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.
Servings
2-4 rolls
Servings
2-4 rolls
Ingredients
1/2
cup
brown rice
1/2
cups
quinoa
2
tablespoons
rice wine vinegar
2
tablespoons
tahini
4
sheets
nori seaweed rolls
1
small
avocado
1
small
carrot
1
small
cucumber or courgette
1
small
red capsicum (red pepper)
pickled ginger
soy or tamari dipping sauce
Instructions
Rinse the brown rice and quinoa well
Place in a saucepan, cover with water and bring to the boil
Reduce heat, cover and simmer until all the liquid is absorbed
Remove from heat and add the rice wine vinegar
Allow to cool, then stir in the tahini (helps make the mixture sticky)
Place a nori sheet on a bamboo mat or baking sheet
Spread mixture over approximately 2/3 of the sheet – use the back of a wet spoon to smooth the mixture
Place strips of the julienned vegetables (finely sliced into long strips) across the centre of the rice
Roll tightly into a long roll
Slice the roll into about 6-8 pieces with a wet, sharp (non-serrated) knife
Serve with pickled ginger and tamari/ soy sauce, or alternatively add the ginger to the vegetable filling before rolling
Recipe Notes