Ingredients
- 3 Nori Sheets
- 1 Cup Quinoa
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 Sweet Potato, Cooked and sliced
- 1/2 Cup Kimchi
- 1/2 Cup Sprouts
- 1/4 Cup red Onion, Thinly Sliced
- 2 Tablespoons Mayo
- 2 Tablespoons Sriracha
- 2 Tablespoons Sesame Oil
Instructions
- Rinse one cup of quinoa in cool water.
- Place the quinoa in the pressure cooker insert.
- Add 1 3/4 cups water.
- Pressure cook on high for 3 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- In the meantime combine 1/4 cup rice vinegar and 2 tablespoons of sugar in a small saucepan and heat until the sugar dissolves. Set it aside.
- Once the timer goes off, allow to release for 10 minutes naturally, then release any remaining pressure. Carefully remove the lid once the steam has fully escaped.
- While the quinoa is still warm, pour in the vinegar mixture, stir well and allow it to cool completely to room temperature.
- Cook the sweet potato until tender, and remove the peel. Slice your potato and onions in long thin slices.
- Add some water to a small dish and set aside. This is to wet your fingers with.
- Lay a nori sheet on a flat surface. You can use a clean countertop or a cutting board or a sushi rolling mat if you have one.
- Wet your fingers, and spread the rice evenly across the nori sheet. Leave about 1/2 inch of space at the top of the nori sheet to seal the roll. Don’t layer the rice too thickly. The layer of rice should be thin.
- Layer the sweet potato, kimchi, sprouts, and onion on top of the rice at the bottom of the nori sheet. (see pictures above for reference).
- Wet the 1/2 inch space at the top of the nori sheet with water, and get ready to roll.
- Using both of your hands and starting at the bottom, tightly roll and tuck in all of the ingredients and keep rolling tightly… Like you’re rolling up a poster.
- The wet end of the nori sheet should stick to the rolled up nori to create a seal.
- Slice the roll with a very sharp knife. I like to start by slicing precisely in half, then evenly slicing each half.
- For the spicy mayo, mix the mayo, sriracha, and sesame oil. You can drizzle on top of the sushi slices or use a dipping sauce.
