- 2 cups cooked quinoa
- 4 sheets of nori
- 1 carrot, julienned
- ½ red capsicum, thinly sliced
- 1 small beetroot, peeled and julienned
- 1 stalk celery, julienned
- ½ cucumber, julienned
- 100gm fresh salmon or tinned tuna
- 4 teaspoons of sesame seeds
For the Dressing
- 2 tablespoons apple cider vinegar (or rice vinegar)
- 1 tablespoon maple syrup
- 2 tablespoons tahini
- Juice of 1 lemon
- 2 tablespoons finely grated ginger
- Combine all the ingredients for the dressing in a jar and shake until well combined.
- Pour the dressing over the cooked quinoa and blend through until the quinoa becomes sticky.
- Place the nori seaweed sheet, shiny side down, on a bamboo rolling mat. Divide the seasoned quinoa into four and, using wet fingertips, spread the seasoned quinoa evenly over ¾ of the nori sheet. Arrange the carrot, capsicum, beetroot, celery, cucumber and salmon or tuna in a neat, compact line across the quinoa. Sprinkle a teaspoon of sesame seeds along the vegetables.
- Lift the bamboo mat at the closest edge to you and begin to slowly and very tightly roll the nori sheet, at the same time separating the bamboo mat away from the rolled part of the nori sheet. Using a little water, lightly wet the end of the sheet and gently press to seal the nori together.
- Using a wet and very sharp knife cut each roll into 6 pieces. Serve with soy sauce, pickled ginger and wasabi. Makes four large sushi rolls.
You certainly gain a new respect for Sushi Chefs when rolling sushi. It can take a little practice. But practice pays off and what a nutritious and yummy lunch or snack option.