Holy Shitake Quinoa Sushi

By Dee
September 8, 2014
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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
  1. Preheat oven to 300 degrees celsius. Rinse quinoa well, place in a pot with water and sea salt, cover and bring to a boil
  2. Reduce heat and simmer until all the liquid is absorbed.
  3. In the meantime, thinly slice shitake mushrooms. Mix tamari, sesame oil, and mushrooms in a bowl.
  4. 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).
  5. Once quinoa is ready, remove from heat and stir in rice wine vinegar. Cool, add tahini to help the grain stick together.
  6. 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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