Happy Canada day weekend everyone! Today I have a semi-Canadian recipe, that it uses Canadian grown quinoa. For those of you who haven’t tried it yet, Golden Quinoa, a Canadian grown strain of quinoa, is stickier then the regular variety, making it perfect for sushi. The taste is similar to regular quinoa, but the colour is a bit darker and the texture less dry. I got mine from Costco, though I’m sure you can find it in the grocery store as well.
For my sushi, I chose to do a dragon roll, covered with teriyaki soaked eggplant and mushroom and creamy avocado. I filled my rolls with tofu, cucumber and carrot, though of course you can use whatever you want. Garnished with white sesame seeds and served with soy sauce and wasabi for dipping, these rolls are way more delicious then what you’d normally get in terms of vegetarian restaurant sushi. Plus it’s kind of fun to roll your own!
How to make uramaki:
uramaki: fillings are wrapped in seaweed with rice on the outside
Step 1: Place half a sheet of nori on a cellophane covered sushi mat. Spread an even layer of sticky quinoa on top, leaving more space by the long edges.
Step 2: Layer your topping ingredients, the eggplant, avocado and mushroom slices, beside the nori. Make sure to approximate the same length.
Step 3: Flip the nori, so that the quinoa faces down, placing in over the toppings. I aligned my edge to the middle of the toppings (as you can see in the photo above), to hide the seam. Most sushi restaurants just place it directly over.
Step 4: Add your fillings in a line in the middle of your nori sheet. The nori edges should be able to overlap over your fillings, or else your roll won’t hold.
Step 5: Roll your roll! Grab the mat and the left-most edge of the nori, folding it over the fillings. Tuck the left-most edge in as tightly as you can before rolling the roll towards the right, making sure the edge of the mat is facing away from the roll, so it doesn’t get stuck in the roll. See the video below for more details.
Step 6: Slice the roll, drizzle with teriyaki sauce, sprinkle with sesame seeds and serve!
Total Time: 30 minutes Serves: 2-4
- 1 Package of Sushi Nori
- 1-2 Sushi Mats
- Cellophane Wrap
- 1 c Quinoa, cooked
- Teriyaki Sauce
- 1 Package Firm Tofu (I used Soyganic)
- 1 medium sized Eggplant/li>
- 1 Portobello Mushroom
- 1 Avocado
- 1/2 Cucumber
- 1 Carrot
- Soy Sauce or Tamari (optional), for dipping
- Wasabi, optional
- Sesame seeds, garnish
- Put 1/2 c to 1 c of Canadian Quinoa into a medium sized pot.
- Add 2 c of water and bring to a boil.
- Turn the heat down to low, and allow to simmer for 15 minutes.
- Remove from heat and allow to cool.
Make the Eggplant and Portobello Mushroom slices:
- While the quinoa is cooking, slice the mushroom into 1/2 cm thick slices, I used a large knife.
- Next, cut your eggplant in half lengthwise and again width-wise.
- Slice width-wise into 0.5 cm thick slices that look like they would fit nicely on top of a sushi roll. I used my mandolin.
- Next, cover a place with paper towel and spread the eggplant evenly over it, so that none of the pieces are touching. You can place a second sheet on top. Microwave for 4-5 minutes.
- Do the same with the portobello mushroom slices, microwaving for 4 minutes.
- Then, using a large bowl, toss each with teriyaki sauce until coated. I did my eggplant and portobello’s separately to keep them organized.
- Set aside for sushi assembly.
Fry the tofu:
- slice the tofu into long skinny pieces, about the length of the block and 1 cm x 1 cm wide.
- Fry in a non-stick pan until browned, rotating as needed.
- You could also use tempeh here to save time.
Slice the vegetables:
- Julienne the cucumber and carrots.
- Remove the avocado from its skin but cutting in half and then scooping it out with a large spoon. Remove the pit. Then, slice as thinly as you can, about 3 mm slices.
- Set aside for sushi assembly.
Making the sushi:
- Break a piece of sushi nori in half, or cut with kitchen scissors.
- Cover your sushi mat with cellophane wrap. It’s probably easiest if you use a large piece and fold the edges over the matt so that it sticks to itself in the back. (I didn’t do this, because I didn’t want to use too much wrap, and it still worked okay.)
- Place the nori onto the sushi mat, shiny side down.
- Take a handful of sticky quinoa and spread over the nori. Add more as needed, it’s better to start with too little because it’s easier to add then to take away. You want the layer of quinoa to be about a half centimeter thick. Leave a half centimeter to a centimeter uncovered around the long edges. Go right up to the edge of the short edges.
- Slide your nori over to the left side of the matt.
- On the right side, place a piece of eggplant even with the top of the nori. Add a piece of avocado and then a piece of mushroom, overlapping each by about a third, as you can see in the video, until you reach the same length as the nori.
- Flip the nori, placing it on top of the eggplant, portobello and avocado. I place the edge of the nori at the midline of the vegetables because I wanted to hide the seem, but most sushi restaurants seem to place it directly on top.
- Add your fillings: tofu, cucumber and carrots. Or whatever else you want.
- Roll the sushi: using your mat, grab the left-ward edge of the nori, bringing over to the right edge and then tucking around the filling ingredients as tightly as possible. Then, making sure that the edge of the mat. and the cellophane are moving away from your roll so that they don’t get rolled into the sushi, roll towards the right side of the mat. (You can watch my video or this video.)
- Slice, garnish with teriyaki sauce and sesame seeds and enjoy!
That’s it for today, happy sushi making and happy Canada day to everyone! How are you celebrating Canada day? Do you have anything special you eat?