Yeah you read that right. Quinoa! Sushi! Brilliant! Inspired by a recipe out of the book Quinoa 365: The Everyday Superfood. I made some modifications - most notably, I used balsamic vinegar instead of rice wine vinegar, purely because I forgot to pick some up at the store today. But it worked out! Next time I may try some not-so-asian fillings.
Ingredients
2 cups water (I used a weak chicken stock)
1 cup quinoa grains
6 Tbspn rice wine vinegar (1 used about 1/8 of a cup of balsamic)
1 1/2 tsp honey
1 pinch of salt
dried sushi nori (I used 4 sheets, depends how much quinoa you spread on the sheet)
| You can use a range sushi fillings include: | |
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Method
1. In a medium saucepan, bring to a boil quinoa and water (or stock). Reduce to a simmer and cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 10 minutes to allow residual heat in the pot to continue cooking the quinoa to an plumpy texture. Fluff with a fork and set aside.
2. Heat vinegar, honey and salt in a small saucepan or in the microwave (around 30 seconds on high) to dissolve salt and honey and to warm the mixture.
3. Stir vinegar mixture into warm and cooked quinoa until evenly distributed. Allow quinoa to cool to room temperature in the uncovered pot.
4. Ensure your hands are dry, place nori on sushi mat (I used a piece cling wrap on a table placemat) rough side up. Spread quinoa on nori to form a layer right to the edges. Leave a gap (as per picture below) so you can seal the sushi after rolling it.
5. Place filling in a row, closer to the side opposite the gap of nori. And roll the nori around filling. Ensure its quite tight. I'm not very good at articulating how to do this, so watch this video here (scroll to the bottom of the page).
6. With a sharp knife, cut roll into 1 inch segments turn it up. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi on the side (optional).
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