• 8servings
  • 30minutes
  • 146calories

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Nutrition Info . . .

VitaminsA, B9, B12, H, C
MineralsChromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup Jasmine or Basmati rice

  2. 1/2 cup quinoa

  3. 1 1/2 cups water

  4. 2 tablespoons rice vinegar

  5. 2 tablespoons sugar

  6. 1/2 teaspoon salt

  7. 4 ounces smoked salmon

  8. 1 avocado , skin and pit removed, cut into 1/2-inch strips

  9. 1 Roma tomato , sliced into 1/4-inch slices

  10. 4 nori sheets

Instructions Jump to Ingredients ↑

  1. Place rice and quinoa and water into a medium saucepan and place over high heat. Bring to a boil , uncovered. Once it boils, reduce the heat, and cover with lid. Cook for 15 minutes. Remove from the heat and let steam , covered, for another 10 minutes. (Alternately, grains can be cooked in a rice cooker.)

  2. In a small saucepan, heat rice vinegar, sugar and salt. Cook over low heat just until the sugar dissolves. Cool the vinegar mixture.

  3. Place cooked grains into a large glass or wooden bowl (this prevents any interaction with rice vinegar). Sprinkle the vinegar mixture over the grains and mix gently with a wooden spoon. Allow to cool before forming hand rolls.

  4. To form hand rolls:

  5. Place the shiny side of the nori seaweed face down. Cut the sheet in half, parallel to the perforations. Put ¼ cup of the rice on the nori positioned diagonally from the upper left hand corner 45 degrees. Add 1 slice or 1/2 ounce of smoked salmon, 1 slice of avocado, 1 slice tomato. Begin to roll the long part of the nori around the rice and filling. Continue rolling until it wraps all the way around and forms a cone. With the end of the sheet tucked under the cone, lay it flat on a plate for a few minutes. Brush with water to seal . Repeat with the rest of the seaweed.


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