I’m having such a love affair with quinoa at the moment. I’m deep into the infatuation stage where I am blind to any of it’s faults (erm, it doesn’t have any) and I spend my time thinking about it.
Late one afternoon when I was minding my business and most likely thinking of what I was going to have for supper, I was hit with a sudden thought. Like a lightning bolt from the blue, this thought struck me. What if I used quinoa to make sushi? I had never believed that sushi could be improved upon…until now. I ran to my computer to see whether any one had thought of this, or whether I was breaking previously unconquered ground. Only to find that, yes people have been doing this…for a while in fact.
Ho hum. If you aren’t one of those little early birds caught onto the marvel that is quinoa sushi, let me introduce you. You already know all about the greatness of quinoa, I’ve rabbited on about it for long enough, so I won’t list its virtues here. Its suffice to say, it’s unbelievably good for you, and when cooked properly, it’s delicious! These sushi rolls really have it all, packed full of protein from the quinoa, omega 3s from the salmon and good fats from the avocado. Beauty and brains.
To make enough for 2 people for a light lunch, but feel free to increase the quantities and have your own sushi party.
- ½ cup uncooked quinoa
- 3 tbsp rice vinegar
- 2 sheets seaweed
- ⅓ avocado sliced
- 4 slices smoked salmon
- ⅕ cucumber, cut into sticks
- little dollop of mayonnaise
- soy sauce, wasabi to serve
- First, pour your quinoa into a pan and season generously with salt and pepper. Now, cook, according to the packet instructions.
- Whilst it's cooking, peel and cut your avocado and cucumber.
- Once the quinoa is cooked, allow to cool for about 10 minutes (don't let it get too cold, or it won't work so well in the sushi).
- Stir in the rice vinegar.
- Now you're ready to get rolling. Lay a piece of seaweed, shiny side down and then spread the quinoa on top. Spread it around like you are spreading a piece of toast with butter.
- Then lay your salmon, avocado, or cucumber about ⅓ of the way up. Add a smidgen of mayonnaise and roll it up as tightly as you can.
- Slice the sushi sausage into bites and repeat with the other seaweed sheet.
- Eat with chopsticks and dip into the soy and wasabi. Easy peasy, japaneasy.
These make the most perfect supper and if you double up on quantities you can pop some into a tupperware box and take them to work with you. The oils in the fish are fab for brain function, so if you’ve got a real ‘head scratcher’ of a problem, these will be your saviour!