Cucumber Quinoa Sushi
Packed with cucumber and red pepper, these vegetarian sushi rolls are made even healthier with the addition of protein packed quinoa.
Makes 4 entrée servings
1 SUNSET® Red Sweet Bell Pepper, cut into matchsticks
1/2 SUNSET® Cucumber, cut into matchsticks
1 cup quinoa
2 tbsp rice wine vinegar
2 tbsp granulated sugar
1 tsp salt
8 nori sheets
Soy sauce, wasabi and pickled ginger
Prepare the quinoa according to package directions. Stir in the vinegar, sugar and salt; cool completely.
Lay a sheet of parchment paper on a flat surface. Trim the nori so its width matches the length of the vegetables; place on the parchment. Spread about 1/2 cup quinoa on the nori, leaving a 1-inch (2.5 cm) strip at the top.
Arrange cucumber and red pepper along the bottom of the nori. Use the parchment to tightly roll the nori over the filling into a log. Brush water over the top strip of the nori to help it adhere; cut into 4 portions. Repeat with remaining ingredients. Serve with soy sauce, wasabi and pickled ginger.
Add pieces of leg-style imitation crab for added protein and delicious flavor.