Makes 6-8 rolls
INGREDIENTS
2 cups quinoa white, black, red, or a combo
3 cups water
your choice of spring vegetables (spring onion, radish, greens, carrots, beetroot etc.)
6-8 Nori sheets
Suur Love Craft Kraut
Avocado
Radish Sprouts
Sushi rice seasoning
TO SERVE
toasted sesame seeds
Tamari or soy sauce
Wasabi
Pickled ginger
Soak your quinoa at room temperature for at least 3 to 4 hours, or overnight. Then drain and rinse.
Put the quinoa in a pot with water. Bring to the boil and reduce to simmer. Cover the pot with a lid and cook for 15-20 minutes until the water has been absorbed.
Once the quinoa has absorbed all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off (but keep the lid on) and leave for about 5 to 10 minutes so that the quinoa finishes cooking in its own steam. When it is no longer very hot, you can add sushi rice seasoning to your taste.
Cool it down completely before making sushi rolls, otherwise, nori sheets will become soggy.
SUSHI ROLL:
Place a sheet of nori, shiny side down with the long side closest to you, on a square sheet of parchment paper (or on a bamboo sushi mat).
Spoon some quinoa on top of the nori. Dip your fingers in water (this will help prevent the quinoa from sticking), then pat the quinoa into an even layer, going all the way to the sides but leaving about a 1 cm border across the top and bottom.
Line vegetables of your choice horizontally across the bottom third, topped by a couple of avocado slices and some Suur Love Kraft Kraut.
Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling and once you get to the end, wet the edge of the nori and seal it.
Continue with all of your rolls. Once your rolls are ready, use a sharp knife to cut them into pieces. Serve the sushi with tamari or soy sauce for dipping, along with wasabi and pickled ginger.