Quinoa sushi with herbs, radish and avocado.
I usually just add avocado to my sushi but when I make sushi for myself, I love to add radishes. They add a peppery flavour, a bit of heat – plus it’s a great way to use some radishes from my garden (they are fast growers!). I also like to add some fresh herbs – today I added brahmi, basil and purslane (the purslane is just growing wild everywhere here, so that’s the “wild” part of this sushi, haha). But you can use other herbs or greens as desired – wild garlic would be nice, and lettuce makes a great addition to sushi too!
If you do go foraging for wild herbs, please be sure you you accurately identify the herb before consuming. Also know which parts of the herb are suitable for eating; for example, you should eat the young shoots of purslane rather than the older plants, as the young shoots contain less oxalic acid (which can hinder iron, calcium, and other mineral absorption).
Wild Herb & Quinoa Sushi
- 2 nori sheets
- 2 cups cooked and cooled quinoa
- 1/2 tbs miso paste + 1 tbs water
- 1/2 avocado
- 2 radishes
- Handful of wild herbs (I used purslane, basil and brahmi – feel free to use herbs or greens of your choice)
- On a bamboo sushi place, place 1 nori sheet shiny side down.
- Dissolve the miso in the water and stir it through the quinoa.
- Place half the quinoa evenly over the bottom half of the nori sheet, leaving about 1 inch from the bottom.
- Slice the avocado and radishes, and place half on top of the rice.
- Add half the herbs on top.
- Roll the sushi and seal the edge with some water.
- Slice with a sharp, wet knife into desired lengths.
- Repeat with remaining ingredients.
- Store in fridge until ready to eat!