Vegan Quinoa Avocado Sushi
I definitely recommend investing in a good bamboo sushi mat, it's not essential, but it makes things a lot easier. I bought mine at the supermarket with the other sushi equipment for only a few pounds, and it's definitely worth it! Another essential is a really sharp knife to cut the sushi roll with, otherwise you'll risk ripping the nori. The sushi vinegar isn't essential, as you're using quinoa instead of rice, but I find it gives an authentic taste, and it definitely helps hold all the ingredients in together
It's also very difficult to describe how to roll the nori, so if you're a beginner, check out a youtube tutorial!
Makes 2 rolls (16 pieces of sushi)
You will need:
1 cup cooked quinoa
1 tbsp sushi vinegar
1 medium carrot, chopped into small sticks
1/3 cucumber, chopped into small sticks
1/2 avocado, cut into thin slices
2 sheets nori paper
Lay out your bamboo mat and put the nori down, shiny side down. Mix the sushi vinegar into the quinoa and spread half of the quinoa evenly on the nori, leaving about a 1cm gap at the top. Next, lay your ingredients out on the nori evenly, making sure to keep that 1cm gap at the top clear. Try and lay the fillings as flat as possible, and get the fillings right out to the sides.
Starting at the end closest to you, tuck your fingers around the mat, rolling the mat and the nori over the fillings closest to you. Once the nori has rolled over, continue to use the mat to guide the nori. Roll the nori evenly, using your fingers to hold the fillings in place along the roll. Once you have reached the end, roll the mat up tightly and gently squeeze and twist to ensure the mat has sealed. If necessary, use a little water to seal the nori. After this, simply repeat for the other sheet of nori and use a sharp knife in a gentle sawing motion to cut the rolls into 8 even pieces each. Then serve and enjoy with tamari soy sauce!