Vegan Quinoa Onigirazu aka Muscle Building Sushi Sandwich
Some brilliant person created what they call an onigirazu, which is a LARGE nori sheet warped sandwich that can fit lots of fun fillings and the perfect refuel meal after your workout. In this version of Onigirazu we decided to use turmeric quinoa instead of the traditional white sushi rice and accompany this sandwich with our very own delicious miso ginger sauce.
Course Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
2organic nori sheet
pinchof black pepper
Any veggies of your choice will work here. Be creative. We use:
1/2roasted/cook or pickled beet
1leaf of Swiss chard or Romain lettucegives the sandwich a nice crunch
Pour the quinoa into a fine mesh strainer and rinse under running water for at least 30 seconds. Drain well.
Combine the rinsed quinoa and water with turmeric, pepper and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
While the quinoa is cooking prep your veggies. Wash, peel, slice, shred, etc.
Miso Ginger Sauce
Blend all ingredients in a high speed blender until smooth and creamy, adding water as needed.
Lay out individual nori sheet on a length of cling wrap, on a working surface, shiny side down.
Drop 1/4 of the quinoa in the center, and flatten.
Now pile veggies of your choice (chard, avocado, carrot, beet, cucumber, cilantro) over the quinoa (right to the edges of the quinoa).
Top with second 1/4 of quinoa.
Fold the nori as a package, bringing up each corner to meet in the middle, with some overlap.
Fold the cling wrap up over, seal relatively tightly, then flip over and let sit five minutes.
Prep up the second nori wrap in the same way.
Slice packets in half using a sharp, wetted knife, and enjoy either warm or (same day) cold. Dip in the miso ginger sauce as desired.