Lately I’ve been making a lot of white rice with quinoa for Kid Yum’s bentos. It has the flavor of white rice that she prefers, with some of the nutrition of quinoa that I prefer, and yet sticks together nicely at lunch time. Today I got home with Kid Yum after picking her up from her Japanese language school and I had some rice still hot in the rice cooker from the morning. I had been craving sushi, so I thought I’d whip up some vegetarian sushi. I also made Kid Yum some tuna mayo sushi but it turned out she preferred plain avocado! Craziness. Anyway, for those who pause over serving just plain white rice sushi but prefer the flavor over brown rice sushi, you can try this unusual combo. We love it, especially with a healthy dash of sesame seeds on top and a splash of soy sauce.
Here’s a sample bento using this rice-quinoa mixture for “onigiri” with lettuce tops designed to look like strawberries to match the strawberry bento box. I included raw cauliflower and Kid Yum’s favorite tamagoyaki recipe. (I cut the recipe in half and use two eggs.)
Vegetarian Quinoa-only Sushi with Mango and Avocado
Grain-free Cauliflower “Rice” Sushi
Gluten Free Spicy Crab Roll (non-veg, pesc)
Hand Roll Sushi Recipes for a Sushi Party (non-veg, pesc)
Vegan Sushi Roll Recipe
*Sign up for Adopt a Gluten-free Blogger on February 1st here! Watch for Post on that date.*
Rice-Quinoa blended Veggie Sushi
2 1/2 RICE COOKER cups white sushi rice
1/2 RICE COOKER cups quinoa (I used red but regular is fine too)
4 tbsp rice vinegar
Black sesame (or brown if you prefer)
Put your white sushi rice and quinoa in a rice strainer and rinse multiple times until the water is no longer cloudy. Put in your rice cooker and add water up to the 3 cup mark. Start rice cooker.
Next, combine your rice vinegar, mirin, sugar and salt in a small saucepan and bring to a boil on the stove, whisking. When all the powder has dissolved, remove off stove and let cool.
When rice-quinoa blend is done cooking and on the warm setting, remove it and put it in a large glass bowl. Drizzle and fold in your rice vinegar mixture while fluffing the rice to cool it. You can fan the rice if you are really excited about cooling it off. Do not put in freezer or refrigerator as this will harden the rice, but let it come to temperature naturally.
Prepare a bamboo rolling sheet and place one sheet of nori on it with the shiny side facing down. Cover 4/5 of the surface with your cooled rice leaving the top 1/2 inch bare. Place a strip of avocado in a horizontal line in the middle of your rice surface and roll up your sushi. Use a dab of water to seal the rolled edge together. Let it sit on the seam for a minute and then slice into rolls with a serrated or very sharp knife. Sprinkle with sesame seeds if you desire and serve with a gluten-free soy sauce or coconut aminos (for soy allergy). Enjoy!