Brown rice and quinoa sushi

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Brown Rice and Quinoa Sushi
Sushi can be a bit of a faff to prepare but it's well worth the effort. It makes a great snack, lunch or hill-food and the fillings can obviously be adapted to suit.
  1. Rinse the brown rice and quinoa well
  2. Place in a saucepan, cover with water and bring to the boil
  3. Reduce heat, cover and simmer until all the liquid is absorbed
  4. Remove from heat and add the rice wine vinegar
  5. Allow to cool, then stir in the tahini (helps make the mixture sticky)
  6. Place a nori sheet on a bamboo mat or baking sheet
  7. Spread mixture over approximately 2/3 of the sheet - use the back of a wet spoon to smooth the mixture
  8. Place strips of the julienned vegetables (finely sliced into long strips) across the centre of the rice
  9. Roll tightly into a long roll
  10. Slice the roll into about 6-8 pieces with a wet, sharp (non-serrated) knife
  11. Serve with pickled ginger and tamari/ soy sauce, or alternatively add the ginger to the vegetable filling before rolling
Recipe Notes

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