Quinoa Salmon and Avocado Sushi
By Cook with Lisa
Published on 25 April 2022
Once you have mastered the art of sushi rolling you can try any fillings you like!Time and servings
1 hr 20 minsTotal time
1 hrPrep time
20 minsCooking time
Ingredients
- 5 tbsp of rice vinegar
- 2 tbsp of sesame seeds, toasted
- 250 g of quinoa
- 250 g of salmon, in strips
- 5 tbsp of sugar
- 7 sheets of nori seaweed
- 1 avocado, sliced lengthways into 14 strips
- 1 handful of chives
- 3 tbsp of mayonnaise
Method
Step 1
Place the quinoa in a fine sieve, run under cold water to wash the quinoa until the water is clear (not cloudy), then drain the rice through a strainer for around 30 minutes.Step 2
Make the sushi seasoning, combine the rice vinegar, sugar and salt in a metallic bowl and stir well until the sugar and salt have dissolved. Set aside.Step 3
Add the quinoa to a saucepan with 450ml of cold water and bring to the boil, then cover and simmer on a low heat for 20 minutes.Step 4
After 20 minutes, remove from the heat, carefully fluff with a fork, then leave with the lid on to settle for 10 minutes.Step 5
Pour onto a large platter and coat with the rice wine vinegar. As soon as you have covered all the grains with the vinegar then you need to cool down the quinoa as soon as possible - use a fan or a magazine!Step 6
The quinoa will become glossy as it absorbs the vinegar mixture, do not over stir as it will become mushy.Step 7
Cover with a damp cloth while making the sushi variations (quinoa will keep up to 3 hours at room temperature although do not refrigerate).Step 8
Prepare your fillings - salmon, avocado and chives.Step 9
Cover the bamboo rolling mat in cling film, wrapping over a couple of times. Have a small bowl filled with water at hand for sealing the edges of the nori sheets.Step 10
Place your rolling mat in front of you, cut off two sections from the top of the seaweed sheet - you will see an indentation - then place on to the rolling mat shiny-side facing down, about 2cm from the edge.Step 11
Divide the quinoa into 7 heaps, so you have enough for each roll.Step 12
Collect 1 heap of quinoa and place on the prepared seaweed sheet, spread the quinoa evenly, leaving a 1cm margin at the top end of the nori uncovered. Make sure that the quinoa is flattened and neatly even at the edges.Step 13
Lift the near edge of the rolling mat and fold it over the filling (holding the filling in place with your middle and fore fingers, aiming to meet the top edge of the quinoa. Roll over around 3 times.Step 14
Lift the mat slightly to uncover the roll and remove your fingers from inside the roll. Continue to roll until the two edges of the nori sheet meet.Step 15
Using your finger tip, place it into the water bowl, then run your finger along the top of the nori sheet. Cover the roll with the rolling mat again and gently press along the length a couple of times, before unravelling.Step 16
Place the rolls to the side until you have finished rolling, then using a serrated sharp knife wipe the blade with a damp cloth to stop the rice from sticking, cut in the centre, then each half in two!