Inside-Out Quinoa Sushi

Inside-Out Quinoa Sushi

Makes: 4 Servings

INGREDIENTS

  • 4 cups BEN’S ORIGINAL™ Whole Grain Brown Rice & Quinoa, prepared
  • Cornstarch slurry (see directions)
  • 4 pieces seaweed paper
  • 6 kani sticks
  • 4 cucumber sticks
  • 12 slices avocado
  • 8 tablespoons ponzu dipping sauce

Cornstarch Slurry

  • ½ cup mirin
  • ½ cup rice wine vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons water
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DIRECTION

Cornstarch Slurry

  1. In a medium saucepan, on medium-high heat, reduce the mirin by half.
  2. Add the rice wine vinegar and water.
  3. Turn off the heat and add in cornstarch.

Assembly

  1. Mix BEN’S ORIGINAL™ Whole Grain Brown Rice & Quinoa into cornstarch
    slurry. Set aside to cool before making roll.
  2. Place seaweed paper down on a bamboo mat and top with cold brown
    rice-quinoa mixture. Spread evenly on seaweed and press down softly.
  3. Flip seaweed paper over gently so rice is on the outside.
  4. In the middle of the seaweed paper, layer kani stick, cucumber and
    avocado.
  5. Using the bamboo mat, roll tightly together.
  6. Cut into 6-8 pieces and serve with ponzu dipping sauce.

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