AVOCADO SALMON QUINOA SUSHI

INGREDIENTS

1 cup (180g) white quinoa
2 cups water
1/3 cup rice wine vinegar
2 teaspoons honey
1 small ripe avocado, sliced
1 Lebanese cucumber, sliced lengthwise
2 small cans (190g) pink salmon in springwater, drained
4 teaspoons low fat mayonnaise
4 nori (seaweed) sheets

For serving (optional):
Pickled ginger, sliced
Salt-reduced soy sauce
Wasabi

Note: You will need a bamboo mat or similar to roll your sushi.

Method

1. Rinse quinoa and drain. Add 2 cups of water with the quinoa and soak in a medium pot for 15 minutes.
2. Bring quinoa to boil, then reduce heat, cover and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork.
3. Meanwhile in a small saucepan combine rice wine vinegar and honey over low heat. Remove from heat when honey is dissolved.
4. Pour rice wine vinegar mixture over the quinoa and gently mixed through. Let the quinoa cool to room temperature.
5. Wrap a piece of cling-film over the bamboo rolling mat.
6. Place a sheet of nori on the mat. Using a spoon carefully spread the quinoa evenly over the nori sheet (about 0.5 cm thick). Start from the end closest to you and work outwards until two-thirds of the nori sheet is covered.
7. Place avocado and cucumber lengthwise over the quinoa (work from the side closest to you), followed by salmon and mayonnaise.
8. Roll the mat forward and gently squeeze it as you roll to keep the filling tight. Carefully remove the roll from the mat and using a sharp knife cut into 2 cm thick pieces.
9. Repeat steps 6 to 8 with remaining ingredients.
10. Serve with sliced pickled ginger, reduced-salt soy sauce and wasabi.