A reinterpretation of the classic sushi that replaces rice with quinoa and fish with tofu for a healthier and vegan but always very good version. Also in this case the recipe lends itself to many variations, instead of tofu you can use a vegetable cheese or if you are not vegan, salmon or tuna.
Ingredients for 4 portions:
- 90g of quinoa
- 235ml of water
- 1 tablespoon of vinegar
- 1 teaspoon of salt
- 1 carrot
- 1-2 spring onions
- 1 avocado
- 200g smoked tofu (or smoked salmon if you are not vegan)
Seasoning :
- 1 teaspoon finely grated ginger
- 1 tablespoon of sesame seeds
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of rice vinegar
- 1/2 teaspoon wasabi paste (if you like)
4 sheets of nori seaweed for wrapping
Preparation :
- Put the quinta, the vinegar, the water and the salt in a saucepan. Once boiling is reached, cover and lower the heat. Cook for about 15 minutes at this point, turn off and leave another 5 minutes in the covered pot. Then transfer the quinoa to a bowl and let it cool.
- Peel the carrot and cut it into sticks as well as the onion and avocado.
- Mix the dressing ingredients together then season the quinoa with about half, leaving the rest to put on top of the finished sushi
- Lay the nori seaweed sheets on a flat surface (if you want to be traditional, use the classic bamboo mats) with the shiny side facing downwards. Sprinkle them with quinoa creating a uniform layer about 5mm thick and leaving about 2cm at the end of the seaweed sheet. Lay the tofu (also cut into sticks or cubes, as you prefer) horizontally in the center of the quinoa.
- Wet the edges left empty of the seaweed sheet with a few drops of water and, starting from the opposite side, begin to roll up until you reach the free edge and with a slight pressure on the wet edge, close the roll on itself.
- Refrigerate for at least 30 minutes before slicing it with a sharp knife. Serve by sprinkling the sushi pieces with the leftover dressing first.
Each portion :
295 calories | 16.7g Fat (3g Saturated) | 21.1g Carbs (1.3g Sugars and 6.8g Fiber) | 15.6 Protein
