As part of an exclusive mini-series, our friends at Lunch Lady Magazine share three of their epic recipes with Habitat. Our first one was a delicious homemade pizza recipe, whereas this is one is more for the sushi lovers out there!
QUINOA YA
- 1 small sweet potato
- 1/2 tbsp olive oil
- 1 cup quinoa, cooked
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 4 nori sushi sheets
- 2 spring onions, cut into long thin strips
- 1 avocado, pitted and sliced
- 1/3 cup coriander, chopped
- Preheat the oven to 200˚C / 400° F / Gas Mark 6.
- Peel the sweet potato and cut into long strips. Lay out on a baking tray, season with salt and toss with olive oil. Bake for 15 minutes until sweet potatoes are soft, but not brown. Remove from the oven and cool.
- In a small saucepan, heat the rice vinegar and sugar, and stir until sugar is dissolved. Sprinkle over quinoa and allow to cool.
- Place a sheet of nori on a bamboo sushi mat and put a quarter of the quinoa on the nori. Evenly spread to every edge.
- Put a combination of sweet potato, spring onion, avocado and coriander on the quinoa, in a horizontal line just off-centre, nearest to you.
- To roll, lift up the end closest to you using the bamboo mat and tightly fold it over the filling, firmly pressing down as you roll. Make sure it’s wrapped as tightly as possible.
- Using a sharp knife, cut the roll into 6–8 bite-size pieces.
- Serve with pickled ginger, soy sauce and Japanese mayo.
MIXED MAKI
- 255g / 9oz sushi rice
- 55ml / 2 fl oz mirin
- 350g / 12oz combination of veggies, cut into long thin strips
- 5 nori sushi sheets
- Rinse the rice really well under cold water.
- Drain thoroughly and put into a large saucepan with 500ml / 1pt of water.
- Bring to the boil, and then simmer for about 25 minutes, or until nearly all the water has been absorbed.
- Remove from the heat, cover with a lid and allow to stand for 10 minutes.
- Spread rice on a large tray and sprinkle with mirin. Allow to cool.
- Once rice has cooled, place a sheet of nori on top of a bamboo sushi mat. Have a small bowl of water at hand to dip your fingers in before you touch the rice.
- Spread the rice over three-quarters of the nori, pushing it to the edges and creating a layer about 5mm / 1/4″ thick. Leave the quarter furthest away from you free of rice.
- Place a line of veggies on the rice just off-centre, nearest to you. Roll up the bamboo mat slowly, tucking in the end of the nori to start a roll and pressing lightly with both hands.
- Remove the roll from the mat, with the joining edges facing down.
- Use a sharp knife to trim the ends, and then cut into 6–8 pieces.
- Serve with pickled ginger, soy sauce and Japanese mayo.
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