Sprouts Shoots and Microgreens by Lina Wallentinson

Author:Lina Wallentinson
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2018-03-12T04:00:00+00:00

SUSHI ROLLS WITH QUINOA AND WASABI MAYO

Make fresh sushi with sprouted quinoa instead of rice.

SERVES 4

1½ tbsp rice vinegar

1½ tbsp sugar

½ tsp salt

10½ oz (300 g) or approx. 2½ cups (6 dl) sprouted white quinoa

½ English (hothouse) cucumber

2 avocados

Approx. 2 tbsp Gari (sweet pickled ginger)

8 nori sheets

Mixed shoots—pea, mustard, radish, or cress, for example

Wasabi mayo

Mix 6¾ fl oz (2 dl) mayonnaise with 1–2 teaspoons of wasabi powder and 1 teaspoon of Japanese soy sauce.

Mix the rice vinegar, sugar, and salt, and let sit for about 5 minutes or until the sugar has dissolved. Add in the quinoa sprouts.

Cut the cucumber in half length wise, and cut the halves into approximately 6 inch (15 cm)–long sticks, slightly less than ¼-inch (½ cm) thick. Halve the avocados and remove the pits. Scoop out the avocado flesh with a large tablespoon and slice it lengthwise. Cut the Gari into smaller chunks.

Place a thin kitchen towel or a bamboo mat on the kitchen counter. Put a nori sheet in the middle, glossy side down.

Spread the quinoa sprouts evenly over the nori sheet, but leave ½ to ¾ inch (1–2 cm) empty along the upper edge of the sheet so you can close the sushi roll.

Place the cucumber sticks, avocado, Gari, and maybe a few shoots in a line about ¾ inch (2 cm) in from the edge nearest to you.

Carefully, but as tightly as you can, roll up the nori sheet. Make sure the filling doesn’t get pushed out forward. Roll the sheet until you’ve almost reached the upper edge. Press the roll together and hold it like this for a little while. Moisten the upper edge of the nori sheet with some water and finishing rolling the sushi together. Repeat with the rest of the nori sheets.

Cut the rolls into approximately ¾ inch (2 cm)–thick slices, and transfer them to a platter. Add a dollop of wasabi mayo on each slice, and serve the remaining mayo with the sushi. Garnish with shoots. Serve this dish with Japanese soy sauce preferably, or with soy dip with mustard and sesame (see p. 73).

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