This is my pick of dinner of the week.
Crunchy veg quinoa nori rolls with organic Soy and homemade “pickled ginger”.
To be totally honest I am super lazy when it comes to dinner. The quicker to make and clean up the better, give me a healthy meal out with friends any day, that being said, when you just nail a super fast, super delicious, healthy meal at home and the people you cook for are stoked with what they have in front of them its a pretty rad feeling isn’t it?
So as promised….
What I made mine with: (and you could go crazy with the fillings, this is just what I used)…
For the rolls:
1/2 red capsicum
5 yaki nori sheets (the seaweed sheets you get from Asian grocer or Asian section of supermarket)
1/2 cup alfalfa sprouts
2 med sized carrots
1 1/2 cup quinoa
For the Ginger:
2cm peice ginger
1 teaspoon maple syrup
1 tbsp organic apple cider vinegar
Makes 10 X 9cm hand rolls.
How I made it:
Bring quinoa in 3 cups water to boil and simmer until well cooked and slightly mushy, siring occasionally.
In the meantime sllice carrot, capsicum and avocado into long thin “julien” peices. Lghtly steam so as vegetables are still crunchy
Place thinly sliced ginger, maple syrup and vinegar into a small saucepan with 3 tbls water and simmer until soft
Wait for Veggies and quinoa to cool to just warm.Coat a rolling mat in glad wrap and place one nori sheet over the top, rough side facing up. Spoon 1 tbls of cooked quinoa onto nori sheet and spread out avoiding edges, lay veggies along middle horizontally roll mat and nori sheet away from you squeezing as you go, just before the end wipe a small amount of water along the far side before pressing down and sealing, repeat for the 5 rolls. Cut all down the middle with a clean knife and serve with sweetened ginger, soy sauce and maybe a dash of wasabi (all organic where possible…. Voila! Enjoy!
Have you made your own sushi at home before? What do you like to fill it with?