- ½ cup (90g) white quinoa
- ½ cup (100g) sushi rice (it has short little grains)
- 1½ cups (375ml) water
- 1½ tablespoons rice wine vinegar, plus 1 tablespoon extra
- 1 tablespoon caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 6 sheets toasted nori (dried seaweed)
- 1 large avocado, halved lengthways, peeled and sliced into 12 pieces
- 1 cucumber, halved lengthways and sliced into 12 pieces
- Place the quinoa, rice and water in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until tender and the water is absorbed. Remove from the heat and allow to stand for 8 minutes.
- Place the vinegar, sugar and salt in a small bowl and stir with a spoon until the sugar and salt are dissolved. Place the rice and quinoa in a big bowl, drizzle with the vinegar mixture and, using a spatula, fold to combine.
- Cut the nori sheets in half with kitchen scissors. Place 1 of the rectangles, shiny-side down, on a clean dry benchtop. Dip a spoon in a small jug of water mixed with the extra vinegar (to stop stickiness) and scoop up about 2 tablespoons of the rice mixture. Position the rice on one short end of the nori, leaving a 1cm border below. Place 1 slice each of the avocado and cucumber next to the rice (it’s fine if it pops over a little at the top) and roll up into a cone shape.
- To seal, just dip your finger into the water and run it along the edge, pressing to join. Repeat to make 12 rolls. Serve with some pickled ginger and soy sauce for dipping. Makes 12
Photography: Chris Court
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