So i have this awesome friend frew (Lauren), who is currently transforming her life thru hard dedication to exercise and healthy eating. She is a true inspiration that thru hard work you can achieve results!
Frew uploaded this recipe to her instagram @frewzyys_fitlife of a delicious yet healthy sushi recipe that i just couldn't not share with you. Filled with all the goodness of wholesome foods including Quinoa and Alfalfa, its to die for!
Frew uploaded this recipe to her instagram @frewzyys_fitlife of a delicious yet healthy sushi recipe that i just couldn't not share with you. Filled with all the goodness of wholesome foods including Quinoa and Alfalfa, its to die for!
Ingredients:
Sushi:
4 Nori Seaweed Rolls
1/2 Cup Quinoa
Spinach To Fill
1 Shredded Chicken Breast (Pre-cooked & cooled)
Half large Carrot - Julienne
2 inch slice cucumber - Julienne
Handful Alfalfa
1 medium Avocado sliced
1/4 Red Onion sliced thin
Optional:
Pickled Ginger to taste
2 tbsp Light Soy Sauce
1 tsp Wasabi
Method:
In a microwave bowl add 1/2 cup of quinoa and 1 cup of water, microwave on high for 10 minutes, remove and cover with glad wrap and let stand. Prepare all of your filling ingredients whilst your Quinoa is in the microwave, absolutely anything can go in sushi – p.s. Mango goes really well with chicken. Place your Nori Seaweed shiny side down on a bamboo placemat or cutting board (if you are already confident with rolling sushi). Fill the seaweed paper with spinach, leaving about an inch free at the end (to seal), pop all your ingredients on top of the spinach about 1/3 of the way in, including quinoa (I use about 2 tablespoons per roll) When you have finished adding all of your ingredients lift the bamboo placemat and seaweed up and roll over your ingredients making sure that everything is squeezed in tight, keep rolling until you reach the inch at the end, dip your fingers in the glass filled with water and run them along the end of the seaweed until sticky and then roll your sushi until the end meets and let sit until stuck together. Wet your knife in the glass filled with water and slice sushi roll to preferred size, I prefer 1 inch slices, wet your knife after every 2nd cut. For presentation purposes I cut the ends off the sushi roll and secretly eat them (as the filling sort of falls out of these ones). Serve with wasabi, soy and pickled ginger.
Sushi:
4 Nori Seaweed Rolls
1/2 Cup Quinoa
Spinach To Fill
1 Shredded Chicken Breast (Pre-cooked & cooled)
Half large Carrot - Julienne
2 inch slice cucumber - Julienne
Handful Alfalfa
1 medium Avocado sliced
1/4 Red Onion sliced thin
Optional:
Pickled Ginger to taste
2 tbsp Light Soy Sauce
1 tsp Wasabi
Method:
In a microwave bowl add 1/2 cup of quinoa and 1 cup of water, microwave on high for 10 minutes, remove and cover with glad wrap and let stand. Prepare all of your filling ingredients whilst your Quinoa is in the microwave, absolutely anything can go in sushi – p.s. Mango goes really well with chicken. Place your Nori Seaweed shiny side down on a bamboo placemat or cutting board (if you are already confident with rolling sushi). Fill the seaweed paper with spinach, leaving about an inch free at the end (to seal), pop all your ingredients on top of the spinach about 1/3 of the way in, including quinoa (I use about 2 tablespoons per roll) When you have finished adding all of your ingredients lift the bamboo placemat and seaweed up and roll over your ingredients making sure that everything is squeezed in tight, keep rolling until you reach the inch at the end, dip your fingers in the glass filled with water and run them along the end of the seaweed until sticky and then roll your sushi until the end meets and let sit until stuck together. Wet your knife in the glass filled with water and slice sushi roll to preferred size, I prefer 1 inch slices, wet your knife after every 2nd cut. For presentation purposes I cut the ends off the sushi roll and secretly eat them (as the filling sort of falls out of these ones). Serve with wasabi, soy and pickled ginger.
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