Smoked Salmon and Avocado Hand Roll with Quinoa
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Diane Forley
total prep 146 calories/serving
Adding other grains into a sushi rice rolls enhances flavor, texture and nutritional value. You can also add cooked leftover grains into sushi rice to make a rice blend.
- Place rice and quinoa and water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it boils, reduce the heat, and cover with lid. Cook for 15 minutes. Remove from the heat and let steam, covered, for another 10 minutes. (Alternately, grains can be cooked in a rice cooker.)
- In a small saucepan, heat rice vinegar, sugar and salt. Cook over low heat just until the sugar dissolves. Cool the vinegar mixture.
- Place cooked grains into a large glass or wooden bowl (this prevents any interaction with rice vinegar). Sprinkle the vinegar mixture over the grains and mix gently with a wooden spoon. Allow to cool before forming hand rolls.
- To form hand rolls: Place the shiny side of the nori seaweed face down. Cut the sheet in half, parallel to the perforations. Put ¼ cup of the rice on the nori positioned diagonally from the upper left hand corner 45 degrees. Add 1 slice or 1/2 ounce of smoked salmon, 1 slice of avocado, 1 slice tomato. Begin to roll the long part of the nori around the rice and filling. Continue rolling until it wraps all the way around and forms a cone. With the end of the sheet tucked under the cone, lay it flat on a plate for a few minutes. Brush with water to seal. Repeat with the rest of the seaweed.