Quinoa Sushi Rolls of fresh Tuna and Seasonal Vegetables, Soy and Pickled Ginger

A twist on the sushi roll – popular at the moment, quinoa gives a nutty flavour that works so well for a quick and healthy meal with tuna and fresh vegetables.

Serves:  4.  Chef:  Steve Roberts

1 tbsp rice wine vinegar
1 tsp mirin
1 tsp sake
300gm white quinoa, rinsed
500ml vegetable stock
6 nori sheets
200gm tuna, fresh, sushi grade, sliced lengthways
1 Lebanese cucumber, peeled/seeds removed and julienne
1 avocado, thinly sliced
1 carrot, peeled & julienne
5 spinach leaves, washed & finely sliced
20gm fresh coriander leaf, picked
50gm pickled ginger
Kikkoman soya sauce to serve

Method:

1. Place rice wine vinegar, mirin and sake in a bowl, mix well to combine
2. Place the quinoa and vegetable stock in a saucepan, bring to the boil, turn down heat and cover. Cook 12-15 minutes, remove from heat and allow to sit for 5 minutes, fluff with a fork and allow to cool.
3. Combine the vinegar with the cooked quinoa and gently fold through.
4. Place a nori sheet on a sushi mat. Spread around half a cup of quinoa over each nori sheet.
5. Arrange the filling through the middle (a little of each and to your liking) and roll up to create a sushi roll. Slice into rounds and serve with pickled ginger and soya sauce.


Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.