Rainbow nori rolls
Prep
20 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
15 min
Serves
4
Skill
These healthy and colourful rolls may look exotic but they are easy to make. This trendy twist is filled with protein packed quinoa and colourful vegetables that make a great food to eat and work or away from the home.
Ingredients
- 1 cup black quinoa, rinsed and drained
- 2 cups water
- 2 tbsp apple cider vinegar
- 4 sheets nori
- ½ small fresh beetroot, peeled and cut into matchsticks
- ¼ capsicum, peeled and cut into matchsticks
- ¼ carrot, peeled and cut into matchsticks
- handful of pea sprouts
Avocado cream
- 2 avocados, peeled and chopped
- 3 tsp apple cider vinegar
- ¾ tsp salt
Nutrition per serving
1183 kJ
energy kj
8.9 g
protein
2.8 g
saturated fat
6.4 g
dietary fibre
27.2 g
carbohydrate
3.6 g
sugars
331 mg
sodium
Method
- Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.
- Place a sheet of nori shiny side down on sushi mat or bench.
- Spread quinoa over nori leaving 2cm at short end.
- Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
- Roll up firmly towards the end with 2cm gap. Cut in half.
- Repeat with remaining nori sheets and ingredients.
- Serve with soy sauce. Makes 8 (2 per serve).
Avocado cream
- Place all ingredients in a food processor and process until smooth and creamy.
- 1 cup black quinoa, rinsed and drained
- 2 cups water
- 2 tbsp apple cider vinegar
- 4 sheets nori
- ½ small fresh beetroot, peeled and cut into matchsticks
- ¼ capsicum, peeled and cut into matchsticks
- ¼ carrot, peeled and cut into matchsticks
- handful of pea sprouts
Avocado cream
- 2 avocados, peeled and chopped
- 3 tsp apple cider vinegar
- ¾ tsp salt
Nutrition per serving
1183 kJ
energy kj
8.9 g
protein
2.8 g
saturated fat
6.4 g
dietary fibre
27.2 g
carbohydrate
3.6 g
sugars
331 mg
sodium
- Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.
- Place a sheet of nori shiny side down on sushi mat or bench.
- Spread quinoa over nori leaving 2cm at short end.
- Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
- Roll up firmly towards the end with 2cm gap. Cut in half.
- Repeat with remaining nori sheets and ingredients.
- Serve with soy sauce. Makes 8 (2 per serve).
Avocado cream
- Place all ingredients in a food processor and process until smooth and creamy.