Quinoa nori rolls with spicy salmon and avocado
100 g, (1/2 cup) white variety, rinsed, drained
Canned pink salmon in water, drained
1 105g can
2 tsp, sushi
1 tsp, hot
Dried nori seeweed
10 g, 2 toasted sheets
½ medium, thinly sliced
¼ medium, cut into thin batons
¼ medium, thinly sliced
- Cook the quinoa following packet instructions. Set aside, covered, to steam for 5 minutes. Stir in sushi seasoning and sesame seeds. Set aside to cool.
- Combine salmon and chilli sauce in a small bowl. Place 1 nori sheet, lengthways and shiny-side down, on a sushi mat. Using damp fingers, spread half the quinoa mixture over nori, leaving a 5cm border at the far end. Spread half the salmon mixture over centre of quinoa. Top with half the capsicum, cucumber and avocado. Dampen the uncovered part of the nori with wet fingertips. Using the sushi mat, roll firmly to enclose filling. Cut roll into thirds.
- Repeat with remaining nori sheet, quinoa mixture, salmon mixture, capsicum, cucumber and avocado. Serve.