Quinoa, smoked salmon and shredded vegetable sushi rolls
Time to make: 40 mins , plus 30 mins chilling
Total cost: $ 14.76 / $ 0.41 per serve
(at time of publication)
1 cup (190g) quinoa, rinsed, drained (we used a blend of red, white and black quinoa)
1 1/2 tablespoons rice wine vinegar
1 tablespoon toasted sesame seeds
2 tablespoons white vinegar
4 sheets nori
2 tablespoons pickled ginger and 2 tablespoons reduced-salt soy sauce, to serve
1/2 medium ripe avocado, seeded, peeled, sliced
100g smoked salmon, sliced
1 large carrot, peeled, shredded
1 red capsicum, seeded, thinly sliced
1 large Lebanese cucumber, trimmed, seeded, cut in thin matchsticks
Total fat 2g
Saturated fat 0g
Dietary fibre 1g
1 Place quinoa in a medium saucepan with 2 cups of water and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until all the water is absorbed. Remove from heat, cover and set aside to steam for 5 minutes. Quinoa should be a little gluggy or sticky.
2 Add sushi seasoning and sesame seeds to quinoa and stir until well combined. Cover a large baking tray with foil. Spread out quinoa evenly on tray and set aside until completely cooled.
3 Place white vinegar in a small bowl with 1 cup of cold water. Divide quinoa into 4 even portions. Place one sheet of nori, shiny side down on a bamboo mat or piece of baking paper, with the longest side of nori facing you.
4 Wet hands with vinegar mixture and spread ¼ of the quinoa evenly over the bottom of the nori sheet, leaving a small border around the edge of the nori.
5 Place some avocado and salmon along the middle of the quinoa and top with some carrot, capsicum and cucumber. Lift the end of the mat closest to you, roll it over the ingredients to enclose and continue rolling to make a complete roll. Continue with remaining nori, quinoa and fillings. Wrap each roll tightly in plastic wrap and refrigerate for 30 minutes. Slice each roll into 9 pieces and serve with pickled ginger and soy sauce.
Make it gluten free: Check soy sauce is gluten free.
Sushi rolls can be made a day ahead and sliced just before serving.
For people on a low-FODMAP diet, check your pickled ginger does not include sorbitol or high fructose corn syrup. If you are making this recipe for a main meal then limit your serving of avocado to 1/8 of an avocado per person to keep it within low FODMAP limits.
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