Grain Free Quinoa Sushi

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Why Is This Good For Me?

Gluten Free/Dairy Free/Processed Sugar Free

I haven’t been a fan of sushi for a few years now, I’ve always found the white rice dry and unsatisfying. This is because the white rice is heavily processed which strips it of its nutrients and fiber. Quinoa sushi on the other hand is full of fiber and protein which helps lower cholesterol and maintain bowel health while controlling blood sugar levels. Nori seaweed sheets also contain lots of fiber and omega 3 which is great for skin health.

Ingredients:

  1. 2 cups white quinoa (rinsed)
  2. 4 Tbsp of apple cider vinegar (Braggs organic raw unfiltered – with the mother)
  3. Sea salt
  4. Japanese mayonnaise
  5. Soy sauce (tamari or Braggs all purpose seasoning)

Filling:

  1. 1 x 440g can of tuna (in spring water) or freshly cooked and finely cut tuna.
  2. 4 chicken thighs
  3. 2 cucumbers (lebanese or continental) – cut into quarters first, then into smaller strips.
  4. 2 carrots – julienned
  5. Daikon (optional) – juiienned
  6. Snow pea sprouts
  7. 2 Avocados – cut into strips
  8. 2 Shallots – cut into small rings
  9. Chilli flakes
  10. Wasabi
  11. Pepper

Nori sheets

How To Make:

Quinoa:

  • Rinse 2 cups of quinoa in a sieve until water is clear. I put the sieve in a bowl filled with water and swirl quinoa around. This removes the naturally occurring but hard to digest chemical.
  • Transfer to a pot and cover with 4 cups of water. Bring to the boil, turn down and simmer for 12 to 15 minutes until the quinoa is cooked well – it needs to be soft. By the end of the cooking time, the water should be absorbed and the quinoa expanded. Spoon the quinoa in a wide bowl to cool down.
  • Mix a pinch or two of sea salt through the apple cider vinegar and mix through the cooled quinoa.
  • Prepare the vegetables and place in bowls ready to use and have a bowl with water ready for assembling.

Tuna filling:

  • Mix mayonnaise, wasabi and shallots through the tuna and season with some pepper. Set aside.

Chicken filling:

  • Marinate the chicken thighs with soy sauce and chilli flakes and leave in fridge for at least one hour.
  • Pan fry on medium heat or grill until cooked through – about 15-20 minutes. Once cooled cut the chicken in small slices. MIx through mayonnaise to taste.

Assembling:

  • Place a Nori sheet – shiny side down – onto a sushi mat.
  • From the side closest to you gently press quinoa onto the sheet in an even layer (not too thick) until half the sheet is covered.
  • Now arrange tuna or chicken, carrot, cucumber, avocado, snow pea sprouts in the middle of the quinoa all the way to the edge. Lift the edge closest to you with your thumbs while holding the filling into place with your fingers and tightly roll over the top. Lift the mat again, wet the leftover nori sheet with a little water and finish rolling.

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  • Rolling takes a little practice and there are plenty of instructions online if you are not sure, but after a couple of rolls you will get the hang of it.
  • Cut rolls to your desired thickness with a sharp wet knife
  • Experiment with different combinations of filling and sauces. For non meat eaters, you can use just the raw vegetables and cut  into strips as a substitute for tuna or chicken.

Enjoy xx

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