optional, but I love it.)
Step 5 Dip your fingers in water, and moisten the inch that is not covered in quinoa.
Step 6 Lift up the other side of the sushi roll with your mat and fold the edge over the fillings, tucking it in to make a roll. Using the mat pushing against your hand, make sure it's rolled tight, before finishing to roll it over the part that is moist and not covered in quinoa. This will stick to it like glue, and use your mat to roll the roll back and forth until it's tight and cylindrical.
Step 7 Finish with remaining quinoa, and cut into desired sized maki pieces. Serve with marinated shaved cabbage, tamari (gluten-free soy sauce), and perhaps some sake for a fabulous evening. Or afternoon.

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