This lactose-free and gluten-free recipe makes sushi rolls with red quinoa, cucumber and mango. A quick vegetarian version, a change from the traditional fish sushi.
Prep Time: 1 h
Cooking Time: 20 minutes
Difficulty: easy
Yield: 2-3 persons
For the quinoa
For the rolls
Mix the quinoa with 1 tbsp. of miso paste. In a saucepan, bring water and quinoa to a boil. Simmer for about 20 minutes over medium heat, uncovered, stirring occasionally. Let cool for about 15 minutes, then stir in the remaining miso paste.
Place a nori sheet on a bamboo mat or cling film. Spread ¼ of the quinoa on the nori sheet, leaving a border of about 1 inch (3 cm) at the top and bottom.
Place ¼ of the cucumber and a few diced mango in the center of the quinoa lengthwise.
Roll up the nori sheet tightly. Roll it between your hands until the whole thing holds together. Repeat the operation 3 times. Let stand in a cool place for 30 minutes to make cutting easier.
Using a sharp wet knife, cut the rolls into 6 equal pieces.
Serve with soy sauce, wasabi paste or pickled ginger.
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