Thursday, December 6, 2012

Quiona Vegetable and Egg Sushi

I really loved this quiona version of sushi! A little bit experimental, definitely, but it's was great. The nuts give it a really unexpected texture.

Quiona Vegetable and Egg Sushi
based off of Wholesome Cook and Turntable Kitchen

1 cup quinoa
1.5 cups water
2 Tbs nut mix, roughly chopped (sunflower, almond, and pepitas)
4 sheets nori
2 Tbs. rice vinegar
1 Tbs water
1 tsp honey
1 tsp salt

1. Combine quinoa and water in a small sauce pan, and bring to a boil over medium-high heat.
2. Once at a boil, reduce heat to low, cover, and simmer for 12 - 15 minutes until no liquid remains. Let sit for 5 minutes, then fluff with a fork.
3. In a small bowl, combine vinegar, water, honey, and salt. Stir mixture into quinoa until evenly distributed. Add nuts and stir in as well.
4. For each nori wrap, distribute quinoa as you would sushi rice, then place fillings for either roll on top, then roll. Seal with water.
(Hint: youtube will show you how to roll more effectively than I could describe here, if you don't know how to roll sushi)

Cucumber Carrot Avocado Roll:
1/4 cucumber, sliced into 1 cm. length
1/2 carrot, grated lengthwise on a mandolin
1/4 avocado, sliced into strips

Sriracha Egg Omelette Roll:
2 eggs
1 Tbs. ice cold water
1 Tbs. Sriracha
Optional: a few snow pea spouts

1. Heat a tsp. of oil in a small pan over medium heat.
2. Whisk together eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
3. Drizzle Sriracha over the omelette and cover with a lid. Cover and cook for another 2 minutes or until eggs are set.
4. Remove from pan and cut into 1 cm. strips.

1 comment:

  1. This sushi was very simple to make and tasted great. A little different texture and taste, but well worth giving it a shot.