This may be the first recipe I have ever made up in my life! Wow, I am super proud of myself. I wish I had taken pictures of the process. I just didn’t know it was actually going to turn into something delicious lol I made enough ingredients to make a second batch, so I promise to add more pictures later… I know if you’ve never rolled sushi, the assembly directions are probably pretty confusing with no pictures.
Update: Pictures added!
1/2 cup uncooked quinoa, rinsed
1 cup water
2 1/2 tbsp white wine vinegar
1/2 tbsp light agave
6 oz salmon
1/2 cup water
1/4 cup white wine vinegar
1 shallot, sliced
1 clove garlic, crushed
Parsley (fresh or dried)
Lemon juice (optional)
8 springs asparagus
2 cups water
2 nori seaweed wraps
Bring 1 cup water 1/2 cup quinoa to a boil. Cover and reduce temperature. Let cook 15-20 minutes until quinoa is chewy but not mushy.
Meanwhile, in a small skillet, bring 1/2 cup water, 1/4 cup white wine vinegar, shallot, garlic, ground pepper, pinch of Italian seasoning, and sprinkle of parsley to a simmer over medium heat. Add salmon, skin side down, and cover. Cook 7-10 minutes, depending on thickness of salmon.
Rinse asparagus. I left mine raw, but you can steam for 3-5 minutes until tender if you prefer. Set aside to cool if you steam Slice avocado (in skin) into strips. I squeezed some lemon juice on them to keep from browning, but it’s not a big deal if you’re going to eat it immediately. (Tip: Leaving the pit in the other half of the avocado will help keep it from browning.)
When salmon is finished, remove from heat and let cool. When quinoa is finished, add 1/6 cup white wine vinegar and 1 tbsp light agave. Fluff to mix.
Lay out nori seaweed wrap on bamboo sushi roller. Scoop half of quinoa onto it and spread evenly. Press gently to compact the quinoa, but don’t mash it up. I like to leave about 1/2 inch at the end of the nori with no quinoa for when I wrap it.
Lay 4 asparagus sprigs, 1/2 avocado slices, and 1/2 poached salmon evenly in rows across the middle of the nori wrap.
Now you’re ready to roll! Start close to yourself, begin rolling the bamboo board until it makes a cylinder. Let the sushi board roll outward as the nori continues to roll under.
I brush water across the 1/2 inch of nori at the end and press gently but firmly to get a good seal.
Cut into 8 pieces, then repeat for the second nori wrap.