Avocado and Mango Quinoa Nigiri

Sushi-making can bring out your inner artist! Forming the oval-like nigiri shape, wrapping the quinoa with a piece of nori, carefully placing the mango and avocado on top, and finishing it off with a drop of Sriracha and a sprinkle of paprika make this piece of art almost too good to eat. Almost! Because it tastes pretty darn good, too, just be sure to take in your artistry before you dive in.

Avocado and Mango Quinoa Nigiri

Ingredients

Quinoa Nigiri

 1 ½ cups organic quinoa (cooked)

 1 tbsp organic tamari (reduced-sodium, or coconut aminos)

 ½ tbsp organic rice vinegar

 ½ tbsp maple syrup (or date paste, link in Chef’s Notes)

 ¼ cup raw sunflower seeds (ground into a meal)

 1 tbsp flax meal

 1 nori sheet (cut into 3 ½” x ¾” pieces, for wrapping around the nigiri)

Toppings

 1 mango (fresh, cut into 2 ½” x ¾” strips)

 1 avocado (fresh, cut into 2 ½” x ¾” strips)

 1 jalepeño (optional, diced)

 Sriracha (optional, to taste)

 2 dashes smoked paprika (optional, +1 dash as desired)

Directions

1

Add the quinoa, tamari, rice vinegar, and maple to a medium bowl. Mix well.

2

Stir in the ground sunflower seeds and flax meal until well combined. At this point you should be able to mold the quinoa mixture into an oval shape. If not, let it sit for a few minutes, giving the mixture some time to bind. (See Chef’s Notes for troubleshooting tips.)

3

With clean hands, form the quinoa into oval shaped logs, about 2 ¾” long and ¾” wide. Place each one on a cutting board or serving plate. You should have 12–15 quinoa sushi logs.

4

Wrap each one in the center (wrapping around the width) with a strip of nori sheet.

5

Place a strip of mango on top of each quinoa log, followed by a strip of avocado.

6

Top with a drop of Sriracha and a piece of diced jalapeño, if using.

7

Sprinkle with a bit of smoked paprika, if desired.

https://foodrevolution.org/recipes/avocado-and-mango-quinoa-nigiri/