Please tell me you understand vacation brain. It’s when you come back from vacation and it takes forever to get back into the swing of things. This past weekend, we celebrated my birthday weekend (I turned 25, so it was a big one!!), and spent the weekend in the Catskills in a little cabin in the woods.
Normally, we would have gone to the beach, but now we have a puppy, and life has changed… a lot. Instead of going to the beach, where we would have to leave her home all day long, we go to the woods and bring her hiking, swimming and playing all day long. But life with a puppy is worth it 🙂
And now that we’re home, back in the concrete jungle, I wish we were in the woods. It’s quiet. It’s peaceful. It’s serene. And I don’t want to be back at work (even if my office is my living room). I want to be on vacation. Is permanent vacation allowed?
So while I get back into the daily grind, I’m going to dream of meals like this quinoa sushi. And I know you’re going to love it. It’s simple, elegant and delicious. Quinoa adds a faint crunch that rice doesn’t, and the nutty flavor really makes the other ingredients sing. I chose tuna because it’s the easiest sushi grade fish for me to find, but this would also be delicious with salmon, yellow tail, shrimp or even grilled chicken.
Whichever way you choose to enjoy this, I think your mind may be swayed…every Japanese restaurant should serve quinoa sushi.
- 1 sushi rolling mat
- 1½ cups quinoa, cooked
- 1 teaspoon organic rice vinegar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 10 nori (seaweed) sheets
- ½ lb sushi grade tuna, sliced very thin
- 1 ripe mango, cut into thin slices
- ½ cucumber, cut into thin slices
- 3 green onions, greens removed, thinly sliced lengthwise
- 2 small carrots, julienned
- Gluten-free soy sauce & wasabi paste for dipping
- Add 3 cups water and 1½ cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 - 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
- Once the quinoa has cooled, place the sushi mat on a flat surface and begin assembling the rolls. Place one sheet of nori on the mat, shiny side down and scoop about ¼ cup of the quinoa onto the nori. With wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch strip uncovered along the edge farthest from you.
- Lay the the veggies down first, then top with tuna and sliced mango. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers.
- Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
- Place the rolls in the fridge while you assemble the rest of your sushi.
- When you're ready, remove them from the fridge and slice each roll into 8 pieces, using a sharp, wet knife.
- Serve with gluten-free soy sauce and wasabi paste.