Quinoa Sushi

I love quinoa sushi! It’s delicious, healthy, nutritious and lasts in the fridge for 3-4 days without drying out. It’s perfect to have for dinner or lunch and great to take for work lunches. You can put whatever you want in your sushi rolls and it’s a good way to use up what you have in the fridge. I like to make them on a Sunday when I have some time so then they’re ready to take to work on Monday and Tuesday. 

Ingredients for the chicken:

1 x chicken breast

1/2 cup salt reduced tamari

1/4 cup water

1 knob of ginger

1 clove of garlic

1 tsp sugar

Ingredients for the sushi:

1 x carrot

1/2 capsicum

1 small cucumber

1 avocado

1 cup quinoa

1 tbs white vinegar

A handful of baby spinach

A packet of nori sheets

Kewpie mayonnaise

You can use whatever you want just make sure it’s cut in long, thin pieces so it’s easy to roll.

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What next:

1. Grate the garlic and ginger into a large saucepan with the tamari, water and sugar. Slice the chicken breast into 1-2cm strips and when the sauce starts simmering add the chicken to the pan. Cook for a few minutes and turn the chicken so the other side cooks. Leave for another 3-4 minutes. Take the largest piece of chicken out and cut it in half to see if it’s cooked. Once the chicken is cooked put it on a plate and leave to cool. Cover the chicken and put it in the fridge once it’s cooled.

2. Cook the quinoa as per cooking instructions and add the vinegar to the water. It’s best to overcook it for sushi. Once the quinoa is cooked, place it in a bowl and in the fridge to cool

3. Meanwhile, finely slice all of the vegetables.

4. Lay nori sheets out on some cling wrap on a flat surface.

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5. Put some quinoa about 2-3cm away from you so that it’s not entirely covering the nori sheet and spread the quinoa evenly (see photo above).

6. Then lay some of the vegetables and chicken along the horizontal middle of the sheet. You can add Kewpie if you want to. Be careful not to overfill.

7. Wet your fingers well with cold water, run them along the top of the nori sheet that doesn’t have quinoa. This will help the nori stick and the sushi stay together.

8. Tightly roll the bottom end towards the top end until the sushi has formed a tight cylinder.

9. Cut each sushi roll into 5 piece and eat straight away or pack it in a container ready for tomorrow’s lunch. I put a little tamari and chilli flakes in a dressing container and take that to work with me for an extra kick.

Have fun and enjoy!

TIP: If you want to cheat with your chicken then just cook your strips of chicken in a little olive olive. Once it’s all cooked put it in a bowl with a little soy sauce and chilli flakes so that the chicken soaks up the sauce.

TIP: For tuna sushi drain the liquid from a few small tins of tuna in spring water. Add the tuna to a bowl with a tablespoon ok kewpie mayonnaise. Mix it together so it’s well combined and so the tuna breaks up.