I’ve called this super sushi because it’s super-good for you with protein- and fibre-rich quinoa, omega 3-packed salmon, loads of healthy fats from avocado and vitamins and minerals from crunchy cucumber.
¾ cup short-grain sushi rice
¾ cup quinoa (I like to use a mix of red and black quinoa, but any quinoa is fine)
2¼ cups water
A good pinch of salt
1½ tbsp Japanese rice vinegar
2 tsp mirin (or, if you don’t have mirin,
use 1 tsp sugar)
TO ASSEMBLE AND SERVE
500g fresh salmon fillet, skin
½ large telegraph cucumber
Flesh of 1 large avocado (just ripe) 4 nori seaweed sheets
Soy sauce, wasabi, pickled ginger,
1. Combine rice, quinoa, water and salt in a pot, cover and bring to the boil. Reduce to lowest heat; simmer, covered, for 15 mins. Turn off heat and leave to steam, still covered, for a further 8 mins. 2. Spread cooked rice out on a tray or in a large dish and sprinkle with vinegar and mirin. Leave to cool, then mix to distribute through evenly. 3. Cut salmon into 1.5cm-wide strips.
Cut cucumber in half, then cut each half into quarters lengthways and cut out the seeds. Cut each piece into three strips. Slice the avocado.
4. To roll the sushi, place a sheet of nori on a clean, dry, flat surface, making sure the rough side of the nori is facing up. Wet your hands (to avoid sticky fingers) and make a good handful of rice into a ball. Place in the middle and gently spread it (don’t compress it) equally over the nori, creating a layer of rice that covers almost all the nori, except a 2cm margin at the top.
5. Arrange strips of cucumber, salmon and avocado along the length of the nori closest to you. Roll the nori and rice over the filling, enclosing it firmly, then continue rolling with gentle pressure so that the roll is nice and tight. When you get to the 2cm margin at the top, dip your finger in water and wet the strip of nori ever so slightly. Then continue rolling to close the sushi – the damp nori will stick to the rest of the roll. Repeat with remaining nori, quinoa rice and fillings.
6. Use a sharp, clean knife to cut each roll into 6-8 pieces. Serve with soy sauce, wasabi and pickled ginger.
MAKES 30 PIECES OF SUSHI, SERVES 4