Quinoa Sushi “Rice”
Quinoa Sushi “Rice” Recipe from Vegetarian Sushi Secrets
Yields About 6 1/2 cups
Use your favorite variety of quinoa – red, white or black – for this nutty flavored and nutritious sushi rice alternative. If desired, you can even use a mix of all three. When using Quinoa Sushi Rice, use it as a substitute for sushi rolls that feature seaweed on the outside. You’ll need it to help hold the rolls together. This rice alternative is also great for sushi burritos, sushi bowls, and inari sushi.
- 2 1/2 cups quinoa
- 2 1/2 cups water minus 3 tablespoons
- 2/3 cup rice vinegar
- 1/3 cup raw honey or sorghum syrup
- 1 tablespoon unrefined sugar
- 2 1/2 teaspoons coarse sea salt
- Place the quinoa in a fine mesh strainer and rinse with cool water. Transfer the rinsed quinoa and measured water to a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. (Do not peek or lift the lid before the time is up!)
- Make the dressing while the quinoa cooks. Combine the rice vinegar, honey or sorghum, sugar and salt in a non-metal bowl. Whisk vigorously until the sugar and salt are mostly dissolved, about 2 minutes. Set mixture aside.
- Spoon the steamed quinoa into a shallow bowl or onto a large, flat cutting board. Drizzle 1/3 cup of the dressing over the quinoa. Toss gently and incorporate the remaining dressing.
- Spread the quinoa into a thin layer and allow it to cool for about 10 minutes. Use a spoon or rice paddle to flip it over. Allow to cool for at least 5 more minutes.
- Cover with a damp, lint-free cloth until ready to use.