Yummy Yam & Quinoa Sushi Rolls

Sushi rolls are actually super easy to make. It just takes a little preparation time and some practice! I love to make these and bring them to parties and pot lucks. Beautiful, colorful, and yummy, your friends will be impressed!

I prefer to use quinoa because it is higher in protein than brown rice. Also, it tends to stick together pretty well so it’s easier to work with.

Soak the quinoa overnight (for at least 6 hours) in water and a squirt of lemon juice. Soaking grains helps to get rid of the phytic acid coating that makes them hard to digest for some people. Quinoa in particular can have a bitter flavor if it’s not soaked beforehand. Rinse well, and you’ll see some soapy residue. Those are soapamines that are shedding off. Good riddance! Those soapamines and the phytic acid prevents aborption of minerals from the grains.

Cover the quinoa with pure water (about 2 inches above) and bring to a boil. Add a strip of Kombu seaweed into the pot to mineralize the grains and give yourself a super nutrition boost! Minerals nourish your system, strengthen your bones, tone your nervous system, and even boost your metabolism. You can find Kombu seaweed in the Asian or macrobiotic section of your local health food store. Simmer for 35 minutes or so. Let cool.

Meanwhile, chop up whatever vegetables you have on hand. This time around I had some cooked yams, steamed kale, green onions, avocado, and carrots. Cut them into long strips.

Place a sheet of Nori seaweed, shiny side down, onto a bamboo sushi rolling mat. Then, grab a handful of quinoa and spread it across the bottom of a sheet of Nori seaweed. Add on your various vegetables, making sure you don’t pile them on too thick or it will be hard to roll up!

Now here’s the tricky part! Using the bamboo roller mat, pinch the end closest to you closed across the top of all the goodies and then “roll” it closed. You may need a touch of moisture to “stick” the sheet closed at the end. Simply wet your finger and pat the edges.

Use a super sharp knife to slice the final roll into pieces. The ends may look too funky to serve, so just eat them yourself! If you don’t have a super sharp knife, a serrated knife works well.

Because I am avoiding wheat gluten, I serve the sushi with wheat free tamari (yes, soy sauce has wheat in it). Enjoy!

Keep me posted on your own sushi making adventures!
Yours in Health,
Sylvie Nalezny, MA, CNE
www.realfoodnutrition.com
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About nutritionthatworks

Sylvie Nalezny has a Master's degree in Holistic Health Education and is a certified Nutrition Educator. She has worked as a Nutritionist specializing in weight loss and overcoming sugar addiction and as a Wellness Coach, helping people to create healthy habits.

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