If you’re like me and appreciate that rice is nutritionally void, it means you live your life in the main avoiding sushi. (I also avoid it due to high levels of sugar usually used in the cured fish as well as the soy, but that’s for another day).
Sushi can be healthy and simple to make when you do it yourself. It is also relatively cheap and is great for both lunch and dinner.
Instead of using rice, I like to use quinoa (*for a Paleo version of this sushi, leave out the quinoa and just stuff the nori rolls full of veggies*). For those of you who don’t know, quinoa is gluten-free and also has high levels of protein, which keeps you satiated for a longer period of time. Cooking quinoa is a similar process to cooking rice, except using a saucepan. It can now be bought from most supermarkets or failing that, from your local health food store.
For the sushi rolls you will need:
- 1 ½ cups of cooked quinoa (or ½ cup of quinoa cooked in 1 cup of water)
- 1 ½ tablespoons of brown rice vinegar
- Nori wrappers
- Tamari soy sauce (gluten free soy sauce) or coconut aminos if you can’t have soy
Filling suggestions include:
- Cooked sweet potato
Spread the quinoa over a plate or flat surface. Pour some vinegar over the top and gently fold the quinoa a couple of times. Add more vinegar and continue the process until you have used all the vinegar and the quinoa is coated.
Lay a nori sheet shiny-side down on a flat surface (or sushi rolling sheet). Spread the quinoa in a thin layer across two thirds of the nori sheet, leaving a strip of nori on the end furthest from you.
Lay the ingredients on top. Gently lift the edge of the nori wrap closest to you and turn inward and tightly roll to the opposite end. To seal the wrap, moisten the opposite end and press tightly. Repeat with the second nori wrap.
Serve with the sauce of your choice (above) and enjoy!