Tuesday, 8 March 2011

South American Sushi!


South American Sushi, originally uploaded by Vegan Year.

Just when you thought sushi was just sushi I take it all fusion on you! This tastes pretty much like sushi but the texture is slightly different. Loaded with protein from two super protein containing South American grains this is perfect as a starter at a party, or a light lunch with salad for 4.

Preparation time – 45 minutes
Serves 6 to 8 as a starter

3 cups Vegetable Stock

1 cup Quinoa
½ cup Amaranth

1 ½ tablespoons seasoned Rice Wine Vinegar
1 tablespoon Agave
1 tablespoon Lime Juice

4 sheets toasted Nori

To fill: Options include but are not limited to -
Slices of Avocado
Strips of Jicama
Strips of Red Pepper
Strips of Cucumber
Strips of Carrot
Sliced Green Beans
Corn Kernels

Soy Sauce to serve, optional

In a medium saucepan bring the stock to the boil, add the quinoa and amaranth, reduce the heat to medium low, cover, and simmer until all the liquid is absorbed and grains are tender, 20 minutes.
Spread cooked grains on a baking sheet or large plate, to cool to room temperature, about 10 minutes, turning after 5 minutes.
Once cool transfer back to the saucepan and add the vinegar, agave and lime juice. Mix well to ensure grains are well coated.
Place a sushi mat on your work bench, with the slats horizontal to your position and top with a sheet of nori, shiny side down.
Evenly spread quarter the seasoned grains, roughly ¾ cup over the nori, with a damp rubber spatula, leaving a 1-inch space at the end furthest from you.
About 1-inch from the edge closest to you arrange a row of your choice of filling, in combination or a single item.
Dampen the inch of exposed nori with a little water.
Roll the sushi from the bottom away from you, using the mat to guide and keep everything tight.
Gently press to seal with inch of dampened nori to the roll.
With a serrated knife, rinsed under hot water as required, slice the raggedy ends off (cooks bonus!!) then slice the remaining rolled sushi into 1-inch pieces.
Serve at room temperature with soy sauce, if using, on the side.

Note
Sushi mats are available in the Asian food aisle of well stocked supermarkets, and at Asian supermarkets.

2 comments:

Martha said...

Vegan sushi was on my list of things to learn how to do. Thank you!!

Courtney said...

Oh yum--I have used quinoa in sushi before, but never amaranth. Great idea!

Courtney