Recipe: Sushi roll with quinoa, nuts and pickles
Here is the recipe for this very easy, relatively quick (the quinoa takes 10 minutes to cook), and delicious sushi roll. Don’t be deterred if you do not have a bamboo mat; I have made almost 15 rolls without the use of one.
• 3 sheets nori seeweed
• 3 teaspoons miso paste (you can find soy, barley, and adzuki in stores — I prefer the adzuki bean)
• 1 ½ cup cooked quinoa (either red or white)
• 1 cup nut puree (You can add a garlic clove or ginger root for an extra kick as it blends. I like Brazil nuts and Macadamia nuts.)
• 2 cups sprouts (alfalfa, radish, or broccoli all work well)
• Thinly sliced turnip and beet pickles
1. Lay one sheet of nori shiny side down, using the back of a teaspoon spread the miso paste on a third of the nori sheet (closest to you).
2. Layer quinoa, nut puree, sprouts, and pickles onto the area with the miso paste.
3. Tucking the edge in as you press down with your fingers, roll the nori sheet away from you tightly. You can seal the edge of the nori roll with a little water.
4. Cut the roll into 8 pieces.
5. Repeat with remaining nori sheets.
6. Serve with tamari or other dipping sauce.
This is what I learned from my attempts these past months.
• A freshly honed knife is required so that the roll does not collapse under the pressure and spout out the ends.
• Make sure the quinoa has absorbed all of the cooking liquid, or it will soften the nori to the point of collapse.
• The nori, nuts, pickles and sprouts are all raw and thus full of digestive enzymes. Quinoa is a great source of protein. This is a great winter treat of color and vibrancy.
• Make a few rolls for your own consumption to gain proficiency with the technique before sharing this amazing treat with your friends.
This recipe was written by Corinna Borden and originally posted on AnnArbor.com on Jan. 19, 2011.