Quinoa Sushi with Miso Tahini Dressing

Yukiko Tanzi

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Makes 40-45 rolls

INGREDIENTS

Rolls

1 and 1⁄2 cups quinoa, rinsed and drained

2 and 1⁄8 cups water

2 tbsp rice vinegar

1 tbsp agave 5 seaweed wraps

Filling

1⁄2 cucumber cut into long strips

1 large carrot

1̈⁄2 medium avocado, sliced

7 oz tofu, drained and pan fried, sliced

Dressing

2 tsp white miso paste

3 tsp tahini paste

2 tbsp almond milk

2 tsp sesame oil

1 tsp agave 3 tsp rice vinegar ̈2 tsp sesame seeds, black and white ̈2 tbsp cilantro, chopped ̈2 tbsp spring onion, chopped

METHOD

In a medium saucepan, combine quinoa and water in a 1:2 ratio. Bring to a boil, stir and cover. Reduce to a simmer and cook until water has evaporated. (12-15 minutes).

In a small bowl, combine rice vinegar and agave. Add to the quinoa and stir to combine.

Place a seaweed wrap on your sushi mat with the shiny side down.

Add about a half a cup of quinoa on top of the wrap. Spread evenly over the seaweed wrap, leaving about 2 inches at the top.

Place the filling ingredients on top of the quinoa at the bottom edge.

Using the mat, slowly start rolling the roll. Lift the mat a little and continue rolling until the end.

Using a wet chef’s knife, cut the sushi rolls into 1.5 cm (0,6 inches) thick pieces (I got 8 pieces from each roll).

Make the dressing: combine all ingredients until smooth. Top with cilantro and spring onion.