Скачать или смотреть quinoa maki sushi (gluten-free)

In this episode, we get a little un-traditional with an accidentally organic quinoa maki sushi. FULL RECIPE BELOW.
White rice is loaded with a high glycemic level, and quinoa makes a fabulous substitution in both flavor and blood sugar control. With tamari instead of soy sauce, you've got yourself a not only beautiful, but healthy and gluten-free take on sushi to do at home!

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QUINOA MAKI SUSHI
sushi:
4 sheets nori seaweed (this is the dried seaweed you find in either Asian supermarkets or in the Asian aisle of your grocery or health food store)
1 cup quinoa
filling (recommended, but do what you want)
cucumber
scallions
avocado
smoked salmon

method:
1. If your quinoa isn't cooked already, soak overnight before preparing sushi to remove the sopanin which is a toxin that the grain uses to protect itself from grazing animals. This will make it more digestible, quicker to cook, and more gentle in flavor. Cook quinoa according to package directions and let cool to room temperature.
2. Slice all filling ingredients into thin batons. Line a bamboo place mat or sushi mat with plastic wrap to keep it clean.
3. Place a sheet of nori sushi, shiny side down, in the middle of the mat. Top with a thin layer of quinoa everywhere on the sheet, leaving just an inch at the bottom, which will be what you adhere to seal up the roll.
4. Place your fillings in a thin line in the middle of the quinoa parallel to the direction you're going to roll (common sense). Salt if your ingredients are not already salty (optional, but I love it.)
5. Dip your fingers in water, and moisten the inch that is not covered in quinoa.
6. Lift up the other side of the sushi roll with your mat and fold the edge over the fillings, tucking it in to make a roll. Using the mat pushing against your hand, make sure it's rolled tight, before finishing to roll it over the part that is moist and not covered in quinoa. This will stick to it like glue, and use your mat to roll the roll back and forth until it's tight and cylindrical.
7. Finish with remaining quinoa, and cut into desired sized maki pieces. Serve with marinated shaved cabbage, tamari (gluten-free soy sauce), and perhaps some sake for a fabulous evening. Or afternoon.

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