Today’s blog post was actually supposed to be on one of The Body Shop’s scrubs that I am absolutely addicted to – I seriously need to get a review up before I finish it all! However, seeing it is my mother’s birthday and she loves sushi as much as I do, I decided to treat her with a lovely little lunch in bed. And since I always take pics of every little step when it comes to cooking (weird habit), I thought I’d share the recipe with you guys too!
So if you’re a fan of traditional sushi, but are also looking to cut down on white carbs, then this quinoa sushi recipe is for you
- 150g quinoa, cooked
- 3 sheets of nori
- 6 crab sticks
- 1 slice of salmon
1. Cook the quinoa as per instructions (be sure to add about three drops of vinegar to the quinoa while cooking). Once the quinoa is cooled for about 10 minutes, put four tablespoons on a sheet of nori.
2. Use the back of a metal spoon to spread it across the sheet and flatten it out. Be sure not to put too much on the border closest to you and leave or the one furthest from you.
3. Place two crab sticks (or your preferred filling) side by side, at the end closest to you.
4.Tightly roll over the filling, pressing down as you go upwards. Continue to do so until you get to the very end.
5. Use a sharp knife to cut the sushi into 6 to 8 parts and put a small piece of salmon over the cut pieces.
6. Repeat process with the other two sheets and then serve with pickled ginger, soy sauce – or both!
- Try not to overload the nori with qunioa as your sushi will be harder to roll and most likely fall apart when you try cutting it.
- Always leave a border around the edges, particularly the one furthest from you.
- If you squeeze tightly, and press downwards you have a better chance of making sure the sushi rolls stick.
- If the edges don’t seal properly, dip you fingers into water and gently wet the edges of the nori before trying again.
- Have fun with it!
Oh and it’s pronounced keen-wa!