Save
serves for
4
total time
1
HR
0
MIN
ingredients
Quinoa
180 g, rinsed and drained
Nori
2 (seaweed) sheets, approx. 18 cm
Rice vinegar
4 tbsp
Salmon
400 g, fillet, sushi-grade skinless, cut into thin strips
Cucumber
1 small peeled, seeded, and cut into thin batons
Carrots
3 large, peeled and cut into thin batons
Avocado
2 small, peeled, pitted, and cut into thin batons
Teriyaki Sauce
Ginger
pickled
Preparation
How to Make Quinoa Sushi Rolls With Salmon and Vegetables
To prepare the quinoa sushi rolls first place the quinoa in a saucepan set over a moderate heat.
Cook for 2 minutes, stirring, until dried out and starting to colour.
Add the water, bring the boil, and then cover and cook over a reduced, low heat until tender, 15-20 minutes.
Remove the quinoa from the heat and set aside, leaving covered, for 10 minutes.
Fluff with a fork to separate the grains and then spread out onto a large tray.
Leave to cool to room temperature.
Place a sheet of nori on a bamboo mat.
Spoon half the prepared quinoa on the nori, spreading it out evenly.
Drizzle 2 tbsp of rice wine vinegar on top.
Arrange half the salmon and vegetables (cucumber and carrot) or avocado across the bottom half of the quinoa in bundles.
Using the bamboo mat to help, roll the nori into a tight cylinder.
Repeat with the remaining nori, quinoa, and filling.
Cut into sushi rolls using a sharp chef's knife.
Serve the quinoa sushi rolls with teriyaki sauce and pickled ginger, if desired.
