My sushi might not taste like the sushi you get in a Japanese restaurant, but I promise you it will be super tasty, wholesome and way easier to make than real sushi because you won’t need any sushi rice cooking skills (but you do need to have some kind of understanding on how to roll the sushi though). Using a quinoa and amaranth mixture instead of rice facilitates sushi making because quinoa and amaranth do not only take less time to cook than rice but amaranth also naturally turns out rather sticky when cooked, which of course makes it easier to roll the sushi. I will give you also some extra tips on how to roll the sushi in the instructions part that may be of help. Usually, the nori sheet packages have also their own rolling instructions that might be useful if you’re not a very skilled sushi roller yet.
Quinoa and amaranth veggie sushi
Makes 2 big maki rolls (enough for one)
What you will need:
a sushi rolling bamboo mat
2 nori sheets (dried seaweed)
1tbsp brown rice vinegar
1/2 medium/small avocado
tamari or soy sauce for serving
Choose 2 of the following additional fillings:
1 small carrot
1/3 of a small cucumber
1 large purple cabbage leaf
a handful of alfalfa sprouts
choose your own favourites
How to do it:
- Rinse your quinoa and amaranth and then cook them in separate casseroles according to package instructions. For quinoa, it normally takes 15-20 mins and for amaranth 25 mins.
- When cooked, mix your quinoa and amaranth together in a bowl and let the mixture cool down a bit. Then blend in 1-2tbsp of brown rice vinegar and set the sushi “rice” mixture in the fridge to cool down until cold.
- In the meanwhile, slice your avocado and chop your vegetables into thin, long slices.
- When your sushi “rice” is cold, using a sushi bamboo mat underneath, spread half of the “rice” on top of your first nori sheet and leave the other half for the second nori roll.
- Place your fillings in lengthwise in the middle of the nori sheet on top of the rice (I normally don’t use more than three fillings so the roll won’t become too full). If you wish to make identical rolls, leave half of each filling for the second roll.
- Using your bamboo mat as a help, roll your nori sheet into one big thick sushi roll. Putting a little water on the borders of the sheet may help you “glue” the edges together.
- Repeat steps 4 to 6 with your other nori sheet.
- Cut your rolls into 1cm wide pieces using a straight-bladed knife. Some water in the blade may help you cut the sushi easier.
- Don’t worry if some of your sushi pieces fall apart – only practise and patience helps here! The broken pieces will taste as good as the beautiful ones. Enjoy your sushi with some tamari or soy sauce and have for example some seaweed salad or pickled ginger on the side.