quinoa sushi

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove the bitterness.
2. Combine the quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed.
3. Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl.
4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the warm quinoa and gently fold to combine. Allow the quinoa to cool to room temperature.
5. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of quinoa over the nori, leaving a 1-inch (2.5cm) border at the top.
6. Arrange cucumber, carrot, avocado, and fish slices in a line across the center of the quinoa.
7. Using the bamboo mat, carefully roll the nori over the fillings, pressing gently to seal the roll. Moisten the edge with a little water to seal completely.
8. Repeat with the remaining ingredients to make additional rolls.
9. Using a sharp knife, slice the rolls into 1-inch (2.5cm) pieces, wiping the knife with a damp cloth between cuts.
10. Serve the quinoa sushi with soy sauce, pickled ginger, and wasabi.