Inside-Out Quinoa Sushi

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Ingredients

  • 3 ½ heaping cups Ben's Original Whole Grain Brown Rice, prepared
  • 1/3 heaping cup Red Quinoa, prepared
  • 4 pieces Nori Seaweed Paper
  • 8 Surimi or Kani sticks
  • 8 Cucumber sticks
  • 12 slices Avocado
  • ½ cup Ponzu Sauce

Mirin Base:

  • 1/2 cup Mirin
  • 1/2 cup Rice Wine
  • 1 Tablespoon Cornstarch
  • 3 Tablespoon Water

Inside-Out Quinoa Sushi

Makes: 4 servings

Direction

For Mirin Base:

  1. In a medium saucepan on medium-high heat, reduce the mirin by half. While mirin is reducing, whisk cornstarch and water.
  2. Once mirin is reduced, add the rice wine vinegar and bring to a boil. Whisk in slurry and bring back to a boil. Take off heat and reserve.

For Assembly:

  1. Mix brown rice and quinoa into Mirin Base. Set aside to cool before making roll.
  2. Place a sheet of nori on a bamboo mat and top with cooled brown rice/quinoa mixture. Spread evenly on nori and press down softly with dampened fingers.
  3. Flip nori over gently so rice is on the outside.
  4. In the middle of the seaweed paper, layer 2 pieces of surimi, 2 pieces of cucumber and 3 slices of avocado. Roll tightly together. Cut into 6-8 pieces.
  5. Repeat and create 3 more rolls. One roll serves 1.
  6. Serve with ponzu sauce.