Avocado Mango and Quinoa Nigiri

 

Get ready to have fun in the kitchen while creating edible art that also tastes delicious! Creamy avocado combined with sweet mango on top of seasoned quinoa offers a sweet and savory burst of flavor that will satisfy your taste buds while nourishing your body. Quinoa, avocado, and mango are all packed with nutrients, including vitamin E. Just be sure to take in your artistry before you dive in.

Avocado Mango and 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.

Chef's Notes

Substitutions
In place of quinoa, use organic millet or short grain brown rice.

For the topping, feel free to swap out mango or avocado with mushroom, tomato, or carrot.

Instead of sunflower seeds, use cashews or oat flour.

Troubleshooting the quinoa
If your quinoa is too dry to stick together you may need to add 1-2 tablespoons of water to help it to hold together.

If your quinoa is too moist, either let it sit for 5-10 minutes with the ground sunflower seeds and flax meal or add 1-2 teaspoons of flax meal until it’s able to bind.

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Make the quinoa ahead of time and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 30 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

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