Scott:
Ana:
Alex:
Ingredients
- Quinoa Rice:
- 1 1/4 cup uncooked rinsed quinoa
- 1 1/2 cup water
- 1/3 cup rice vinegar
- 2.5 Tbsp honey or sorghum syrup
- 1/2 Tbsp sugar
- 1 tsp salt
- Tofu:
- 4 oz firm tofu
- 1/2 cup flour
- 1/2 cup cornstarch + more for dusting
- 1/4 tsp salt
- 1 cup cold carbonated water
- Handful of ice cubes
- 4 Tbsp unsweetened shaved coconut
- 4 Tbsp panko breadcrumbs
- Oil for frying
- Curry Mayo:
- 1/2 cup mayonnaise
- 1/2 tsp minced garlic
- 1 1/2 tsp Madras curry powder**
- 1/4 tsp chili garlic paste
- Pinch of cayenne pepper
- Salt and pepper to taste
- 4 4x7-inch nori sheets
- 1/2 cup thinly sliced cabbage
- 1/2 of a carrot thinly sliced
- 1 green onion sliced lengthwise
- 1/2 avocado thinly sliced lengthwise
Steps
Make the quinoa Rice:
This part should be done well in advance!
Boil quiona and water for 20 min. Quinoa should be slightly undercooked
Meanwhile, combine vinegar, honey, sugar, salt.
Combine quiona and dressing and cool to room temperature.
Make the Tofu:
Slice tofu in 1/2cm slices. Dry in paper towels
Heat oil to 350 F in a wok.
Gently combine flour, cornstarch, salt, carbonated water. Gently add in ice cubes, coconut, breadcrumbs.
Cut tofu into "noodles". Coat with cornstarch. Then with coconut batter. Fry until brown.
Make Mango Curry:
Mix all ingredients together.
Make Sushi (4 rolls):
Place nori on rolling mat, rough side up. Coat 3/4 cup (150g) of quinoa on bottom 3/4 of nori. At 1/4 of horizontally across center of rice. Add 1/4 of cabbage, carrot, green onion, avocado.
Roll up sushi and rest seam-side down for 5 min. Slice into 5 pieces.
Serve sushi with mayo curry