Sushi…one of my favorite dishes! White Rice…not so much!
The ever present “food sensitivities”said “Guess what Sherie? Uh…we don’t want you to be able to enjoy White Rice….deal with it!” And seeing as I love sushi and craved it throughout my entire program I made sure as hell that I wouldn’t have to cut this out of my life!
Solution: QUINOA!! Alright, so it wasn’t sticky but I used it in the seaweed wraps and honestly you couldn’t tell the difference! Soooo flippin’ good!
For those of you who are scared of attempting homemade sushi, don’t be! It’s so easy! The hardest part is figuring out your “roll combinations” once you select all your ingredients. Yes, the prep can be tedious and your kitchen will more than likely look like a hurricane went through it, but the end product makes everything worthwhile!
Tips for getting ready for sushi night:
- Make sure to ask for “Sushi grade” fish when at the store. For salmon, if they don’t have anything raw that’s sushi grade, opt for smoked salmon slices because that meat has been cooked…you’re good to go!
- You need one helluva sharp knife! I’m not kidding! You want it to cut your ingredients really thin to fit in the rolls and you need it to cut the roll itself. But please, don’t cut yourself! You’re not sushi grade!!
- Easy on the wasabi….good god that shit will choke you if you use too much!
- When rolling the bamboo sheet (to make your roll…if you didn’t realize that’s what I was talking about you should probably read up on sushi itself….consider that a sub-tip) use pressure but not so much that the ingredients will come out the sides. A nice tight roll is what you’re looking for.
- Before manipulating the seaweed sheets, wet your fingers in water and rice vinegar so that the sheet doesn’t stick to your finger or flake apart while you’re working with it.
- Check to see if you have soya sauce…dammit!! I learned that one the hard way!
I made a couple different rolls, which I’ll post at some point. But here’s the staple sushi roll everyone knows and loves!
Quinoa California Rolls
- 3 sheets of seaweed
- 1/4 cup of uncooked Quinoa
- 3 “sticks” of imitation crab
- 75g of Avocado
- 1/2 cup Cucumber
- 1 Tbsp wasabi paste
- 2-4 Tbsp Natural Rice Vinegar
Cook the quinoa like you normally would. Bring to water and quinoa to boil, let simmer for 10 minutes, then turn the burner off (leave it on the element and keep the pot covered) and let it sit there while you prep the rest of your ingredients.
Slice the cucumber, avocado and crab into long thin strips. Keep the avocado covered until you’re ready to use it so that it doesn’t turn brown.
Once you’re ready to roll add the rice vinegar to your quinoa and stir. You want to make sure that it’s moist enough to moisten the seaweed sheet but you don’t want any liquid dripping from the grain….you get me?!
Wet your fingers (don’t lick them…remember the tip! Water and Rice Vinegar)and lay it flat on the sheet. Spread out about 1/3 of the prepped quinoa on the sheet, leaving about an inch on the edge furthest away from you. You’re going to need to leave that section “empty” so that the roll seals itself…sounds off, but you’ll see what I’m talking about.
Spread a thin layer of wasabi paste along the edge closest to you. Lay 1/3 of the avocado on the wasabi paste. In front of the avocado (away from you) layer 1/3 (or one stick) of crab, then the cucumbers after that….now…you’re ready to roll! (Don’t be frightened! It’s easy!)
Pick up the bamboo roller (closest edge to you) and roll away from you. You’ll have to pull the bamboo back as you roll otherwise you’ll roll the bamboo up into your roll….apply a small amount of pressure to make it nice and tight, but don’t crush the damn thing! Once you hit the “empty” edge the moister from the quinoa and the seaweed will seal itself up. AND YOU JUST ROLLED YOUR FIRST SUSHI ROLL!! HUZZA!!!
Use a really sharp knife to slice the roll in approximately 6 pieces.
And that’s it!! Pretty darn easy and so damn delicious!
Nutritional Facts (per 1/6 of a full roll)
- Calories: 22
- Calories from Fat: 8
- Fat: 0.89g
- Saturated Fat: 0.16g
- Cholesterol: 0.94mg
- Sodium: 40.55mg
- Carbs: 3.02g
- Dietary Fiber: 0.62g
- Sugars: 0.35g
- Protein: 0.88g