Quinoa Sushi

Not the prettiest Sushi I have ever seen but not bad for my first attempt :-)

Quinoa Sushi - California Roll Style

*makes approximately 8 rolls, each roll approximately 8 pieces

Note: Google searched for how to roll sushi.
I either need more research or more practice!

For the quinoa dressing (Tezu):

2 tablespoons of brown rice vinegar
1 tablespoon of water
1 teaspoon of honey
1 teaspoon of sea salt

Combine the ingredients in a small bowl. Whisk together and set aside.

For the quinoa sushi:
1 1/2 cups of quinoa                                      
3 cups of water

8 oz. imitation crab
1/2 huge avocado
8 oz. cream cheese
8 T Hemp seed

8 nori sheets

soy sauce

Other ingrdient ideas...toasted black and white sesame seeds, cucumbers, radishes

Note: I intended to sprinkle quinoa with Chia seed before rolling. I was so intent on getting the rolling down that I totally forgot the Chia. Next time!

1. Combine quinoa and water in a saucepan. Bring to a boil, then simmer, covered, 15-20 minutes or until all of the water has absorbed. When done, transfer the quinoa to a large bowl and let cool.
2. Slice ingredients into very thin strips. Use a sharp knife or a mandolin. Lay out all of your ingredients on a cutting board near where you’ll be rolling the sushi.
3. Add the tezu to the slightly cooled quinoa and gently toss to coat. Let cool completely.
4. Once the quinoa has cooled place a small bowl of water near your station; you’ll want to dip your hands in there as you work. Place the bowl of quinoa and vegetables next to you and prepare a cutting board on which you’ll roll the sushi.
5. Place a sushi mat on your cutting board. Top with a sheet of nori (shiny side down) almost to the edge of the mat that’s closest to you.
6. Dip your hands in the bowl of water and use them to take some quinoa from the bowl and evenly spread it over the nori. Leave a small border along the edge that is furthest from you.
7. Arrange the crab, avocado and Neufchatel in a thin line running through the center of the mat.  Sprinkle with sesame seeds. (This is where I plan to sprinkle with Chia Seeds.) Be careful to not overfill or your roll will burst.
7. Holding the edge of the mat with your thumbs, lift it along with the filling and roll away from you. Hold the filling as you roll and gently pull the mat as you continue rolling. Once you have a neat roll, (or as close as I could get it) fold your hands over the mat to tighten the roll. Moisten the edge of the nori with water to seal.
8. Slide the roll off of the mat and use a very sharp knife to cut it into individual pieces.  

64 pieces   30 calories per piece     1 pt. per piece