Ingredients
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2
-
1
-
1
-
2
-
1
-
5 - 6
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Quinoa Maki With Avocado and Cajun Portobello Fillets, A little different take on sushi The blackened portobello mushroom is crispy and spicy, and the avocado provides a nice cooling contrast Quinoa replaces the traditional white rice, so has lots of protein and a great toothsome texture From Chef Tell Ronnen’s The Conscious Cook cookbook , A little different take on sushi The blackened portobello mushroom is crispy and spicy, and the avocado provides a nice cooling contrast Quinoa replaces the traditional white rice, so has lots of protein and a great toothsome texture From Chef Tell Ronnen’s The Conscious Cook cookbook
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Steps
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1
Done
|
Mix the Mayonnaise and Sambal Oelek in a Bowl and Set Aside. |
|
2
Done
|
Stir Together the Quinoa, Vinegar, and Sugar in a Bowl. Spread a Thin Layer of the Mixture on a Sheet of Nori, Covering the Sheet Except For a 1" Space Along the Far Edge of the Sheet. on the Full Length of the Near End of the Nori Sheet, Place Single Strips of Avocado and Portobello, a Sprinkle of Scallions, and Small Dollops of the Sambal Mixture. |
|
3
Done
|
Moisten the Clean Edge of the Nori Sheet Wih a Bit of Water. Beginning at the Filled End, Roll Up the Nori Sheet Ver Tightly(you Can Use a Sushi Mat If You Have One). Press Firmly When You Get to the Moistened Edge to Seal the Roll. Repeat With the Remaining Nori and Filling. Cut Each Roll Into 6 Pieces. Serve With Soy Sauce For Dipping. Enjoy! |
