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Feed them right from the start

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our gift to you

Feed them right from the start


Coconut Quinoa and Tuna Nori Wraps

Serves: 4-6|Prep: 10 min

Egg Free Gluten Free Nut Free

Serves: 4-6|Prep: 10 min

Don’t be put off by trying these at home – you don’t need to be a master sushi chef! We have swapped the white rice for healthier quinoa, and added some coconut milk to bind it together like the sticky rice in sushi. Plus, this adds a natural sweetness that kids love. The tuna ‘mayo’ filling is made with protein-packed Greek yogurt instead of traditional mayonnaise.

Ingredients

Method


1 cup (225g) cooked quinoa (or swap for brown rice)
2 Tbsp Coconut Milk
1-2 tsp Tamari or low sodium soy sauce
6 oz Skipjack Tuna, In Springwater Or Extra Virgin Olive Oil
1 spring onion, finely chopped
2 Tbsp Greek Yoghurt
3 baby cucumbers, cut into batons
4 nori sushi wraps
1. In a small bowl mix together quinoa, coconut milk and tamari. Set aside in the fridge to become ‘sticky rice’.
2. Drain the tuna and mix with the spring onion and yogurt. Season with salt if necessary.
3. Place one nori wrap lengthwise on a bamboo sushi roller (optional) or chopping board.
4. Place 3–4 heaped tablespoons of quinoa and spread evenly through the middle of the wrap, leaving some space on the top and bottom.
5. Place 1–2 tablespoons of the tuna mixture along the bottom third of the wrap, on top of the quinoa. Top with the cucumber slices.
6. Using your fingers or the mat, roll the sushi up tightly. Tuck the bottom of the wrap in tightly behind the cucumbers, then roll up the rest of the way.
7. Dot some water at the top of the nori to seal the roll together.
8. Cut on the diagonal halfway to make two wrap sandwiches.
9. Repeat until the nori wraps are used up.

Tip:
Place in a sealed container and consume within 24 hours to keep the nori wrap as fresh as possible. The tuna mixture can be prepared in advance and kept in the fridge for 3 days. Add in avocado slices for an even creamier texture.


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