Inside-Out Quinoa Sushi
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:
- In a medium saucepan on medium-high heat, reduce the mirin by half. While mirin is reducing, whisk cornstarch and water.
- 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:
- Mix brown rice and quinoa into Mirin Base. Set aside to cool before making roll.
- 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.
- Flip nori over gently so rice is on the outside.
- 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.
- Repeat and create 3 more rolls. One roll serves 1.
- Serve with ponzu sauce.