Growing up, my family always brought Korean sushi rolls, “kimbap,” for summer picnics at the beach or the park. Rather than using white sushi rice, I created my own version of sushi rolls made with quinoa and amaranth grains.
INGREDIENTS:
- White Quinoa (1 cup)
- Amaranth (1 cup)
- Rice Vinegar (2 tablespoons)
- Honey or Agave or Sugar (1 teaspoon)
- Salt
- Asparagus (steamed)
- Carrot (steamed)
- Cucumber
- Daikon
- Avocado
- Fish Cake
- Egg
- Seaweed Sheets
