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Aspen's Famous Sushi

DelectablePlanet's picture
Here is creative way to experience a traditional food with an international flair. Created by five-year-old Aspen and her mother.
Ingredients
  Quinoa 1 Cup (16 tbs)
  Sea salt 1 Pinch
  Water 2 Cup (32 tbs)
  Ground flax seeds 1⁄2 Cup (8 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Shredded zucchini 1 Cup (16 tbs)
  Ripe banana 1
  Strawberries 10 , sliced
  Nori seaweed sheet 5
  Chocolate sauce 10 Milliliter (for dipping)
  Tamari sauce 10 Milliliter (for dipping)
  Agave nectar 10 Milliliter (for dipping)
Directions

GETTING READY
1. Grind up the flax seeds in a grinder and set aside.
2. Shred the carrots and zucchini. Set aside.
3. Slice the strawberries and set aside.

MAKING
4. In a pan, add the quinoa, 2 cups of water and salt and bring to a boil. Lower to simmer, cover and cook for 15-20 minutes, or until all of the liquid has been absorbed. Let it cool.
5. When the quinoa is cooled enough to handle, squish in the banana with your hands or with a spoon. Add the vegetables and flax seed.
6. Place a nori sheet, shiny side down, on a bamboo sushi mat. Dip you hands in a bowl of water and then take a large handful of the quinoa mixture. Gently pat it on to the nori sheet, spreading it evenly. Leave about 1/2 inch of nori quinoa-free.
7. Top with strawberries and roll - gently but firmly - using the bamboo mat to form the roll. Wet the end of the nori so that it will stick together.
8. Slice with a very sharp knife - this will ensure that the roll will keep its shape and keep the ingredients from squishing out.

SERVING
9. Serve with chocolate, agave or tamari sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Boiled
Dish: 
Sushi
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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