Red, white, or black quinoa can be used for this recipe. For a pretty presentation, use a combination of all three. This rice is best used for sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) quinoa
2½ cups (625 ml) water, minus 3 tablespoons
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the quinoa in a fine-mesh strainer and rinse it with cool water. Transfer the washed quinoa and measured water to a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the quinoa is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the quinoa cooks, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until the sugar and salt are mostly dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed quinoa onto a large, flat cutting board. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently. Add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Spread the quinoa into a thin layer and allow to cool for 10 minutes. Gently turn over and let cool for 5 minutes more.
Place the quinoa in a large non-metal bowl or container and cover with a damp lint-free dishcloth until ready to use. Use within 4 hours.