Quinoa sushi with chilli salmon
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Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins), plus 1 hr chilling
$4.21 per serve
(at time of publication)
Full ingredients list:
1 1/2 cups white quinoa
1 1/2 cups reduced-salt vegie stock
2 tablespoons mirin
1 teaspoon sugar
4 sheets toasted nori
85g can chilli-flavoured salmon
1/4 telegraph cucumber, cut into long thin batons
1 medium-sized avocado, cut into long slices
1 small carrot, cut into long thin batons
4 teaspoons reduced-salt soysauce
4 tablespoons pickled ginger
Nutritional information (per serve)
Instructions and steps:
Step 1 Rinse quinoa and add to a pan with stock and 1 cup water. Bring to the boil, then simmer for about 15 minutes or until all water is absorbed and quinoa is tender. Allow to cool slightly then add mirin and sugar. Mix well then allow to cool.
Step 2 Spread 1/4 of the cooled quinoa over each nori sheet, leaving a little space along the edges. Arrange salmon on each sheet in a horizontal line, one-third of the way up from the bottom edge. Top with cucumber, avocado and carrot.
Step 3 Roll each sheet up tightly (a sushi mat helps) then wet outside nori edge to help seal rolls. Refrigerate for at least 1 hour. Use a sharp knife to trim ends. Cut each roll into 8 pieces. Serve with soy sauce and ginger.
Serve sushi rolls with vegie ribbons and wasabi.
About this recipe
First published: May 2013