Angelo's Veggie Sushi Rolls  Photo by Sian Proctor

Angelo’s Veggie Sushi Rolls
Photo by Sian Proctor

Angelo and Yajaira help the crew celebrate the beginning of the last month by making Spicy Veggie Sushi Rolls submitted to the HI-SEAS recipe contest by Michele McGinn. Angelo adds an extra special treat by growing fresh sprouts for the sushi. Here is what Michele and Jessica said about their recipe:

My hope is that this recipe will create a night of laughter, fun, something new and camaraderie with the crew on “sushi” night.

You can see from the final picture below that we did just that. Thanks for helping us celebrate!

Spicy Veggie Sushi Roll Ingredients  Photo by Sian Proctor

Spicy Veggie Sushi Roll Ingredients
Photo by Sian Proctor

Ingredients:

  • 2 c chopped shiitake mushroom
  • 2 c cooked Quinoa
  • 1 c rehydrated spinach
  • 2 c rehydrated broccoli
  • 1 package tofu
  • Nori Sheets
  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 c sprouts

Wasabi Dressing

  • 4 tbsp mayonnaise
  • 2 tbsp wasabiko powdered horseradish

Directions:

  1. Start with the Quinoa. Recommend making in advance as it holds up well in the cooler (up to 1 week) and then already cold for the rolls. Mix Quinoa and water and bring to a boil. Cover and simmer for 15 mins.
  2. Take the tofu and place in a bowl with the soy sauce and rice vinegar. Let marinate for 15 minutes while quinoa is cooking.
  3. Remove the quinoa from heat and let site for 5 additional minutes while covered. Uncover, fluff with fork and cool.
  4. On a clean surface, lay out your nori sheets with the matte side up. If you do not have a bamboo sushi mat, you can set on wax paper or just the clean counter.
  5. Start at the bottom of the sheet and add the quinoa. Cover in a thin layer all the way to the side edges and a little less than 3/4 of the sheet.
  6. Near the bottom edge add the tofu, mushrooms, broccoli, spinach, and sprouts (or any combination) in an even layer all the way across the length of the sheet to ensure they are in every bite (it will take up about 1/3 of the sheet)
  7. The final touch is mixing the mayonnaise and wasabiko powder to add a creamy heat. Layer this on top of the tofu. Again making sure it is spread evenly length wise across the sheet.
  8. Now the fun part. Roll the sheet tightly until you reach the end. Wet – lightly with water/rice vinegar until a tight stick. If you have a bamboo roll you can really pack and tighten the roll. If not no worries it will still taste just as good.
  9. Then cut in even pieces (wet the knife with the water/rice vinegar mix).
End of 3rd month - beginnin of the last month party Photo by Sian Proctor

End of 3rd month – beginnin of the last month party
Photo by Sian Proctor