Let's make some healthy sushi rolls that is so full of antioxidants!
Note
This is a pressure cooking recipe if you would like to use a normal pot to cook rice ,add double the amount of water after soaking rice in water for at least 30mins before cooking them
In workshops I usually make bigger portion for 7-8 People but
this recipe has been adjusted for 6 rolls.
Ingredients for 6 Maki (small sushi rolls )
Instant pot sushi rice
250g short grain white rice
100g black rice
50g quinoa
480ml water (if you use a normal pot you need 960ml water at least)
Seasonings (just mix well with a spoon)
Rice vinegar 40ml
Mirin 10ml (or sugar )
1/2 tsp salt （Optional)
(rinse all grain well before soaking )
(1) Cook the rinsed grain in a pressure cooker (it takes about 25mins)
(2) When it’s cooked the grain looks like this picture
Mix gently with a spatula and add the combined vinegar.
Let it cool to room temperature, as sushi cannot be made with steaming hot rice.
(3) Wait until the steam stops coming out. It looks red in this picture but it’s
dark purple in reality.
(4)Slice all the veggies as thin as possible .(So they look great when they are sliced)
Veggies of your choice
Carrot
Mango
Avocado
Green onion
Pickled beets
Red cabbage etc ...
Unripe mangoes can be used like vegetables.I really like them.
(5) Pickled beetroot and fresh cabbage can be shredded
with a cheese grater.
(6)Break the sugar-free cornflakes into pieces.
This is used as a topping.
(7)When everything is ready ,start rolling sushi :)
Details on how to roll this inside out sushi rolls (☜click here)
Enjoy with some toppings and the sauce of your choice;)
Topping ideas
Vegan mayonnaise
Cornflakes
Sesame seeds
Sprouts