This is an update on this recipe. I posted it last year. But I prepared it too late in the day and by the time I was finished, it was already night. So the pictures were not as good as I had hoped. I had been meaning to re-do the pictures for a while and I finally got to do it today. This is a very healthy dish packed with protein.
I made this quinoa sushi recipe 2 ways. I love eating and making sushi. But making the rolls takes time, at least for me because I usually make double the amount. We love to have leftover sushi for lunch or even breakfast sometimes. So for those days that you don’t feel like taking the time to make sushi rolls or simply don’t have the time, this sushi bowl is the perfect solution (the bowl takes less than 20 minutes). You’ve got all the sushi flavors in a shorter time. You can also cook the quinoa a few days in advance, drain it and keep in in the fridge without any seasoning until you are ready to make the sushi.
When I make normal rice sushi rolls, I usually add a line of mayonnaise mixed with wasabi before rolling the sushi. Since the quinoa is not as sticky as the rice. I made a mixture of Greek yogurt with wasabi. This quinoa and Greek yogurt mixture makes it easier to stick to the nori sheets and makes a much healthier alternative. I recommend to use regular white quinoa, which sticks together better than the other kinds.
This recipe serves 3.
150gr smoked trout, or any other fish that you like
1 cup of Greek yogurt
2 tablespoons of wasabi paste (or to taste)
Lemon pepper (to taste)
3 tablespoons of sushi vinegar
1 carrot, shredded
1 cucumber, cut into strips or just sliced into circles for the bowl
1 sweet pepper, thinly sliced (or bell pepper)
2 avocados, sliced
Black sesame seeds
First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.
While the quinoa is cooking, start prepping the vegetables. Shred the carrot, slice the cucumber, pepper and the avocados.
In a large bowl, mix the Greek yogurt, wasabi, sushi vinegar, lemon pepper and some salt. Mix it well and then add the cooked quinoa. Mix until combined. Taste to see if it needs more salt or wasabi.
To make the rolls, I always cover my sushi mat with plastic film. It just makes cleaning faster. Then spread the quinoa over a nori sheet, leaving a bit of space on top. That space is important for the roll to stick together. Sprinkle some black sesame seeds. Then arrange the cucumber, carrot, pepper and pieces of trout. Then roll the sushi.
Once the sushi is rolled, arrange the sliced avocados on top. Cover the top with plastic film, put the mat on top of the avocado and press a bit so that the avocado sticks to the roll.
Remove the plastic film, cut into small pieces and serve it with a side of soy sauce. If you want to skip this step, you can also add the avocado slices with the other vegetables so they are inside the roll.
To make the sushi bowl, just serve the seasoned quinoa in a bowl, arrange the vegetables and trout on top. Sprinkle some sesame seeds and sliced nori. Serve with some soy sauce on the side.