Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more
Do you guys ever have those kinds of days, where you cannot decide what to make for lunch or dinner? It happens to me a little too often, so the other day I decided to just make a little bit of everything – there’s no such thing as too much food right?! ;)
I made a big platter with my favorite colorful rice paper rolls, quinoa veggie sushi (recipe below), edamame beans, miso and peanut butter dip + lots of fruit and veggies to snack on, so delicious! I think I am going to make something similar the next time I am having a girls night in, it is perfect to snack on while gossiping and catching up – I just need to add a little bit of wino to the mix ;)
Quinoa sushi – yields 5-6 rolls:
1/2 cup quinoa
1/2 cup sushi rice
1.5 cup water
5-6 sheets of nori
3 tablespoons sesame seeds
Fillings of choice, I used: cucumber, mango and avocado
If you want to add raw fish then make sure read this first to get “sushi friendly” fish.
Dippings of choice, I used: soy sauce, miso dip and chili mayo (I’m so addicted to this stuff, not in any way healthy though)
- Start by rinsing the rice and quinoa in water and then add both to a small saucepan along with 1.5 cup of water. Bring it to a boil on high heat and as soon as it boils turn the heat all the way down and let it simmer with the lid on for about 15 minutes. When it is done, take it of the stove (do not at any point lift the lid) and let it rest with the lid on for 15 minutes. Set it aside to cool.
- While the rice cools you can toast the sesame seeds on a dry pan on medium to high heat until they are light golden and fragrant + cut your veggies of choice into thin strips. When the rice have cooled down you are ready to make your sushi.
- Place a nori sheet on a bamboo mat (I use this kind) or a flat surface (the bamboo mat is not at all necessary and I often make sushi without it), add about 1/6 or 1/5 of the rice and make sure to leave some space in the top and bottom. Add your fillings of choice, make sure not to add too much or it will be hard to roll. Aaand since I have no idea how to properly explain how you should roll it – I mean it is super easy, but explaining how to do it, not so much – I have found a video that shows how you can roll it right here and a great explanation right here.
- Repat until you have used the rest of the quinoa/rice mix, I got 5 rolls from it. You need a very sharp knife to cut the rolls, run it under cold water and slice the rolls into 8-10 pieces. Serve right away, enjoy!