Quinoa Brown Rice Sushi Recipes

QUINOA BROWN RICE SUSHI

Steps:

• 1. Place the rice, quinoa, and 3 cups water into a rice cooker and cook according to the manufacturer's instructions. (You can also cook the rice and quinoa in 3 cups water in a pressure cooker for 15 minutes).
• 2. Bring a saucepan of water to a boil and cook the carrots until softened, about 30 seconds. Drain and rinse them under cold water.
• 3. Unroll a bamboo sushi mat on a work surface and put a sheet of nori on it. Wet your hands and divide the rice into 4 equal portions. Divide one portion into 4 small, firm balls and press them evenly onto the nori, covering the entire sheet with a thin layer of grains. Evenly spread one-quarter of the bean curd, one quarter of the carrots, one-quarter of the cucumbers, and one quarter of the avocado in the center of the rice. Using the mat as a guide, roll the topped nori tightly and evenly into a sushi roll, wetting the edges of the nori sheet with water if necessary, so it sticks together at the seam. Repeat three more times with the remaining nori, rice, and vegetables.
• 4. Slice the rolls into 1 1/2-inch-thick pieces with a sharp, wet knife and transfer them to a serving platter. Garnish with cilantro and pickled ginger.

BROWN RICE & QUINOA SUSHI ROLLS

Steps:

• Rinse and drain your short grain brown rice. Add the rice to a medium size saucepan along with the dash of salt and 2 1/3 cups water. (Yes, that too much water for the rice, but you'll add the quinoa to it as well later on). Bring to a boil, reduce heat to low and cover the pan. Set your timer for 30 minutes.
• While the rice cooks you can mix up the vinegar(s), mirin, sugar and salt. I like to heat this up so that the sugar and salt fully dissolve. Set aside.
• Also while the rice cooks you can cut up your filling (grate the carrot, slice up the cucumber and avacado). Set aside.
• At the 30 minute mark, add in the quinoa and give it a quick stir. You may have to bring it back up to a boil to maintain the heat, then reduce back down to low and cover again. Set your timer for 15 more minutes. At the end of the 15 minutes both the rice and the quinoa should be tender and nicely cooked.
• Remove your rice mixture from the pan. You can turn it into a large mixing bowl, or even onto a cookie sheet. Spread it out so that it cools more quickly. Mix in the vinegar mixture, carefully folding it into the rice. I like to use a rice paddle (flat sort of spoon), fanning it out as you go to help the rice cool off. Adjust the seasoning if need be, adding more vinegar if you like. (I wouldn't add more salt because you generally serve with soy sauce).
• After about 10 minutes the rice should have cooled off quite a bit and be ready to work with. (You could prepare this far in advance, remembering it's best to work with the rice at room temperature).
• Cover up your sushi mat with plastic wrap or a clear plastic bag (I put it inside a large ziploc). Place a sheet of nori on your mat (shiny side down).
• Eyeball your rice mixture into 4 equal portions and place one portion on your sheet of nori. Pat it down with damp hands to cover the lower half of the nori sheet with rice. There is usually a picture on the back of the nori packaging to show you how to spread the rice and roll it up. I like to keep a mug of water nearby to dip my fingers into.
• If you wish, spread a thin layer of mayo across the rice, with the option of adding a little wasabi to the mayo. Another option is to sprinkle the rice with sesame seeds or Gomasio at this point. Place your fillings in a straight line across the middle of your rice. Lift the sushi mat and fold over and roll, to form a log. This might take practice if it's your first time, but basically connect the bottom of the sheet closest to you, to the top of the rice mixture, which should result in your filling being perfectly in the middle (or not! -- still tastes good!). Use the mat to help you tighten up the sushi log then release it.
• Repeat to use up all the rice and you should have 4 sushi logs. With a very sharp knife (I like a bread knife myself), cut each log into 6 or 8 equal pieces.
• Serve with wasabi, picked ginger and light soy sauce. Enjoy!

VEGETARIAN QUINOA SUSHI ROLLS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Add the quinoa, reduce the heat to a simmer and cook until the pan is dry and the quinoa is tender and sticky like sushi rice, about 30 minutes. Remove from the heat, drain and mix with 1 tablespoon of the vinegar, 1 of the teaspoon shoyu and 2 teaspoons of the brown rice syrup. Set aside until ready to assemble.
• Combine the gochujang, 2 tablespoons of the shoyu, the remaining 1 tablespoon vinegar and the remaining 2 teaspoons brown rice syrup in a small bowl. Remove 1 tablespoon of the marinade for the dipping sauce and set aside.
• Lay the tofu flat. Cut off one-third of the tofu block and reserve for another use. Turn the remaining block on its side, cut it into 3 slices and place in a small glass baking dish. Spoon the marinade all over the tofu. Cover and refrigerate for 30 minutes (or overnight).
• Cut each tofu slice into 4 planks, for a total of 12. Cut the avocado into 1/4-inch strips and coat with the lime juice to prevent it from browning. Cut the cucumber into thirds, then standing each vertically, slice two 1/4-inch planks off the sides and discard the middle with the seeds. Cut each plank into 4 thin strips.
• Place a sheet of nori on a dry surface and evenly spread 1/2 cup quinoa over it, leaving a 1-inch border at the top. Sprinkle 1 teaspoon of the sesame seeds over the quinoa. Lay 2 pieces of tofu, 3 avocado slices and 4 cucumber strips in a straight horizontal line at the end closest to you. With dry hands, roll the nori sheet away from you, tightening as you go. As you reach the border at the top, dab your fingertip in water and moisten the top edge of nori to seal the roll. Using a sharp knife, cut into 6 equal pieces. Repeat to make 5 more rolls.
• Make a dipping sauce by combining the reserved 1 tablespoon marinade with the remaining 2 tablespoons shoyu. Serve the sushi rolls with the dipping sauce.
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RICE & QUINOA PRAWN SUSHI BOWL

Steps:

• Put the rice and quinoa in a pan. Add 320ml water, bring to the boil, cover with a lid and turn the heat down as low as it will go. Cook for 12-15 mins, or following pack instructions (brown sushi rice will need longer), by which time all the water should have been absorbed.
• Meanwhile, heat the vinegar, sugar and a pinch of salt until the sugar has dissolved. Stir the vinegar mixture into the cooked rice, then gently move the rice around to let out some steam. The rice should be sticky rather than wet when cooled.
• Heat the oil in a non-stick pan. Fry the sweet potato for 2-3 mins each side until just cooked, then season and set aside to cool. When the rice is cool, divide between two small bowls (or lunch boxes) and level the surface. Halve the prawns lengthways, then arrange on top of the rice along with the rest of the toppings. To serve, squeeze over some spicy mayo in a zigzag and sprinkle over some sesame seeds, if you like.