QUINOA KITCHARI SUSHI
QUINOA KITCHARI SUSHI. Soaking time: Overnight
Prep time: 1 hour
Cooking time: 30 minutes
Makes: 4 large nori rolls sliced into 6 sushi pieces each
INGREDIENTS FOR QUINOA KITCHARI SUSHI:
Ingredients for the Kitchari (recipe can be doubled)
½ cup yellow split mung dhal, soaked overnight
½ cup quinoa, soaked overnight
3 ½ cups water
3 bay leaves
1 tsp fennel
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp cardamom
1 tsp salt
1 ½ tsp turmeric
¾ tsp black pepper
Ingredients for the sushi
4 nori sheets
½ an avocado, sliced into strips
1 cup Alfalfa sprouts
1 cup red cabbage sauerkraut
½ a large cucumber or 1 small cucumber, sliced into sticks
Ingredients for avocado crème (recipe can be doubled):
½ an avocado
Juice from 1 lemon or.2 limes
¼ cup fresh coriander leaves
Generous pinch of sea salt or Pink himalyan salt
Pinch of chilli flakes (optional)
To serve:
Avocado crème
Tamari or soy sauce
Toasted white sesame seeds
Pickled turnips (naturally fermented with apple cider vinegar and salt for 2-3 days)
Method
1. Set the Instant Pot Duo Crisp to sauté mode and dry roast the fennel and black mustard seeds until the seeds pop. Add the rest of the spices and roast for a few minutes, stirring constantly. You want them to be nice and fragrant. Add the bay leaves, mung dhal, quinoa and water. Set Instant Pot to pressure cook mode and cook for 25-30 minutes.
2. To make the avocado crème – combine all ingredients into a food processor and blend until smooth.
3. To assemble the sushi: place nori sheet onto a sushi mat and gently spread a thin layer of quinoa Kitchari onto the nori leaving about a thumb length space on two opposite sides of the nori sheet. About a quarter way from the edge of the nori sheet make a parallel indent into the quinoa Kitchari so that the fillings can sit nice and snug. First place the cucumber sticks, avocado strips, sauerkraut and then the alfalfa sprouts on top of each other along the indent. Gently fold the nori sheet over the indent with the fillings intact and roll firmly into a nori roll. Using the sushi mat roll the mat around the nori roll tightly to hold into place and allow to rest while you roll the others. Once the rolls have set, gently remove the sushi mat and using a sharp clean knife, slice the roll into 6 pieces.
4. Serve with the avocado crème, tamari, toasted white sesame seeds and pickled turnips. ENJOY YOUR QUINOA KITCHARI SUSHI
Recipe by Mira Weiner (@miraweiner)
Styling by Christi Wasserman (@hello_happiest)
Photography by Samantha Lowe (@createcontentwithus)
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