Quinoa Sushi

I like to be honest and say things as they are; particularly when it comes to health recommendations. I’m not harsh but in my consults I offer realistic solutions instead of sugar coating and making blanket statements that lead to naught.

Having said that, a common question i’m asked is what my thoughts are on sushi. The common white rice sushi with the token vegetable and small meat, fish or tofu portion.

Honestly speaking, i’m not a fan.

There is too much white rice and not enough vegetable or protein for me to gloriously recommend this as a health food. Replace the white rice with brown rice, the fiber content lifts and the corners of my mouth begin to lift into a smile. Add more vegetables and i’m even happier.

However, one of my preferred sushi is quinoa sushi. This recipe is heavy on the vegetable load so is already a winner in this nutritionists eyes. The addition of quinoa boosts the good fats, protein and slow digesting carbohydrates. All up, this is an exceptional lunch offering that won’t have you yawning and reaching for those nasty chocolate bars by mid afternoon.

This quinoa sushi is also delicious with my aromatic prawns. See here for the recipe.

Aromatic Prawns with Quinoa Sushi

Aromatic Prawns with Quinoa Sushi

Ingredients:

1 Cup Cooked Quinoa

Water for Quinoa Preparation

1/2 Avocado

Tofu (or any other protein source you prefer, this dish is delish with cooked tuna or sashimi grade raw fish), cut into thin strips.

Nori (seaweed) Sheets

1/2 Lebanese Cucumber, thinly sliced

1/2 Cup Shredded Lettuce

1 Teaspoon Wasabi

Tamari and Fresh Grated Ginger for Dipping

Method:

Quinoa preparation varies according to grain size. Check packet instructions. However, as a general rule, allow 2 parts water to 1 part quinoa. Bring to the boil. Add quinoa.

One boiling, reduce heat and let simmer for 15 minutes.

Fluff with a fork.

Allow quinoa to cool.

Mash avocado, then mix with cooled quinoa. Set aside.

Place 1 sheet of nori on a flat surface.

Spread the avocado and quinoa mixture on 1/3 of the nori sheet. Spreading the mixture to the ends of the sheet.

Add shredded lettuce and cucumber over the avocado/quinoa.

Place tofu over the lettuce and cucumber.

Roll nori sheet away from you, tightly.

Seal the edge of nori sheet with small amount of wasabi. (a little water can be used in place of wasabi).

Cut the sushi roll into small pieces.

Serve with a dipping sauce of grated fresh ginger and Tamari.

Optional: Serve with more wasabi on the side.

 

 

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