Servings: 2 rolls
Protein: 5g
Calories: 158
Equipment
- sushi mat wrapped in plastic wrap plus extra plastic wrap for cutting
Ingredients
Sushi Quinoa Rice
- 3/4 cup sushi rice, rinsed several times
- 1/4 cup uncooked quinoa, rinsed
- 1 cup water
- 3 tbsp rice wine vinegar
- 1 tsp sugar
- salt
- 1 tbsp sesame seeds
Tofu Garden Filling
- 2 sheets nori
- 1/2 slice extra firm tofu, drained and cut into 1/4 slices
- 1/4 red bell pepper, thinly sliced
- 1 radish, thinly sliced and then cut into matchsticks
- 2 inch carrot, shredded or cut into matchsticks
- 1/2 cup broccoli or alfalfa sprouts-yes, 1/2 cup!
- 1 tsp rice wine vinegar
- 1/2 tsp toasted sesame oil
- soy sauce for dipping
- wasabi paste, optional
Instructions
Prepare the Sushi Quinoa Rice
- Place the rinsed sushi and quinoa in a small saucepan. Add 1 cup water and place over med-high heat. As soon as bubbles start to form on the edges, stir to release anything sticking and cover with a lid. Reduce heat to medium-low. Cook for 15 minutes and then turn off heat (don't open the lid). Allow to steam for another 15 minutes. Remove lid, fluff with fork. Add rice vinegar, sugar, salt and sesame seeds and fluff again. Set aside.
Preparing the Roll
- While rice is cooking, prep all your veggies.
- Once rice is done, place one nori sheet (bumpy side up) on a sushi rolling mat that has been wrapped in plastic wrap. Using a fork or wet fingers, press cooked sushi quinoa rice onto the mat firmly leaving 1 inch of nori uncovered. Carefully pick up the nori and flip over.
- Starting with the tofu, carefully arrange your filling ingredients on the section of nori where the rice begins on the other side but closest to the nori edge that you left without rice. You are going to roll that uncovered nori around the filling to get it started. Layer the bell pepper, radish, carrots and sprouts. Drizzle 1 tsp of the rice vinegar onto the sprouts. Drizzle 1 tsp sesame oil evenly over to finish. **You are going to make 2 rolls so use about half your filling ingredients on each.
- Pick up the edge of your rolling mat and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. Use the mat to pull it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the mat free as you continue to roll forward and continuing to pinch along the length of the roll as you go. Unroll the mat and you should have a beautiful sushi roll!
- The hardest part IMO is cutting. Move the roll to a cutting board. I use a separate piece of plastic wrap which I lay over the top, pull snug and tuck in slightly all around (some people fully wrap the roll before cutting but I found that left me with shreds of plastic wrap to pick off). Using a serrated knife, gently cut your sushi into pieces and then carefully remove the plastic wrap. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
- Serve 1 roll per person with soy sauce for dipping and wasabi paste on the side (optional).
Notes
I'm not sure I've ever been more proud of anything I've made in my kitchen. Be patient and go slow when rolling. Don't try to put too much filling in.
Cutting is the hardest part. I found a serrated knife work best but I do think the plastic wrap trick is a must.
Nutrition
Serving: 1roll | Calories: 158Cal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2527IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 1mg
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