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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.