Serves 2
- 1.5 cups quinoa, cooked
- 1.5 cups wild rice, soaked overnight then cooked
- 1 tbsp rice vinegar
- 1/2 bell pepper, thinly sliced
- 1 mango, thinly sliced
- 1/2 cup papaya, thinly sliced
- 1/2 cucumber, thinly sliced
- 4 nori sheets
- avocado spread:
1 avocado, juice of 1/2 lemon, 1 tsp miso, 1 tsp apple cider vinegar, sea salt to taste – mix ingredients until smooth, adding water if needed - wasabi and soy sauce for dipping (gluten free: use coconut aminos or gluten free tamari)
Combine cooked quinoa and cooked wild rice in medium bowl. Toss with rice vinegar to coat (this makes mixture stickier).
Lay nori sheet flat on a piece of plastic wrap or parchment paper.
Cover nori sheet with thin layer of the quinoa/rice mixture, about 1/2 cup. It’s helpful to have a bowl of water nearby to keep your hands clean, as the rice mixture will be very sticky.
Smear avocado spread over rice, as if you were adding mayo to a sandwich.
Add filling ingredients horizontally in the middle. Using both hands, slowly roll up the sheet. The roll should stick to itself, but if it doesn’t, dab the edge with a little water to seal.
Get creative with the fillings!
Why eat it:
It’s the plant-based protein power of quinoa and wild rice combined with your choice of delicious fillings and wrapped up in (alkaline-forming) nori. Added bonus: Your friends will be impressed that you made sushi rolls.
For athletes:
Seaweed is one of the most alkaline-forming foods, helping muscles recover quickly and lowering cortisol levels.