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Protein-Packed Quinoa Sushi Rice – vegetarian recipe
Stav Kogan

Protein-Packed Quinoa Sushi Rice

Say goodbye to traditional white rice and hello to this vibrant, protein-packed Quinoa Sushi Rice! It's a game-changing twist that adds a delightful nutty flavor and a fantastic nutritional boost to your favorite vegetarian sushi rolls.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 serving
Calories: 283
Ingredients Method Nutrition

Ingredients
  

  • 2½ cups / 500 g (17.6 oz) quinoa
  • 2½ cups / 580 ml (19.6 fl oz) water
  • ⅔ cup (160 ml / 5.4 fl oz) rice vinegar
  • ⅓ cup (80 ml / 2.7 fl oz) raw honey or sorghum syrup
  • 1 tablespoon (15 ml / 0.5 fl oz) unrefined sugar
  • 2½ teaspoons coarse sea salt
  • For a stunning presentation, use a combination of red, white, and black quinoa.
  • Always use a wooden or plastic spoon to mix the dressing into the quinoa. Metal utensils can react with the vinegar and impart a metallic taste.
  • This quinoa 'rice' is best for sushi rolls where the nori (seaweed) is on the outside, as it has a slightly different texture than traditional sushi rice.

Method
 

  1. Place the quinoa in a fine-mesh strainer and rinse thoroughly with cool water to remove any bitterness.
  2. Transfer the washed quinoa and measured water to a rice cooker. Start the cooker and cook for exactly 40 minutes. The cooker may signal it's done earlier, but do not lift the lid or stop the process until the full 40 minutes have passed.
  3. While the quinoa cooks, prepare the dressing.
  4. In a small non-metal bowl, combine the rice vinegar, honey or sorghum, sugar, and salt.
  5. Whisk vigorously for about 2 minutes until the sugar and salt are mostly dissolved.
  6. Set aside.
  7. Once cooked, spoon the steamed quinoa onto a large, flat cutting board or a non-metal baking sheet.
  8. Drizzle ⅓ cup / 80 ml (2.7 fl oz) of the dressing over the quinoa and toss gently with a wooden or plastic paddle to combine.
  9. Add the remaining ⅓ cup / 80 ml (2.7 fl oz) of dressing and toss well to ensure all the grains are evenly coated.
  10. Spread the quinoa into a thin, even layer and allow it to cool for 10 minutes.
  11. Gently turn the quinoa over and let it cool for 5 more minutes.
  12. Place the finished quinoa in a large non-metal bowl and cover with a damp, lint-free dishcloth until you're ready to make your sushi. Use within 4 hours for the best texture.
  13. Do not skip rinsing the quinoa. This crucial step removes its natural coating, called saponin, which can have a bitter or soapy taste.

Nutrition

Calories: 283kcalCarbohydrates: 53.3gProtein: 8.8gFat: 3.8g

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