1 cup quinoa (washed very well and drained)
2 cups vegetable stock
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
⅓ cup good quality mayonnaise (I like the Sabato Olive Oil Mayonnaise)
1 teapoon wasabi paste (or more depending on taste)
400–500 grams mushrooms (use portobello or swiss brown)
⅓ cup sauerkraut
olive oil, ghee or coconut oil for sautéing
1 garlic clove, finely diced
1 teaspoons finely grated ginger
2 tablespoons tamari (or soy sauce)
1 capsium, deseeded and finely sliced
1 carrot, sliced into fine ribbons on a mandoline
2 zucchini, sliced into fine ribbons on a mandoline
1 large avocado, cut into slices (ripe but firm)
8 nori sheets
The quinoa should be served slightly warm or room temperature (not cold from the fridge) and the mushrooms fresh from the pan. It may look like a lot of components but it’s quite straightforward. Feel free to substitute with whatever vegetables you have on hand. There are notes below on how to roll the cones and YouTube is a handy source of how-to videos.
Place the quinoa in a saucepan with stock and bring to a boil. Reduce to simmer with lid on, slightly ajar for 15–20 minutes until tender. Put lid on tightly and leave to sit for 10 minutes. Remove lid, stir through vinegar and sesame oil. Leave to cool to room temperature.
Mix together mayonnaise with wasabi paste. Add more if you prefer a spicier condiment.
Slice mushrooms. Heat a generous spoonful of oil in a sauté pan over a medium heat. Add mushrooms, garlic and ginger. Cook for 4 minutes, moving frequently. Add the tamari and cook for another 2 minutes.
To serve: Lay out sliced vegetables on a platter or board. Place mushrooms, sauerkraut and wasabi mayo into bowls. Fold the nori sheets in half lengthways to create two long pieces.
To assemble: Take one long nori strip. Use your hands or a spoon to spread 1 very heaped dessertspoon of quinoa on one third of the sheet. Drizzle the quinoa with some of the wasabi mayonnaise. Place fillings on top. Use less than you think, the cone gets tricky to make if you overfill!
Cook's tip: The trick to folding your temaki is this – 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.