Friday, August 9, 2013

Quinoa Veggie Sushi

OK. I eat Sushi like two or three times a week. I LOVE it. I also eat rice paper wraps (Vietnamese spring rolls) probably once a week (recipe to come!) People have been asking for my Quinoa Sushi Recipe so here it is. SORRY no pictures :( I completely forgot!
The first time you make sushi it take like 45 minutes! But when you get the hang of it you can make it in about 20. 
If you are a T25 Vegan-Challenger, this is a great meal for us. We can get our protein and our necessary nutrients from this meal. It's hard for me to put a calorie intake on here, because it completely depends on what ingredients you put as your filling. Just be sure not to make your quinoa layer too thick!

Ingredients:

  • 2 cups quinoa 
  • 4 cups water
  • 1 T sugar
  • 1 t salt
  • 1/3 cup + 2 T rice vinegar
  • 4-6 sheets of nori (dried seaweed) 
  • 1/2 t ginger
  • 1 t sesame seeds 
  • Light Soy Sauce (for dipping)
Internal Herb Options:
  • Cilantro 
  • Mint
  • Chili Pepper
Internal Veggie options:
  • Cucumber slivers
  • Carrot Shavings
  • Avocado (this and the quinoa are your protein source-vegan style.)
  • Sauteed broccoli crowns
  • Red pepper slivers
  • Finely chopped kale (I put kale in EVERYTHING. It's my favorite superfood)
Internal FRUIT options: (if you're feeling adventurous)
  • Lightly fried plantains 
  • MANGO
  • Cherry Tomatoes 

Preparation:

This is the Ginger Sesame mix my mom gave me for Christmas. It's my GO TO spice mi
This is not my picture, it's a google rep! But example of now to line up the veggies.

  1. Mix 2 tablespoons rice vinegar, 1 T sugar and 2 teaspoons salt until sugar and salt dissolve.
  2. Place the quinoa in a pot and add about 4 cups of salted water. Bring to a boil, cover and simmer until quinoa is practically see-through (do NOT use red Quinoa, not the correct texture.) Drain quinoa, then stir vinegar mixture into hot quinoa, tossing to mix. Set aside.
  3. Cut up Veggies into long slivers. (I go with whatever I have in the fridge, honestly.)
  4. Place nori on top of a bamboo sushi rolling mat (You can buy these at target or walmart of the grocery store. The first time I did this, I didn't have a mat so I use a seran wrapped, stiff, placemat!.) Spread (COMPLETELY CHILLED) quinoa onto the nori, leaving a 1/2 margin all around. (you might have to put in freezer for a few mins after cooking to be sure it's not hot anymore.)
  5. Sprinkle red chili pepper, chopped cilantro, and ginger-sesame on top of quinoa. Press the quinoa into the nori for even thickness and consistency.
  6. Veggie time!! Even align the veggies lengthwise in the middle of the of quinoa. Roll sushi tightly, then here is the tricky part, you have to use a VERY sharp knife to cut through the nori! At this point you have your roll with the quinoa on the INSIDE and the nori on the OUTSIDE; cut crosswise into bite size pieces.
So my favorite combo is:
  • Cucumber
  • Avocado
  • Carrot
  • Broccoli
It's hard to take "in the process pictures" because your hands get really sticky from rolling the sushi. This is the only one i took. It's red pepper, avocado, carrot, cucumber.