Traditionally you'd find sushi made with rice and raw fish. But here we present yummy vegan version with quinoa, raw veggies and some Asian extras. Get your sushi fix for your lunch or light dinner!
1⁄2 cup mixed quinoa
11⁄2 cups water
4 nori sheets
2 tablespoons umeboshi plum vinegar, or apple cider vinegar
1⁄2 small cucumber, washed and cut into batons
1⁄2 an avocado, peeled and thinly sliced lengthways
½ red capsicum cut into batons
1⁄4 punnet of fresh alfalfa (optional)
1⁄2 a small carrot, washed, trimmed, cut into batons or grated
Tamari sauce, wasabi and pickled ginger, to serve
To cook the quinoa, place it into a pot and fill with water, bring to the boil.
Simmer for 10–15 minutes until quinoa is cooked (it will fluff up to triple its original size and appear to have little ‘tails’).
Remove from heat and set aside to cool for 10 minutes. Once cooled, stir in 2 tablespoons of umeboshi plum or apple cider vinegar into the cooked quinoa.