Mixing quinoa with rice boosts the protein in these vegetarian-friendly sushi cones, as well as adding another textural dimension.

Makes
12

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • ½ cup (90 g) white quinoa
  • ½ cup (100 g) sushi rice 
  • 1½ cups (375 ml) water
  • 1½ tbsp rice wine vinegar, plus 1 tbsp extra
  • 1 tbsp caster (superfine) sugar
  • 1 tsp sea salt flakes
  • 6 sheets toasted nori (dried seaweed)
  • 1 large avocado, halved lengthways, peeled and sliced into 12 pieces
  • 1 cucumber, halved lengthways and sliced into 12 pieces

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 8 minutes

  1. Place the quinoa, rice and water in a medium saucepan over high heat and bring to the boil.
  2. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until tender and the water is absorbed. Remove from the heat and allow to stand for 8 minutes.
  3. Place the vinegar, sugar and salt in a small bowl and stir with a spoon until the sugar and salt are dissolved.
  4. Place the rice and quinoa in a big bowl, drizzle with the vinegar mixture and, using a spatula, fold to combine.
  5. Cut the nori sheets in half with kitchen scissors.
  6. Place 1 of the rectangles, shiny-side down, on a clean dry benchtop. Dip a spoon in a small jug of water mixed with the extra vinegar (to stop stickiness) and scoop up about 2 tablespoons of the rice mixture. Position the rice on one short end of the nori, leaving a 1 cm border below.
  7. Place 1 slice each of the avocado and cucumber next to the rice (it’s fine if it pops over a little at the top) and roll up into a cone shape. To seal, just dip your finger into the water and run it along the edge, pressing to join.
  8. Repeat to make 12 rolls. Serve with some pickled ginger and soy sauce for dipping. 

 

 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand