Quinoa Maki with avocado and tuna
Preparation
Cook the quinoa in plenty of water until soft and season with rice vinegar and salt. Simmer briefly. Peel, core and slice the avocado and cut the tuna into slices. Place one nori sheet on a bamboo mat and spread a little quinoa over it. Place two slices of avocado, a few chives, soya sprouts and the tuna into the centre. Roll up and moisten the edge of the nori sheet with a little water. Cut to the desired size and serve with wasabi and soy sauce.
- 200g quinoa
- Rice vinegar
- Salt, pepper
- 1 avocado
- 150g fresh tuna (sushi quality)
- 4 nori sheets
- Fresh chives
- 50g soy sprouts
- Light soy sauce and wasabi to serve
