Quinoa Temaki
Temaki is the most fun sushi, it is shaped like a cone and is eaten with your hands. You can also make it more special by substituting the rice for quinoa.
Sushi is the star dish of Japanese cuisine. It is light, healthy and amazing. And in a very simple way we can make it vegan, preserving all its nutritional properties.
The temaki sushi are stuffed nori seaweed cones. They have a more informal touch because they are eaten with the hands, but they are just as healthy as classic sushi.
Quinoa temaki step by step
Although sushi is generally made with rice, it is also possible to substitute it with other cereals. In this case, the base of the filling will be quinoa, which contains approximately twice as much protein as rice.
Ingredients for 12 temakis
- 6 plates of nori seaweed
- 300 g quinoa
- 500 g of mineral water, filtered or vegetable broth
- Kombu seaweed powder
- 1 cucumber
- 1 lemon
- 50 g of hemp seeds (peeled hemp seeds), crushed
- 100 g of organic soy yogurt
- 50 g of fresh mint
- 250 ml of mineral water
- Salt
Preparation
- The quinoa: let the quinoa soak, about 20 minutes. Then wash it in a bowl with plenty of water until the water runs clear. Place it in a covered pot next to the water and a little salt. Bring it to a boil and then simmer it for 12 minutes or until completely dry. Let it rest for 5 more minutes off the heat and spread it out on a tray to break cooking. Sprinkle kombu seaweed on top, mix well and reserve for later.
- The inside: cut the cucumber in mirepoix (into small 1 cm cubes) and reserve it in lemon juice. Put the soy yogurt in a sleeve or bottle and reserve.
- The mint slush: blanch the mint in the 250 ml of already boiling water, 30 seconds, and cool it quickly in an ice water bath (so that it does not oxidize). Process the mint with the water and a pinch of salt in a blender. Strain and freeze in a container.
- Assembly: cut the nori plates into 4 pieces, and then each of these pieces cut it in half in turn. With moistened fingertips, shape them into cones.
- Serve: at the moment of serving, fill the quinoa plates, place a dot of soy yogurt, the cucumber mirepoix and the hemp seeds. On top, spread a little mint slushie, grating it directly frozen with the help of a fork.
