When I host sushi workshops I usually don’t use brown rice.
This is because brown rice makes rolling sushi more difficult than it needs to be.
So this is an option of healthy white rice.
Why is it better than 100% white rice?
Quinoa is a whole food, so it is rich in vitamin Bs and minerals,
It has a perfectly balanced amino acids(an excellent source of protein), is high in fibre and can be cooked in the same length of time as white rice.
Ingredients
for 3-4 big sushi rolls.
Short grain white rice 300g
Quinoa 100g
Water 480ml
Rinse rice and quinoa 3-4times until the water is clear.
Soak them in cold water for 30mins if you want to eliminate water-soluble nutrition inhibitors.
Strain it.
Add clean water and rinsed grain in the pressure cooker.
Start pressure cooking them. (it takes 25mins)
I use a pressure cooker called Instant Pot but if you use a normal pot ,you need to add at least double the amount of water of the weight of grains.
You don’t have to add any salt when you cook them.
In my opinion it is better to season the rice after it is cooked, as the saltiness almost disappears while cooking.
You can use this healthy sticky quinoa rice to roll any sushi you would like:)
Enjoy!
