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Japanese, New American, Southwestern
Quinoa Maki with Avocado and Cajun Portobello Fillets

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of white rice, which isn’t very nutritious, I use quinoa. It has a lot of protein and a great toothsome texture.

Yield: Makes 4 entree servings or 8 appetizer servings
Prep time: 15 Minutes, Not Including Quinoa Cooking And Cooling<Br>

Ingredients

For the Quinoa Maki:

  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon sambal oelek (Thai chile sauce)
  • 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 5 or 6 nori sheets
  • 1 avocado, cut into ¼-inch-thick slices
  • 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below)
  • 2 scallions, chopped
  • Soy sauce

For the Cajun Portobello Fillets:

  • Sea salt
  • ¼ cup extra virgin olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 to 3 tablespoons low-salt Cajun seasoning
  • ½ cup dry white wine
  • 1½ tablespoons white wine vinegar
  • 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices

Directions

To Make the Muhrooms:

1. Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.

2. Add the shallots and garlic and cook for 3 to 4 minutes, until softened. Add 1 tablespoon of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.

3. Add the mushrooms and cook for 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.

4. Remove the mushrooms from the marinade and press between paper towels or in a cotton dish towel to remove the excess marinade, then sprinkle with the remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade.

5. In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to do this in two batches) until blackened, 2 to 3 minutes on each side. Remove to a plate.

To Assemble the Maki:

6. In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.

7. In a medium bowl, stir together the quinoa, vinegar, and sugar. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1-inch space along the far edge of the sheet. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.

8 Moisten the clean edge of the nori sheet with a bit of water. Beginning at the filled end, roll up the nori sheet very tightly (you may want to use a sushi mat). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling, Cut each roll into 6 pieces. Serve with soy sauce for dipping.


© 2009 Tal Ronnen and Melcher Media
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 and does not include soy sauce for dipping.

178kcal (9%)
22mg (2%)
5mg (8%)
11mcg RAE (0%)
365mg
54mg
4g
1g
4g
18g
0mg (0%)
163mg (7%)
1g (6%)
10g (15%)
1mg (8%)
 

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