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Author Notes: Who said sushi needs to be made the same way they make it at the restaurant? Here is a fun recipe that pleases most dietary restrictions, and all tummys. —Dee
Serves a crowd
- 1 cup quinoa
- 2 cups water
- 1 pinch sea salt
- 2 tablespoons tahini
- 2 tablespoons rice wine vinegar
- 3 sheets nori seaweed
- 1/2 cup shitake mushrooms
- 1 tablespoon low-sodium tamari
- 1 tablespoon sesame oil
- 2 tablespoons daikon sprouts
- 2 tablespoons baked shallots
- Preheat oven to 300 degrees celsius. Rinse quinoa well, place in a pot with water and sea salt, cover and bring to a boil
- Reduce heat and simmer until all the liquid is absorbed.
- In the meantime, thinly slice shitake mushrooms. Mix tamari, sesame oil, and mushrooms in a bowl.
- Spread mushroom mixture on a baking pan and bake for 7 minutes or until mushrooms are browned but not burnt (this will depend on how thinly you have sliced your mushrooms).
- Once quinoa is ready, remove from heat and stir in rice wine vinegar. Cool, add tahini to help the grain stick together.
- Proceed with regular sushi making. Place nori sheet, shiny side down on a bamboo mat. Spread quinoa evenly over the first 2/3 of the sheet. Place mushrooms, daikon sprouts and shallots down the centre. Roll and squeeze tight. Slice rolls into bite size sushi pieces.