Quinoa Maki With Avocado and Cajun Portobello Fillets
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“A little different take on sushi. The blackened portobello mushroom is crispy and spicy, and the avocado provides a nice cooling contrast. Quinoa replaces the traditional white rice, so has lots of protein and a great toothsome texture. From Chef Tell Ronnen's The Conscious Cook cookbook.”
Quinoa Maki With Avocado and Cajun Portobello Fillets
0 recipe photos
READY IN:25mins |
SERVES:4 |
YIELD:8 appetizer servings |
UNITS:US |
Ingredients Nutrition
- 2 tablespoons mayonnaise (use vegan mayo to keep this vegan)
- 1 tablespoon sambal oelek (Thai chile sauce)
- 1 cup quinoa, cooked in water according to pkg. directions
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 5 -6 nori
- 1 avocado, cut into 1/4-inch slices
- 2 cajun portobello fillets, cut into 1/4-inch slices (see Cajun Portobello Sandwich With Avocado and Remoulade)
- 2 scallions, chopped
- soy sauce
Directions
- Mix the mayonnaise and sambal oelek in a bowl and set aside.
- Stir together the quinoa, vinegar, and sugar in a bowl. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1" space along the far edge of the sheet. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.
- Moisten the clean edge of the nori sheet wih a bit of water. Beginning at the filled end, roll up the nori sheet ver tightly(you can use a sushi mat if you have one). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling. Cut each roll into 6 pieces. Serve with soy sauce for dipping. Enjoy!
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Quinoa Maki With Avocado and Cajun Portobello Fillets