Kingfish Quinoa Sushi | Page 6Yum Gluten Free

KINGFISH QUINOA SUSHI

{ A RECIPE FROM LUKE HINE’S CLEAN LIVING COOKBOOK SERIES. }

{ INGREDIENTS }

4 nori sheets,
1 cup cooked quinoa
200g thinly sliced sashimi kingfish
1 Lebanese cucumber, julienne
1 large avocado, thinly sliced
4 spring onions, cut into 6cm lengths
1 tablespoon sesame seeds, toasted
halved lime cheeks, to serve
QUICK PICKLED ONION

1 small red onion, thinly sliced into rounds
1 tbsp raw apple cider vinegar
2 tsp maple syrup

{ METHOD }

QUICK PICKLED ONION: Combine the onion, apple cider vinegar and maple syrup in a bowl.

Stand for 20 minutes, stirring occasionally, or until the onions are very soft.

SUSHI: Lay the pieces of nori on a clean work surface.

Place one-quarter of the quinoa along the length of one short end of each nori piece. Top evenly with the kingfish, cucumber, avocado and spring onions.

Roll the nori up tightly to form a small log, then brush the edge with water to seal. Cut in half crosswise. Top with the quick pickled onion and sprinkle with the sesame seeds. Serve with lime cheeks.

Prep time:

Cook time:

Total time:

+ 4 +