When it comes to certain things (pig decor items, Alexander Wang, cookbooks, and binge TV marathons), I have no self control.  Sushi is at the top of the list.
It’s not uncommon for me to order sushi twice a week – but the hit to our credit card statement and some stomach pains (the whole mercury warning is no joke) forced me to rethink the habit. Â Unable to give it up entirely, I switched over to ordering vegetarian rolls only. Â And on an ambitious Saturday, I ventured to make my own. Â The success of that experiment has led to us my making it as often as I was ordering it.
Star Wars light saber chopsticks are optional, but highly recommended.
Vegan Quinoa Sushi (adapted from this recipe by Almonds & Avocados)
makes 2 rolls
Ingredients
I cup quinoa, cooked
2 nori wrappers
1 avocado
1/2 cup shredded carrots
1/2 cup baby spinach
Sushi rolling mats & paddle
Directions
1. Â Cook quinoa according to instructions – I prefer making it in my rice cooker, after letting it soak for 4 hours.
2. Â After quinoa is cooked, spread it in an even layer on a plate and put in the fridge, allowing it to cool.
3. Â Place a nori wrapper, shiny side down, on the rolling mat. Â Spread quinoa on the wrapper, allowing for 1/3 of the wrapper to remain exposed (this end should be furthest from you).
4. Â Arrange spinach, carrots, and avocado on the other end of the wrap, 1/2 inch from the end. Â Place the spinach on first, as it will help wrap the carrots and avocado into the roll.
5. Â Using the mat, gently roll the nori over the vegetables, applying gentle pressure. Â Continue rolling the sushi until you reach the exposed nori wrapper. Â Dab warm water on the wrapper and roll the mat over it, creating a seal.
6. Â With a sharp knife, cut the sushi into bite-sized pieces. Â Serve with your favorite dipping sauce – I like to use a mix tamari, freshly ground ginger, and Sriracha sauce.
