Home > Food > Nearly Raw Recipe: Pesto Sushi with Quinoa, Cucumber, and Tuna

Nearly Raw Recipe: Pesto Sushi with Quinoa, Cucumber, and Tuna

Very sharp knife

Sushi mat

4 1 in strips of sushi grade tuna (thawed)

1 cup cooked, cooled quinoa

1 sheets Nori seaweed

1 tbsp pesto

1/4 cucumber sliced in thin strips

Serves 1.  Repeat all ingredients and steps as necessary for more servings.

Lay sushi mat out on clean surface with 1 sheet of dry seaweed, smooth side down, on top.

Cover the half closest to you with a layer of the cup of cooked, cooled quinoa.

Spread the tablespoon of pesto in a 1 in wide path on the edge closest to you.  Lay strips of cucumber next and then place strips of tuna on top of pesto path.

Roll as tight as possible.

Seal the edge with water before slicing.

Slice gently into individual rolls with extremely sharp knife.

Suggested: Serve with Tamago and traditional sushi condiments (soy sauce, sriracha, ginger).

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    D. Excellent process, cheers

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