This was incredibly foodgasmic much like my first experience with sushi. So much so that Jeremy wanted me to title the recipe ‘F*ing Good!’
The flavors are completely familiar in one sense especially if you like love sushi but we’re totally mixing it up by bringing those delicious elements to a quinoa dish.
Mmm mmm good!
I didn’t try sushi until I was in my early 20′s and then when Jeremy and I started dating, I was able to introduce him to sushi. What a fun experience. I practically have orgasms while eating sushi and I remember wondering if he would love it, hate it or think I’m crazy. Luckily our palates are in sync.
Which reminds me that Jeremy has always been awesomely open-minded when it comes to food. It took me a few years of california rolls and watching other people eat sashimi or rolls with raw fish before I would dare try. Jeremy dove right in the first time. One of the many things I love about him is how he gives everything a chance from green smoothies to spirulina to our recent journey with fermented foods.
Nori sheets are a great thing to have in the house, you can make the obvious roll, add them to soups, or even make crazy rolls like the banana peanut butter nori roll.
I only had one nori sheet left otherwise I might have added another. One is a good place to start though. Nori can be found in most big grocery stores in the Asian section, at Asian markets, natural health stores, or Whole Foods.
I kind of cut them down the lines using kitchen shears, stacked them, and then cut off strips over the pot.
Nori is a great source of Vitamins A & C, iron, and also potassium.
Ingredients
- 1 cup Bob’s Red Mill Organic Quinoa (if it’s not Bob’s it will need to be rinsed)
- 2 cups water
- 1 tablespoon white miso
- 2″ piece of peeled ginger, thinly sliced or minced
- 1 nori sheet (toasted or untoasted), cut into strips with kitchen shears
- 2 tablespoons rice vinegar
- 1 tablespoon Bragg liquid aminos or tamari (a better type of soy sauce)
- 1 loose cup cilantro, chopped or cut with cooking shears
- 1 small avocado, cubed
- ground pepper to taste
Instructions
- Bring 2 cups water to boil in a medium sauce pan. When boiling add quinoa and miso, stirring with a whisk to break up the miso. Bring back to a boil, then reduce heat to a simmer and cover, cooking for 12 minutes or until water is absorbed. During the last few minutes add the ginger and nori.
- Remove from heat, fluff with a fork and set aside for 15 minutes.
- Finally add the cilantro, avocado, rice vinegar, Bragg liquid aminos, and ground pepper.
- Toss to evenly mix and serve.
This message is Super Quinoa and awkward face approved.
I would love to hear if you make this!
What is your favorite type of sushi roll?
XOXO
