House of Asia > Recipes > Nikkei sushi – sushi with quinoa

Nikkei sushi – sushi with quinoa

2 servings

mild

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A fusion of Japanese precision and Peruvian freshness. Instead of traditional rice, quinoa is used, and the centerpiece is delicate white fish and creamy avocado. Nikkei sushi is a culinary journey in its most fashionable form. Light, healthy, and full of flavor.

over 30 minutes

Ingredients

200 g Nikkei rice
2 nori sheets, cut in half vertically
120 g white fish fillet, e.g. sea bass, cut into thick slices
1 ripe avocado, pitted, peeled, cut into strips
2 tablespoons of black sesame seeds

To serve:
Pickled ginger
Gluten-free soy sauce

A method of preparing

Toast the sesame seeds in a dry pan and remove them immediately to avoid burning.
Cook the Nikkei rice according to the package directions. Then add the sesame seeds and mix everything together.
Wrap a bamboo mat in plastic wrap. Lay a nori sheet vertically (shiny side down) and arrange the Nikkei rice mixture on it, leaving a 1 cm wide strip at the top. Flip the sheet over, mixture side down. Place the fish on the nori along with the avocado. Gently roll the nori into a log.
Cut the roll into 5 pieces and serve with pickled ginger and soy sauce.