Quinoa Sushi Rolls Make For A Healthy Homemade Lunch
For most people, sushi is a lunch-time go to and it’s easier than you’d think to whip up a roll or two to take with you for a healthy, cheap and tasty lunch.
Using the superfood quinoa in this sushi instead of white rice adds a heap of protein, iron, calcium and fibre to increase the nutritional content of your lunch and keep you fuller for longer.
Add salmon and avocado to the mix for some heart healthy fats and omega 3 and wrap it up in some nutrient rich seaweed for a balanced lunch-time meal that supports all your health goals.
Sugar Free – Yes
Gluten Free – Yes
Dairy Free – Yes
Grain Free – Yes
Protein – Medium
Carbs – Medium
Fats – Medium
Salmon, Avocado and Cucumber Quinoa Sushi
½ cup uncooked quinoa, rinsed well
¾ cup water
1 tbsp. white vinegar
1 tsp wheat-free tamari
2 nori sheets
100g very fresh raw salmon, thinly sliced
½ avocado, thinly sliced
½ small cucumber, julienned
Bamboo sushi rolling mat, optional
Makes 2 rolls
Place the quinoa and water in a saucepan and bring to the boil.
Once boiling, cover and reduce to a simmer until the water has absorbed and the quinoa is fluffy.
Remove from the heat and add the vinegar and tamari, stirring to form a sticky mixture. Set aside.
Place the nori sheets on a flat surface and divide the quinoa mixture between the sheets, spreading it evenly. Leave a 2cm gap on one lengthwise side of the nori sheets.
Lay the salmon, avocado and cucumber on top of the quinoa mixture, dividing evenly between each nori sheet.
To roll, gently lift the edge of the nori sheet closest to you and tightly roll over the sushi ingredients, using your fingers to hold the contents in place.
Seal the edge of the nori by wetting the edge with water and your fingers and gently press down to secure all the ingredients.
Place in the fridge to chill and either serve as a roll or slice into pieces using a sharp, wet knife.