Holy Shitake Quinoa Sushi Recipe

Name: Holy Shitake Quinoa Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water; 1 pinch sea salt; 2 tablespoons tahini; 2 tablespoons rice wine vinegar; 3 sheets nori seaweed; 1/2 cup shitake mushrooms; 1 tablespoon low-sodium tamari; 1 tablespoon sesame oil; 2 tablespoons daikon sprouts; 2 tablespoons baked shallots

Servings: persons

1 cup quinoa
2 cups water
1 pinch sea salt
2 tablespoons tahini
2 tablespoons rice wine vinegar
3 sheets nori seaweed
1/2 cup shitake mushrooms
1 tablespoon low-sodium tamari
1 tablespoon sesame oil
2 tablespoons daikon sprouts
2 tablespoons baked shallots

1
Preheat oven to 300 degrees celsius. Rinse quinoa well, place in a pot with water and sea salt, cover and bring to a boil
2
Reduce heat and simmer until all the liquid is absorbed.
3
In the meantime, thinly slice shitake mushrooms. Mix tamari, sesame oil, and mushrooms in a bowl.
4
Spread mushroom mixture on a baking pan and bake for 7 minutes or until mushrooms are browned but not burnt (this will depend on how thinly you have sliced your mushrooms).
5
Once quinoa is ready, remove from heat and stir in rice wine vinegar. Cool, add tahini to help the grain stick together.
6
Proceed with regular sushi making. Place nori sheet, shiny side down on a bamboo mat. Spread quinoa evenly over the first 2/3 of the sheet. Place mushrooms, daikon sprouts and shallots down the centre. Roll and squeeze tight. Slice rolls into bite size sushi pieces.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 1 pinch sea salt, 2 tablespoons tahini, and more.

Yes, Holy Shitake Quinoa Sushi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Holy Shitake Quinoa Sushi

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