Sushi is one of my most favourite foods ever but that hasn’t always been the case. The first time I tried sushi I was less than impressed with the taste of the sea in my mouth. After trying it out three or four times I eventually began to love and crave sushi (it’s funny how your taste buds can change).
When my eldest was about a year old, my girlfriends and I would get together once a month for a sushi lunch. We took it in turns to bring the ingredients to make the sushi and we would hang out in one of our kitchens and make up the sushi together. It was so lovely! For some reason, I was always the one who was in charge of making the rice. It was a sticky job and I only wish I had know about quinoa then because this sushi is so much easier and quicker to put together!
Making your own sushi is really easy. It just takes a bit of practice. You will need a sushi rolling mat which can be purchased from most major UK supermarkets and they are usually no more than £1 each. Here is a little step by step guide to rolling sushi.
- Step 1. Place the rolling mat so that the bamboo runs horizontally across your work surface, then place the nori (seaweed) shiny side down, rough side up with the lines running horizontally as well.
- Step 2. Spread over an even layer or your rice/quinoa but leave a little gap at the bottom.
- Step 3. Place your chosen vegetables in strips on top of the rice/quinoa, close to the bottom of the nori (seaweed).
- Step 4. Lift up the rolling mat and gently begin to roll the sushi up, tucking in the vegetables and nori as you go. The mat will continue to roll over the top, whilst the sushi is rolled underneath. Try and keep everything tight and firm whilst you roll, until you have rolled the whole thing up. Then you just slice up your sushi with a thin, sharp knife and serve 🙂
These vegetables are my favourite sushi filling but you could try adding peppers or any other vegetables that you like. If you enjoy seafood, feel free to use that as tool. Salmon and prawns work really well.
I must just show you the lovely piece of handmade polish pottery that I was sent by the lovely people at Polmedia LLC. It is so beautiful! You can purchase this lovely bowl, or hundreds of other beautiful items at www.artisanimports.com
Clean Eating Quinoa Sushi
- Yield: Aprox 40 pieces (4 Servings)
Making your own sushi is really easy. It just takes a bit of practice. You will need a sushi rolling mat which can be purchased from most major UK supermarkets and they are usually no more than £1 each.
- 180 grams Quinoa rinsed
- 500 ml Water
- 1/4 teaspoon Sea Salt
- 2 Tablespoons Brown Rice Vinegar
- 1/4 teaspoon Sea Salt
- 4 sheets of Nori (sushi seaweed)
- 1 Baby Avocado halved and sliced
- 1 Carrot grated or peeled with a julienne peeler
- 1/2 Cucumber peeled and sliced into long sticks
- 1 Tablespoom Tamari Sauce (Gluten free soya sauce) to serve
- Place the rinsed quinoa into a saucepan with the water and sea salt. Bring to the boil.
- Once bubbling turn the heat to low and cover with the saucepan lid. Simmer for 15 minutes.
- Whilst the quinoa is cooking you can prepare your vegetables and lay out your rolling mat with a sheet of nori on top.
- Once the quinoa is cooked, take off the lid and add the vinegar and salt. Stir through.
- Remove the quinoa from the saucepan and allow to cook on a plate.
- Once the quinoa has reached room temperature roughly divide the mixture into 4 and use each quarter to cover the nori.
- Add a row of each of the vegetables close to the bottom of the nori.
- Gently roll up the sushi quite firmly, making sure everything gets tucked in.
- Repeat this process with the rest of the quinoa and nori.
- Using a very thin, sharp knife, slice the nori into 1 - 1.5cm slices.
- Once all of the sushi is cut you can serve it straight away.
- Leftovers can be refrigerated for up to 3 days.