I often make vegetarian or vegan food, although I am not strictly either. I was wandering around the grocery store in Oaxaca the other day and came across a small ethnic foods section (read ingredients for Japanese food) that included nori sushi wraps. I immediately bought them and I am proud to say that this is the first time I have ever made my own sushi. Let me tell you, it is so easy! You can add any vegetables you like and you can make this sushi with brown rice, white rice, or quinoa. Sushi is so adaptable.
I experimented with a dipping sauce other than the obvious soy sauce, and I failed miserably, so ignore that orange looking sauce in the picture. Oops! I also may have forgotten to garnish my own recipe with some sesame seeds. I was really hungry, okay!? Anyways, give these a try and you will be surprised by your hidden sushi making skills!
- 4 nori sushi sheets
- 1/2 cucumber
- 2 carrots
- 1 avocado
- 1 cup cooked quinoa
- soy sauce
- sesame seeds, optional as garnish
- Cut vegetables and avocado into long thin strips. For the carrots, I tried both a vegetable peeler and a cheese grater but I liked the cheese grater better.
- Place one nori sheet on a kitchen towel and spoon quinoa onto the sheet, leaving about an inch on the edge farthest from you and patting down the quinoa with the back of the spoon as you go.
- Place a few strips of the veggies and avocado on the edge closest to you on top of the quinoa.
- Slowly roll the nori sheet with the vegetables inside, using the towel to help you squeeze the sushi as you roll so that it keeps its shape and rolls tightly.
- When you reach the end of the sheet, dab some water onto the edge with your finger, finish rolling and squeeze the roll again.
- Repeat to make five total rolls and then cut into roll pieces using a sharp or serrated knife.
- Serve immediately with soy sauce and sesame seeds.