Rainbow nori rolls

Serves: 4
Prep: 20
Cook: 15

These healthy and colourful rolls may look exotic but they are easy to make. This trendy twist is filled with protein packed quinoa and colourful vegetables that make a great food to eat and work or away from the home.

Ingredients

  • 1 cup black quinoa, rinsed and drained
  • 2 cups water
  • 2 tbsp apple cider vinegar
  • 4 sheets nori
  • ½ small fresh beetroot, peeled and cut into matchsticks
  • ¼ capsicum, peeled and cut into matchsticks
  • ¼ carrot, peeled and cut into matchsticks
  • handful of pea sprouts

Avocado cream

  •  2 avocados, peeled and chopped
  • 3 tsp apple cider vinegar
  • ¾ tsp salt

Method

  1. Step 1

    Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.

  2. Step 2

    Place a sheet of nori shiny side down on sushi mat or bench.

  3. Step 3

    Spread quinoa over nori leaving 2cm at short end.

  4. Step 4

    Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.

  5. Step 5

    Roll up firmly towards the end with 2cm gap. Cut in half.

  6. Step 6

    Repeat with remaining nori sheets and ingredients.

  7. Step 7

    Serve with soy sauce. Makes 8 (2 per serve).

Tips

  • This recipe is a nutritious variation to white rice sushi. Quinoa has more fibre, protein and essential minerals then white rice.
  • It’s very important to make the rolls while the quinoa is still warm. This allows the quinoa to stick with the nori sheets.

Featured recipes

Weet-Bix with poached nectarines and toasted brazil nuts

Crazy Marmite™ sushi

A scroll down memory lane