This delicious and fun sushi recipe is great for lunch or dinner!
Sushi lovers, rejoice! Our algae sushi balls with ahi tuna, avocado, cucumber and quinoa change the whole sushi game. These sushi bags are super easy to make and you don’t need a mat to keep them in shape. A little patience and a few nori sheets will make eating fun! Plus, you can save a few dollars by making your own sushi at home!
Get your rice and quinoa mixture hot
Since sushi rice is a total carbohydrate bomb, we tricked our seaweed sushi ball with some quinoa. Our sushi bag tastes just as good as normal sushi. However, this version rocks with an added dimension of texture and nutty flavor. By providing a mixture of half rice / half quinoa, the carbohydrate load is reduced. In addition, quinoa’s superpower lies in the pseudograin’s role in providing essential micronutrients that are not available in sushi rice. But sushi is not sushi without this delicious white short grain rice, is it?
Due to the fact that seaweed needs moisture to adhere to anything, it is extremely important to keep your starches very warm. The steam from the rice alone combines with the algae and creates a firmer sushi ball. While you can (and probably will) use water, too much water can make your bottom line look mushy. A little rice wine vinegar mixed into the hot rice creates the sweet and sour taste that we associate with sushi. Extra moisture from vinegar also helps the algae to adhere.
Ahi tuna or salmon are best
To maximize the nutrients, try adding a nice oily fish like salmon or tuna. These heart-healthy omega-3s are excellent choices for sushi bags. Better yet, add a large piece of avocado and you’re good to go. While we know raw fish is the best choice for sushi, these little sushi balls are still great with canned or bagged fish.
Seaweed sushi balls come together easily
Nori sheets are easy to find, and you can use either a seasoned or unseasoned sheet. Since I’ve been taught how to make these by seasoning them over a flame or on an electric coil, I’ll include instructions. Sprinkle a few drops of oil on the leaf and rub another leaf on it. Later, add filling to the seasoned side. Sprinkle lightly with table salt or togarashi spice mixture, if available. You can either heat the edges over a burner (be careful not to burn them) or you can leave them as they are. Alternatively, skipping this step will eliminate unnecessary fat and sodium. The sushi ball will still taste amazing.
Once you’ve cooked the seaweed, place a quarter cup of rice / quinoa mixture, a thick strip of fish, a slice of avocado, and a strip of cucumber in the center of the leaf. Ideally, you want to have space around all of the sides of the ingredients to contain the matter. Keep this in mind if you will like gift wrapping.
Sushi bag in gift box
Now it’s time to make food sculptures. Fold the seaweed from all four directions until you can shape it into a ball. If you turn the pouch over, you can actually shape the seam together. If the kelp doesn’t give in easily or starts to break, dip an index finger in a small bowl of water and run your finger over the affected area. If the water doesn’t work right away, just keep working with the ball in your hands and squeeze the algae tighter. It is not uncommon to fail on the first try, which most chefs call “the victim”. Trust the process, be patient, do not rush, and the results will look and taste amazing.
- 10 Seaweed leaves nori
- 1 tablespoon sesame oil
- 1/2 teaspoon Salt-
- 1 1/2 cups rice short grain
- 1 1/2 cups Andean millet cooked
- 2 tablespoon Rice wine vinegar
- 2 Avocados thick cut
- 1 lb ahi tuna seared, cut lengthways into 1/4-inch strips
- I cucumber Cut into long strips, then cut in half
- 2 tablespoon Sesame seeds
Season the seaweed with sesame oil and salt. Rubbing two leaves on one side with the oil only works. Toast the seaweed by gently holding it over the gas burner or electric coil on the stove. This is optional and requires a bit of skill, but it’s worth it.
Mix rice and quinoa, add vinegar and heat either in the microwave for a few minutes or on a saucepan on the stove. Make sure you see that there is actually steam coming out of the mix.
Fill with the seasoned side up, fill the middle with 1/4 cup quinoa / rice mixture, top with a piece of tuna and place a slice of avocado and cucumber next to each other so that the ingredients are neatly lined up. Sprinkle sesame seeds on top.
Make a ball or bag out of the seaweed by tucking the sides in the middle. If the kelp doesn’t give way, dip a finger in a casserole dish made of water and run it along the lively section. Now form the ball in both hands by rolling everything up and squeezing it together. Enjoy!
SmartPoints (freestyle): 10
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To learn more about how to incorporate seaweed into your diet, check out Celebrate Sea Vegetables: 3 Great Seaweed Snacks For Your Healthy Body
Also check out our 5 tips for packing a healthy lunch.
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