Mushroom Bacon Sushi
INGREDIENTS
4 nori sheets
Quinoa:
4 cups of cooked quinoa
1 tbsp apple cider vinegar
1 tbsp date syrup
1 tbsp tahini
Fillings:
HV Mushroom Bacon https://youtu.be/NMYt2D-woxo
1 avocado, sliced
1 large mango, sliced
INSTRUCTIONS
Combine tahini, date syrup, and apple cider vinegar in a bowl and mix. Add mixture to well cooked quinoa.
Place a nori sheet on your sushi mat glossy side down. Make sure your nori is lined up with the edge of the mat.
Evenly spread some quinoa mixture to cover your nori sheet, leaving a 1.5- edge uncovered.
Line your ingredients up in the center of the quinoa layer (as shown in video)
Carefully lift the edge of your sushi mat and begin to guide it over and around your filling, bring the edge of the mat down to meet the edge of your quinoa and gently pull back to tighten your roll.
Lift the sushi mat and lay flat.
Dampen the edge of your nori sheet with some water and roll to seal your sushi roll
Using a sharp knife, cut your sushi roll into desired thickness.
Drizzle with some spicy mayo and/or pesto mayo, and garnish with black sesame seeds. Dip in coconut aminos as desired.
Enjoy!
