Quinoa Maki with Avocado and Cajun Portobello Fillets
Published by William Morrow
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.
Makes4 entree servings or 8 appetizer servings
Preparation Time15 min
Preparation Time - Text15 minutes, not including quinoa cooking and cooling
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, tree nut free, vegan, vegetarian
Taste and Texturechewy, creamy, hot & spicy, light, savory, tangy, umami
- 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
- 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
To Make the Muhrooms:
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.
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.
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.
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.
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:
In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.
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