Sushi is so quick and easy to make and by replacing white rice with quinoa, therefore you have a high protein, low GI healthy meal or snack. Because of that, it’s great for on the run or in the kids lunch boxes. I usually make 3 or 4 rolls and keep the leftovers wrapped up in the fridge for the next days lunch. First of all, no sushi mat needed!
One of my favourite fillings is creamy tuna and avocado, however, use whatever fillings you like; chicken strips, salmon, shredded beef, spiced mince, tofu, carrot, cucumber, lettuce, corn, sweet potato, pumpkin, capsicum…
– 3/4 cup quinoa
– Nori sheets (can buy at most supermarkets)
– Hemp oil or another alternative( macadamia, olive or an omega oil)
– 1/2 cup tuna
– 1 tbs whole egg mayonnaise
– 1/2 tsp celtic salt
– alfalfa sprouts
– sliced avocado/ cucumber
Rinse the quinoa and then place it in 2 cups of water on the stove and wait for the water to reach a boil. Reduce the heat to a simmer and allow the quinoa to absorb all the water. Also, once the quinoa is ready you should be able to see the coals around the bead loosen. Approximately 15-20 minutes.
Rinse the quinoa again in cold water and drain all water. Mix in the desired amount of oil to coat the quinoa.
Mix together tuna, mayonnaise, and salt.
Lay out a sheet on a damp chopping board and spread a thin layer of quinoa over 3/4 of the sheet. About 1/3 of the sheet down, spoon a strip of tuna across, avocado next to the tuna and sprouts on top of the two.
Finally tightly start wrapping the sheet from the end with the tuna, avocado/cucumber & sprouts. Continue until you create a roll. Don’t worry if the first one is a disaster, it usually takes a while to get the hang of it.
If you choose, slice the roll into bit sized cylinders.
Check out also my last recipe of delicious pear, kale and feta salad!
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