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
Ingredients
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1 cup
quinoa
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2 cups
water
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1 pinch
sea salt
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2 tablespoons
tahini
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2 tablespoons
rice wine vinegar
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3
sheets nori seaweed
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1/2 cup
shitake mushrooms
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1 tablespoon
low-sodium tamari
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1 tablespoon
sesame oil
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2 tablespoons
daikon sprouts
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2 tablespoons
baked shallots
Directions
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Preheat oven to 300 degrees celsius. Rinse quinoa well, place in a pot with water and sea salt, cover and bring to a boil
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Reduce heat and simmer until all the liquid is absorbed.
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In the meantime, thinly slice shitake mushrooms. Mix tamari, sesame oil, and mushrooms in a bowl.
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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).
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Once quinoa is ready, remove from heat and stir in rice wine vinegar. Cool, add tahini to help the grain stick together.
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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.
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