The Sexy Sugar Free Vegan Project: Red Rice + Quinoa Shitake Rolls

The day I discovered how much sugar was lurking in my favourite healthy snack was a sad day. I love sushi. I mean, I really love sushi. And when I investigated my favourite local sushi spot, I discovered that the mayonnaise, the teriyaki sauce, the wasabi... even the rice itself contained sugar (yes, I'm afraid most sushi rice is made by soaking the rice in a mixture of vinegar, salt and sugar to make the rice stick together). When I first tasted these shitake rolls, it had been almost 4 months since my last bite of sushi. Needless to say, it was a jump-up-and-down moment for me. Sushi, my old friend, you're back on the menu! There's also no gluten (since we're using tamari) and I've replaced the white rice with more nutritious red rice and high-protein, fibre-packed quinoa. And I promise, it's easier than it looks.

Red Rice & Quinoa Shitake Rolls
for the rice
1 1/2 cups of red rice
1/2 cup quinoa
1 tbsp black chia seeds
2 tbsp tamari

for the marinated mushrooms
100g shitake mushrooms
100g button mushrooms
1/2 clove garlic, crushed
2 tsp olive oil
1/2 tsp onion powder
1 tsp sesame oil
1 tsp tamari
salt and pepper

for the rolls
1 pkt (10 sheets) of yaki nori for sushi
100g enoki mushrooms
2 tbsp sesame seeds
1/2 head of butter lettuce
1-2 avocados, sliced
a handful of chives
you will also need a sushi mat (see below)

method
First, prepare the red rice and quinoa. Start with the red rice, which you can prepare in a rice cooker or according to the directions on the packet. Meanwhile, do the same for the quinoa, or use this method: add 1 cup of water to 1/2 a cup of quinoa in a small saucepan and bring to a boil. Cover and turn down to simmer for 8 – 10 minutes. When all of the water has been absorbed and the quinoa is nice and fluffy, add the red rice (which should also be ready by now), chia seeds and tamari. Toss well to combine. Let the mixture cool completely in the fridge while you prepare your filling ingredients.

For the marinated mushrooms, thinly slice the button and shitake mushrooms and place in a small mixing bowl with the garlic, onion powder, sesame oil, tamari, salt and pepper. Toss to coat. Heat the olive oil in a heavy based frying pan and very quickly stir fry the marinated mushrooms until just tender.

To assemble the rolls, lay the sushi mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the red rice and quinoa mixture onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 1/2 inch strip along the edge farthest from you. Sprinkle over a pinch of sesame seeds.

Lay the butter lettuce leaves down first, then top with avocado, mushrooms, enokis and chives. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each roll. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.

And that's it! All that's left to do is slice into rolls with a sharp, wet knife and serve with tamari for dipping. What do you think? Was it easier than you thought? I hope so! And, there are so many wonderful variations to the sushi filling you could try – like using leftover marinated tofu from these Tofu Tortillas, or stir-fried broccoli, capsicum, zucchini and tempeh, or even tempura sweet potato... now you're talking! Oh gosh, I'm already hungry again...

How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!