- 1& ½ cups sushi rice + 3 cups of water
- ½ cup quinoa + 1 cup of water
- 6 sheets of sushi paper
- 2 avocados, sliced
- Equal amounts of cucumber, sliced long ways
- Optional textured fillings such as marinated tofu, or faux chicken
- 1/3 cup apple cider vinegar (or rice vinegar)
- 2tbs coconut palm sugar (or white sugar)
- ½ tsp salt
- Cook rice and quinoa separately. For the rice, place in a sieve and wash under running water using your hands to move around until the water runs clear. Place rice and water in a rice cooker until cooked. For stove top, place in a pot, bring to the boil, then simmer for 12-15 minutes. When cooked, spread in a wide container or dish to allow faster cooling. Quinoa can be cooked in the microwave in a heat proof bowl or container with air holes. Cook quinoa for about 10 minutes or until it is no longer crunchy. Add to sushi and stir through.
- While the rice is cooling, prep your fillings. Start a production line with your sushi mat and paper in front of you, with rice, fillings, and hand bowl (see My Tips) along side.
- Lay sushi paper shiny side down. Place rice lightly on the paper, leaving about an inch bare at the end away from you.
- Run your fingers horizontally down the rice about an inch in from you, to make an indent for your fillings. It helps to wet your fingers first. Evenly line indent with fillings.
- Making sure the sushi paper is lined up to the edge of the mat nearest to you, carefully pick up the edge and fold over tightly. As you start to roll, pull the mat away from you. Keep doing this inch by inch until it’s all rolled up nice and tight.
- Keep sushi in the bamboo roll and place in fridge. Continue until all rice is gone. Keep in the fridge for at least half an hour to cool and set.
- Once cool, unroll sushi from mats. Using a sharp knife, dip your blade tip into the water bowl and stand up right to let bead of water run down the blade. Cut roll in half, then place half in front of the other and cut into threes (6 in total). Serve with soy sauce, pickled ginger and wasabi.
I have deduced the only two reasons why someone does not like sushi. One if they think sushi contains raw fish, or two, they have never tried it before.
There cannot be any other reason because sushi is that damn good!
I can still remember the first time I tried it when I was six-years old at a Sushi Train in Perth. My family and I road tripped to Western Australia to visit my god father and his family. Although we were so young, we still remember the time it changed our taste buds forever.
Watching all these bundles of rice wrapped in black seaweed rotate around the conveyor belt… Quickly snatching anyone we wanted before it was gone again…
From that point forward my brother was obsessed with sushi. So it goes without saying that I have to owe my sushi making skills to him.
Quite some Christmases ago, my Nanna bought Callan (brother) a sushi kit that came with a DVD. I watched this master sushi chef teach us the tricks of the trade that would soon have people envying our sushi-making skills forever.
After my brother showed me the art to the roll, and the skill to the slice, I had it down pat. Now I make it as easily as if I were making a salad roll.
Once my girlfriends and I came home after one too many drinks and a night on the town and I made a bunch of rolls at the early hours of the morning. Other times I have made it as a hangover feed as apposed to greasy hot chips or some other salty craving.
I have come up with an array of variations of the favourite Japanese food an my current favourite is quinoa sushi. I have made it with quinoa alone or a mix of quinoa and rice. A mixture certainly holds better and still gives that pleasing mouthful that we all crave. Quinoa (pronounced keen-wah) is renowned for being a high source of plant-based protein. It is a complete protein meaning it contains all the essential amino acids needed for the human body. This superfood is also a source of fibre, magnesium, iron and calcium.
When it comes to seasoning the rice and quinoa, you can make things easier by buying your own sushi rice vinegar. However it is just as easier, and a lot cheaper to make your own. It is just a mix of vinegar, sugar, and salt, but I like to use coconut palm sugar for a lower GI sugar alternative, and apple cider vinegar instead of rice vinegar for extra health benefits.
My sushi tips
1. Have several sushi mats on hand, preferably one for each roll. This keeps each roll firmly in tact while in the fridge. If you only have one or two mats, wrap the sushi tight in cling wrap after rolling, twist at both ends, and then place in fridge.
2. Keep a bowl of water with a tablespoon of added vinegar beside your working space. Dip your hands in the bowl every time you go to pick up some rice to reduce the amount of stickiness on your fingers.
3. Do not squash down rice on the paper. Instead lightly place small chunks of the rice until covered. If you squash it, your sushi will become too dense and gluggy.
4. When rolling, tuck the top over tightly, then pull the bamboo mat away from you, roll in again, pull away, repeat until all rolled up. It helps if you keep the sushi paper lined up with the bamboo mat facing you.
5. When it comes to cutting, dip the tip of your sharpest knife in the bowl of water and vinegar. Then stand knife up right so the bead of water drips down the knife edge. This helps the knife glide through the sushi to avoid tearing.
6. Use swift gliding strokes from the back of the knife to the tip. Always cut down the middle first, then place one half in front of the other, then cut those into three.