Quinoa Sushi

Using nori sheets (sushi wrappers available in the Asian section of the supermarket) as your wrapper and provides a well known source of the mineral iodine

important for nourishing your thyroid.

Keep them interesting and change your fillings or even use leftover vegetables in your filling. These versatile sushi rolls are a great way to incorporate

vegetables into your diet providing a well-rounded source of vitamins, minerals and fibre.

Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, Nut Free, Preservative Free, Refined Sugar Free, Vegetarian

Prep Time 10

Servings

Ingredients

Quinoa Sushi

1 cup cooked Quinoa*
3 Nori Sheets

Protein Filling options:

canned tuna in olive oil
Cooked or canned Salmon,
Cooked and shredded Chicken
Hard boiled and mashed Egg
Cooked Beef Strips

Vegetable Fillings options:

Capsicum, cut into thin strips
Cucumber, cut into thin, long matchsticks
Carrot, cut into thin long matchsticks
Avocado, sliced or mashed with fresh Lemon Juice
spring onions, chopped

Instructions

Prepare fillings and set aside.
Place nori sheets on flat surface and run wet fingers along edge.
Line one end of nori sheet with quinoa then top with filling all the way across one edge.
Gently fold filling end over on itself and continue rolling to form a tight cylinder.
Gently cut through roll with sharp knife using very little weight and a back and forward motion.
Cut into bite size pieces (approximately 6 pieces per roll). Leave in fridge for 5-10 minutes before serving (sushi holds better when chilled).

Notes

Serving Suggestions:

Serve as is or with optional coconut aminos for a dipping sauce for an allergen-free alternative to soy sauce (which contains gluten and soy)
or tamari (which contains soy).

Make It Personal:

You could use white, black or red Quinoa to vary your sushi filling.
Sprinkle cooked quinoa with toasted Sesame Seeds for added flavour and extra nutrients.
*To cook Fluffy Quinoa follow our recipe here.
Place uncut nori rolls in refrigerator for 5 - 10 minutes before cutting.
Use a wet knife to cut for clean and even cut sushi.
Add chopped chives or shallots with fresh lemon juice to tuna or salmon.
Stir through finely chopped fresh herbs into your filling.

Some simple and delicious filling suggestions:

Tuna, avocado and spring onions
Cooked chicken, carrot and snow peas

Instead of quinoa you can use ‘cauliflower rice’ - to make cauliflower rice simply grate cauliflower florets and steam or pan fry until just
tender.

Recipe Tips:

Marinate the carrot in fresh lemon juice for 5 - 10 minutes then drain.
This will give the carrot a slight pickled flavour adding extra zing
to your Sushi.
Purchase nori sheets from the Asian section of your supermarket, health food store or here.

Sensitive to Eggs?

Avoid egg from filling options.

Vegan and Vegetarian Option:

Avoid animal based protein from filling options and opt for your favourite vegetables.