Southwest Sushi Recipe by Katherine Miller of Kosmic Kitchen
Sushi from the store can be quite expensive, but it's very easy to make and extremely tasty! This delicious recipe makes approximately 36 pieces.
Sushi from the store can be quite expensive, but it's very easy to make and extremely tasty! This delicious recipe makes approximately 36 pieces.
Pre-prep - red onion pickles and toasted seeds - see recipe below.
1 cup black quinoa (yellow can be used if black isn’t available)
1/2 cup amaranth
2 1/2 cups water
1/2 tsp sea salt
1 T umeboshi vinegar
1 1/2 T white balsamic
8-12 collard green leaves - medium size - trim the stem and flatten the raised middle rib with your knife,
blanch in boiling water until green and tender, set aside to cool
2 ripe but firm avocadoes - sliced into thin strips
2 medium carrots - finely julienned
6 scallions cut into long thin strips
1 cup red onion pickles
1 small can chipotle in adobo, vegan mayo (optional)
Wash the grains well and drain through a very fine sieve - the amaranth is very small. Place water, salt and grain in a heavy bottomed pot, bring to a boil, cover tightly and simmer for 20 minutes. Turn the flame off and let sit for 10 minutes or more, then turn into a mixing bowl and add the umeboshi vinegar and white balsamic, mix well - it should be pretty sticky. While the grains are cooking prepare the veggies and blanch the collards.
When everything is ready place a blanched collard leaf on the table with the bottom of the leaf towards you
spread a thin layer of the grain mix over 3/4 of the leaf, right to the edges. Place smear of chipotle and the veggies across the center of the leaf and roll up tightly starting at the bottom. Using a sharp knife slice the roll into 1/2 inch chunks and arrange on a plate. Taste one to make sure you have the right amount of veggies and chili. Adjust as needed and continue until everything is used up
1 cup black quinoa (yellow can be used if black isn’t available)
1/2 cup amaranth
2 1/2 cups water
1/2 tsp sea salt
1 T umeboshi vinegar
1 1/2 T white balsamic
8-12 collard green leaves - medium size - trim the stem and flatten the raised middle rib with your knife,
blanch in boiling water until green and tender, set aside to cool
2 ripe but firm avocadoes - sliced into thin strips
2 medium carrots - finely julienned
6 scallions cut into long thin strips
1 cup red onion pickles
1 small can chipotle in adobo, vegan mayo (optional)
Wash the grains well and drain through a very fine sieve - the amaranth is very small. Place water, salt and grain in a heavy bottomed pot, bring to a boil, cover tightly and simmer for 20 minutes. Turn the flame off and let sit for 10 minutes or more, then turn into a mixing bowl and add the umeboshi vinegar and white balsamic, mix well - it should be pretty sticky. While the grains are cooking prepare the veggies and blanch the collards.
When everything is ready place a blanched collard leaf on the table with the bottom of the leaf towards you
spread a thin layer of the grain mix over 3/4 of the leaf, right to the edges. Place smear of chipotle and the veggies across the center of the leaf and roll up tightly starting at the bottom. Using a sharp knife slice the roll into 1/2 inch chunks and arrange on a plate. Taste one to make sure you have the right amount of veggies and chili. Adjust as needed and continue until everything is used up
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