Rainbow Quinoa Sushi Rolls
Ingredients
- 1 sushi kit
- 120 grams white quinoa
- 250 ml vegetable broth (no onion or garlic or homemade)
- 2 big carrots
- 2 avocados
- 1 cucumber
- 100 grams beetroot julienned
- tamari
Optional
- sesame seeds
Preparation
Add 250 ml of vegetable broth and 120 grams of dry quinoa to a small saucepan and bring to a boil.
Cover and reduce heat to simmer for 8 to 10 minutes.
When the water is absorbed and quinoa is nice and fluffy, turn off the heat.
Let the quinoa cool completely in the fridge while preparing the filling ingredients.
Place the sushi mat on a flat surface and begin assembling the rolls.
Place one sheet of nori on the mat with the shiny side down.
Once quinoa is cooled, scoop a quarter of it onto the nori.
Spread it into a thin layer over the nori with wet hands, leaving about a 1-inch strip uncovered along the edge farthest from you.
Lay the veggies down and top with avocado.
Lift the edge of the mat closest to you with your thumbs, holding the filling ingredients in place with your middle fingers.
Roll the mat over the ingredients, pulling back and tightening it after each rollover.
Wet the uncovered edge and roll through.
Squeeze the rolled mat around the nori roll and remove from the mat.
Repeat until all nori rolls are ready.
Set aside in the fridge for about 30 minutes.
