Quinoa Sushi

Do you want to know a way to make sushi that's cheaper and faster than this post? Of course you do!   In fact, this sushi is quick and easy enough to make on a weeknight. I love it because it means I can have even more sushi! More sushi is always a good thing in my book.

Grocery list items: 

Avocado 

Carrots

Cucumber

Scallions 

Nori 

As you can see, this recipe uses vegetables, and no fish. You could add fish to it if you want to, maybe poach some frozen shrimp, or use imitation crab meat to keep the cost down. As always, you can add any vegetables you want, I just stuck to the regulars for me.

Quinoa Sushi 

1 cucumber, sliced long and thin
1 avocado, sliced long and thin
3 scallions, chopped fine
15 baby carrots, sliced thinly
1 tbs wasabi powder
1 tbs water
1 cup quinoa
2 cups water
1 vegetable bouillon cube
1/4 cup sushi vinegar
1/2 cup water
1/4 cup rice vinegar
Nori (about 5 sheets)

Start by making the quinoa. Make sure you rinse it well in a sieve, so that it doesn't taste bitter. Then put it in a pot with the water and bouillon. Bring it to a boil, then lower the heat and simmer until cooked, about 15-20 minutes.
While the quinoa is cooking, you can prepare the ingredients for the sushi, slicing and chopping etc.

Mix up the wasabi in a 1:1 ratio, 1 tbs wasabi and 1 tbs water.
Mix together 1/2 cup water and rice vinegar.
When the quinoa is done, the water should all be absorbed, the quinoa should look translucent and the little "tails" should be starting to uncurl a bit. Put the cooked quinoa in a large glass or plastic bowl, and mix in the sushi vinegar, tossing well. Let the quinoa cool a bit before you begin rolling the sushi. As long as it's not too hot, you could put it in the fridge to help speed up the process.
Now you are ready to make your sushi rolls!

Place a full sheet of nori on the rolling mat (make sure the mat is covered with plastic wrap!) Wet your hands in the bowl of water and rice vinegar. Take a handful of quinoa and gently spread it on the nori, leaving just a strip at the top with no quinoa. About 2/3 of the way down the nori, spread a finger-ful of wasabi in a line. Now place your vegetables on the line of wasabi. You can be quite generous with the vegetables here, as long as you still have enough for the rest of your rolls.
Using the rolling mat to help you, gently roll the sushi. Imagine rolling up a towel, but keep the mat on the outside of the roll. Use a little water and rice vinegar to make the end of the nori stick to the roll.
Now you are ready to slice! On a cutting board, with a very sharp knife, slice the sushi roll into about 6 pieces.

Delicious sushi in under an hour! You could also add spicy mayonnaise or some panko for a bit of crunch. Dip it in soy sauce and enjoy.