quinoa tuna & avocado rolls

hey guys! i’m back with another recipe, requested by my basset hound loving, triathlon dominator, friend Sara!

a few days ago, i was thumbing through pinterest, when i spotted this recipe.  i knew as soon as i pinned it, i need to go get supplies to make it, because i wouldn’t be able to stop thinking about it!

i didn’t really take exact measurements (since i wasn’t planning on posting this recipe) but i’ll give you my guestimate.  and if you like a structured recipe, you can find what the original creator used.

sushi

quinoa tuna & avocado rolls

(serves 2) *this is all guessing, i didn’t measure anything!*

ingredients:

  • 4 oz. sushi grade tuna steak
  • 6 pieces of nori paper
  • 1 cup of quinoa (you wont use a whole batch of cooked quinoa)
  • 1 small cucumber
  • 1 small avocado
  • 2 cups of low sodium chicken broth (or water)
  • optional: braggs liquid aminos and wasabi for dipping
  • other add-ins: crabstick, cream cheese, carrots, etc.

directions:

add quinoa to pot and toast over high heat for about 1 minute. add low sodium chicken broth to quinoa and let it come to boil.  once boiling, turn to simmer and cover with lid.  let simmer for 10 minutes. DO NOT open the lid during these 10 minutes.

while quinoa is cooking, prep the rest of the items.  cut up tuna, avocado, and cucumber in thin slices so they can easily be assemble onto the sushi rolls.

once quinoa has cooked for 10 minutes on low heat, remove from hot burner and let sit for 5 more minutes.  DO NOT open the lid yet!!  i believe this is what gave me a stickier quinoa that was very easy to stuff in the rolls.

after the quinoa is done cooking and sitting, prepare nori sheets as noted on package (i had to heat mine over a stove top burner).  add about 2 tablespoons of quinoa to each sheet, then layer toppings of choice;  some i added avocado + cucumber and others tuna + avocado, this part really is your own preference.

once you have all your fillings complete, roll the sheets of nori to wrap everything up.  to seal the rolls, i just run my finger, dipped in water, along both edges of nori and that usually does the trick.  it will also help to place them seam-side-down, so that the heat from the quinoa will also seal them (this is where a bamboo mat would come in handy, but i don’t have one).  once rolled, slice (carefully), and enjoy!

nutritional stats (for 3 rolls – guessing how much quinoa is used): 283 cals, 23 g carbs, 14 g fat, 21 g protein, 175 g sodium

this is only my second time actually making sushi rolls, but it was a lot easier than my first time around, which was in college.  i believe the key to making a good sushi roll is practice.  not everyone can make sushi art like this girl!  the possibilities really are endless when it comes to your add-ins.  i would have loved to make some with crabstick and cream cheese, but because of the 24 day challenge, i tried to stay about from the processed crab and the dairy of the cream cheese!

if you try these out, please let me know what you thought about the process and how you liked them!

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