Sushi is one of my favourite things to make – it’s really playful, and generally goes everywhere when you’re making it… but it’s so delicious all the same! As a dancer, having a filling lunch is not always easy, as my breaks are short and the last thing I want is to be bloated in a leotard… a good look, I think not! When I have those days that I can’t sit down and really enjoy my lunch, but find myself on the go, (healthy) sushi is always my go-to. I love making a big batch and putting them in a Tupperware to go, as they are the perfect bite-size portion so you can dip in and out regularly throughout the day. Unlike regular sushi, I love to use quinoa, as it is far far more nutritious than bleached and sweetened white sushi rice!
Quinoa is a nutritional powerhouse and one of my favourite grains. It’s raved about for being a fantastic source of plant protein, as it is the only grain that contains all nine essential amino acids. It is also a great source of fibre and contains oleic acid, the heart-healthy fats, that are known to make olive oil so nutritious. We spread the quinoa on a layer of avocado cream, which is just the most amazing thing as it oozes flavour and is so deliciously light & creamy. We then top the quinoa with some raw red pepper, carrot and zucchini matchsticks and rolled up into a delicious sushi wrap, and cut into smaller rolls. I then love to dip it in the most fantastic sesame-miso dip, which is just to die for!
6 Nori sheets
1 red pepper
1/2 cup quinoa
2 tsp apple cider vinegar
Start by placing the quinoa in a saucepan and covering with 1.5 cups of water. Bring to the boil, reduce to a simmer and simmer until cooked through, then place on the side to cool. Meanwhile make the avocado cream by whizzing the avocado, lemon and apple cider vinegar in your blender or food processor.
Prepare the red pepper, carrot and zucchini by slicing them into thin strips.
To make the sushi roll put a strip of the avocado cream down the left-hand side of the nori. Top it with a little quinoa and a few strips of raw veggies. Roll it very tightly to the other side. Chop into smaller pieces with a sharp knife. You can halve it if you prefer.