Why not make your sushi rolls nutritional all-stars by upping the vitamin ante using quinoa and skipping the dead mercury-laden fish? Where do you think fish get the omega 3′s that everyone touts as health optimal? From seaweed! Go straight to the source with this taste-tastic roll by adding quinoa to a traditional veggie roll with this recipe;
Serves 6 | Prep. Time 1 hour | Cook Time 20 min.
• 1 1/2 cups organic white sushi rice, rinsed
• 1/2 cup red quinoa
• 1 pinch sea salt
• 3 cups cold water
• .88 ounces dried sliced shiitake mushrooms (or fresh)
• 1 cup water, for cooking shiitake
• 1 Tbsp shoyu soy sauce for seasoning shiitake
• 1 Tbsp organic maple syrup, for seasoning shiitake
• 3 Tbsp brown rice vinegar, for seasoning sushi rice
• 3 Tbsp mirin, for seasoning sushi rice
• 4 to 5 sheets sushi nori
• 2 whole avocados, remove pit, peel, and sliced
• 4.2 ounces (2 packages) pickled ginger
• 1/3 cup EDEN Shake
• 3 tsp wasabi powder (Japanese Horseradish)
• 1 tsp hot water, for mixing wasabi powder
Intimidated by these ingredients? Don’t be – you can find every last one of them at your local Japanese market, health food store, or online at Eden Foods.
Place the rice, quinoa, water, and salt in a medium saucepan. Cover, bring to a boil, reduce the flame to medium-low and simmer for 20 minutes.
While the rice is cooking prepare the shiitake filling. Place shiitake in a saucepan with 1 cup water and bring to a boil. Reduce flame to low, add shoyu and maple syrup, cover and simmer 20 minutes. Remove shiitake and place in a small bowl. The shiitake cooking water may be chilled and used as a dipping sauce for the sushi, if desired.
When the rice is done, remove from the flame and let sit for 10 minutes. Remove and place in a mixing bowl. Heat the mirin and vinegar, but do not boil. Thoroughly mix the vinegar solution in with the cooked rice, fluff to cool, if the rice is hot. The best sushi is made with room temperature or leftover rice. Hot rice causes the nori to fall apart easily.
Take a bamboo sushi mat, set it on the counter or cutting board. Place a sheet of sushi nori on the mat with the rough, dull side facing up. Take 1 1/4 to 1 1/2 cups of cooked rice and spread it evenly on the bottom half of the sheet of nori. Moisten a wooden spoon or rice paddle and press down firmly on the rice to evenly spread and cover half the sheet of nori. Place 3 or 4 slices of shiitake, in a straight line, across the center of the rice (horizontally). Place 3 or 4 slices of avocado on top of the shiitake, in a straight line. Add several pieces of ginger pickle. Pull the mat up with your thumbs, hold and tuck the fillings with all eight fingers. Roll forward in a jelly roll fashion, tucking the nori forward, while pulling back the mat slightly each time you roll forward. Just before you reach the end of the sheet of nori, moisten the end with a little cold water. Continue rolling until you have a cylinder shaped roll. Tightly wrap the bamboo mat around the roll, and squeeze gently to seal the nori roll. Leave the mat around the roll. To make the ends of the roll even, with your hands, take a little rice and place it in each end, tapping lightly with a wooden pestle or fingers to pack the rice firmly into the ends. Remove the mat and place the roll on the cutting board.
Moisten a sharp knife with water and cut the roll in half. Cut each half in half, then each quarter in half, moistening the knife each time before cutting. You should now have eight equal size pieces of sushi. Repeat the above steps until you have 4 rolls or 32 pieces of sushi.
NOTE: If using untoasted Nori, stove top toast per package directions before making sushi.
Nutritional Info Per serving
Per serving: 289 Calories, 9g Fat (26% calories from fat), 6g Protein, 49g Carbohydrate, 7g Fiber, 0mg Cholesterol, 372mg Sodium
Recipe via Eden Foods