Wellness Recipe: Quinoa and Millet Sushi.

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I love eating sushi! But sometimes I crave something more nutritious and wholesome than polished white rice. Let’s jazz it up! So when I saw this recipe from Janella Purcell on Good Chef, Bad Chef recently, I knew I would be making it oh-so very soon. You see, instead of rice she adds a mixture of quinoa and millet. Both wholegrains are gluten-free and are great sources of protein, especially in a vegetarian diet.

Recipe (adapted from Janella Purcell)

Ingredients

♥ 1 cup firm tofu, julienned
♥ 1/2 cup tamari
♥ 1 tsp sesame oil
♥ 1 cup quinoa
♥ 1 cup millet
♥ 1/2 avocado, sliced
♥ 4 spring onions, sliced lengthways
♥ 1 carrot, julienned
♥ 1 cucumber, julienned
♥ 1 tbls wasabi
♥ 2 tbls soy mayo
♥ 2 tbls black sesame seeds
4 toasted nori sheets (you may need more)

Dipping sauce

♥ 1/2 cup tamari, 1/2 tsp sesame oil, 1 tsp umeboshi vinegar

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Method

1. Cook the quinoa and millet together, using 4.5 cups of water. To do this, simply bring both grains to the boil, then let simmer until the water absorbs. This takes about 15 minutes.
2. To prepare the tofu, place it in a pan and add the tamari (tamari is just a wheat-free soy sauce, but feel free to use whatever soy sauce you have) and sesame oil. Then add enough water so the tofu is just covered. Let it simmer until the water has been absorbed by the tofu. Set aside.
3. To make the rolls, place the nori sheets on a dry surface, shiny side down. Press about 1/2 cup of the grains on the sheet.

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4. Scrape a little wasabi on top, then some mayo and sesame seeds.
5. Now top with a few slices of avocado, half a spring onion, some carrot, cucumber and then some tofu.

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6. Roll up, then cut into 3cm slices. Serve with the dipping sauce.

7. …….don’t forget to eat them!

These sushi rolls were amazingly tasty! My friend, expecting white rice sushi with chicken, still thought they were delicious! I didn’t have any spring onions, wasabi, mayonnaise or black sesame seeds. But hey! Next time I might add some grated or pickled ginger. Yum 🙂

Foodie review by Hannah from Dear Asparagus.

Be well,

xoxo