¾ cup white quinoa
2 cups chicken or vegetable stock
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup sesame seeds
3 teaspoons tamari or soy sauce
1½ avocados (ripe but still firm), cut into thick slices
½ cup good quality mayonnaise
1 teaspoon prepared wasabi
300-400 grams hot smoked salmon fillets
6 nori sheets
Place the quinoa in a fine sieve and rinse thoroughly. This eliminates any bitterness it can otherwise have. Place in a saucepan with the stock over a high heat until boiling. Reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed. Set aside with the lid on for five minutes, then remove the lid? and leave to cool. Stir through the rice wine vinegar and sesame oil. The quinoa should be very slightly gluggy so it holds when rolled in the nori sheets.
Place all the seeds in a sauté pan over a medium heat and toast lightly for five minutes, gently moving the seeds around the pan to prevent burning. Take off the heat and drizzle with tamari. Toss thoroughly to evenly coat the seeds. Set aside to cool.
Mix mayonnaise and wasabi together. Taste and add more wasabi if desired. Cut the salmon into slices or smallish chunks.
Fold the nori sheets in half lengthwise and tear gently to create two long pieces. Use your hands or a spoon to spread 1 very heaped dessertspoon of quinoa onto one third of the sheet. Drizzle the quinoa with some of the wasabi mayonnaise. Lay pieces of salmon and avocado on top and sprinkle generously with the toasted seeds.
To fold your temaki: Take the bottom left hand corner of the nori sheet where you’ve put the quinoa and bring it up to the top right hand corner of the section that has quinoa. This creates a cone shape. Wrap the remaining dry section of nori around to create the full cone. Use a tiny bit of water to secure the last little flap of nori. You can also check out YouTube for helpful videos.