Soybean and Quinoa Sushi Rolls

 

Soybean and Quinoa Sushi Rolls

Ingredients:

• 1 block extra-firm tofu, pressed and crumbled
• 1 cup cooked quinoa
• 1/4 cup chopped carrots
• 1/4 cup chopped cucumber
• 1/4 cup chopped avocado
• 1/4 cup chopped scallions
• 1/4 cup sushi rice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Nori sheets
• Sushi rolling mat

Instructions:

1. Prepare the filling: In a bowl, combine crumbled tofu, quinoa, carrots, cucumber, avocado, and scallions.
2. Season the rice: In another bowl, combine sushi rice, rice vinegar, sugar, and salt. Mix until the rice is evenly coated.
3. Assemble the sushi: Place a nori sheet on a sushi rolling mat, shiny side down. Wet your hands to prevent the rice from sticking.
4. Add rice: Spread a thin layer of sushi rice over the nori sheet, leaving a small space at one end.
5. Add filling: Place the tofu and quinoa mixture in a line down the centre of the rice.
6. Roll the sushi: Roll the sushi tightly, using the mat to help you shape the roll.
7. Cut the rolls: Using a sharp knife, cut the sushi roll into 6-8 pieces.
8. Serve: Serve immediately with soy sauce, wasabi, and pickled ginger.

Nutrition Information (per serving):

• Calories: 200-250
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 20-25g
• Fiber: 3-5g

Tips:

• Tofu: Make sure the tofu is well-pressed to remove excess moisture.
• Rice: For best results, use sushi rice.
• Filling: Experiment with different fillings, such as spinach, mushrooms, or sweet potato.
• Rolling: Practice rolling the sushi until you get the hang of it.
• Serving: Serve with your favourite sushi toppings, such as seaweed salad or avocado slices.
• Leftovers: Leftover sushi can be stored in an airtight container in the refrigerator for up to 2 days.