Mixing quinoa with rice boosts the protein in these vegetarian-friendly sushi cones, as well as adding another textural dimension.
- 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
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.
Cooling time: 8 minutes
- Place the quinoa, rice and water in a medium saucepan over high heat and bring to the boil.
- 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.
- Place the vinegar, sugar and salt in a small bowl and stir with a spoon until the sugar and salt are dissolved.
- Place the rice and quinoa in a big bowl, drizzle with the vinegar mixture and, using a spatula, fold to combine.
- Cut the nori sheets in half with kitchen scissors.
- 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.
- 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.
- Repeat to make 12 rolls. Serve with some pickled ginger and soy sauce for dipping.