Sushi without the rice

I substituted the rice with quinoa for whole grain and more fiber and folate. I was also able to play around with the toppings I want in my sushi roll. I added avocado (which usually restaurants don't give you a whole lot of avocado) and prosciutto ham (for my indulgence).

I don't know about you guys, but I always end up eating so much rice when I go for sushi. So I decided to make my own sushi - without the rice.

This is basically all you need:

• Cooked quinoa
• Nori sheets
• Bamboo roller
• Toppings of your choice (I have tuna mixed with wasabi mayo, mashed avocado, cucumber sticks, chopped carrots)

1. Cook the quinoa according to the package's instructions or until the water is absorbed. Quinoa should be fluffy and slightly sticky. Season with a few drizzle of sesame oil.
2. Chill quinoa in fridge until cool.
3. Lay a sheet of nori on your bamboo roller.
4. Cover half of your nori with quinoa on one side of the sheet. Try to even out the quinoa so it's as flat as possible. 
5. Leave about 1/2" of nori on both sides. (I didn't do that in the photo and my toppings started spilling out from the sides when I rolled it up)
6. Fill with toppings of your choice! 
7. Use the bamboo roller to help fold the nori sheet over your toppings. Slightly squeeze to tighten as you wrap the sheet around.
8. Once you have your roll, use a sharp knife to cut cross-sectional. (Yes the ends will be messy)

I think quinoa works better with sushi roll than maki because it's not as sticky as sushi rice. I put too much quinoa and too little toppings in my rolls, a thin layer of quinoa should be enough so you can add more toppings. The nori holds together pretty well