Quinoa Temaki Roll with Smoked Salmon, Tamari Seeds and Wasabi Mayo

You are probably thinking this all looks a bit to fiddly but  honestly its not and they are quite yummy I added cucumber and spring onions too, I cook the quinoa in my rice cooker and I cut the nori as said in the recipe then cut it again  into quarters Recipe by Dish

Ingredients

  • 3/4 cup white quinoa
  • 2 cups chicken or vegetable stock
  • 3 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 3 tsp tamari or soy sauce
  • 1 1/2 avocados, cut into slices
  • 1/2 cup good quality mayonnaise
  • 1 tsp wasabi
  • 300-400g hot smoked salmon fillets
  • 6 nori sheets

Method

  1. Place the quinoa in a fine sieve and rinse thoroughly. This eliminates any bitterness it can otherwise have. Place in a saucepan with the stock over a high heat until boiling. Reduce the heat and simmer uncovered for 15-20 minutes until all the liquid is absorbed. Set aside with the lid on for 5 minutes, then remove the lid and leave to cool.
  2. Stir through the rice wine vinegar and sesame oil. The quinoa should be very slightly gluggy so it holds when rolled in the nori sheets.
  3. Place all the seeds in a saute pan over a medium heat and toast lightly for about 5 minutes, gently moving the seeds around to prevent burning. Take off the heat and drizzle with tamari. Toss to coat the seeds evenly. Set aside to cool.
  4. Mix the mayonnaise and wasabi together. Taste and add more wasabi if desired. Cut the salmon into slices or smallish chunks.
  5. Fold the nori sheets in half lengthwise and tear gently to create two long pieces. Use your hands or a spoon to spread 1 very heaped dessert spoon of quinoa onto 1/3 of the sheet.
  6. Drizzle over some of the wasabi mayonnaise, lay pieces of salmon and avocado on top, and sprinkle generously with the toasted seeds.
  7. To fold, take the bottom left hand corner of the nori sheet where you’ve put the quinoa and bring it up to the right hand corner of the section that has quinoa. This creates a cone shape. Wrap the remaining dry section of the nori around to create the full cone and use a tiny bit or water to secure the last little flap of nori.

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