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.”
8 appetizer servings

Ingredients Nutrition


  1. Mix the mayonnaise and sambal oelek in a bowl and set aside.
  2. 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.
  3. 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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