Vegetarian Sushi

Nutty-flavored red quinoa makes these avocado-carrot-cucumber sushi rolls healthier and more delicious.
Vegetarian_Sushi

Ingredients:

1 cup red quinoa, uncooked
2 Tbsp. rice wine vinegar
4 sheets Nori (dried seaweed)
4 Ready-Set-Serve Avocado Halves, sliced lengthwise
1 Markon First Crop Cucumber, peeled and sliced lengthwise
2 Markon First Crop Jumbo Carrots, peeled and sliced lengthwise (or colored specialty carrots)

Instructions:

Place quinoa in a saucepan with 2 cups of water and rice wine vinegar. Bring to a boil, then reduce to a simmer for 20 minutes with a tight lid.
Arrange one sheet of nori on a wooden cutting board. One inch from the bottom of the nori sheet, place one inch of cooked quinoa in a horizontal line. Top with equal portions of avocado, cucumber, and carrot. Roll the bottom edge of the nori over the line of filling and tightly wrap; continue rolling until a log is formed. Brush water along the edge to seal nori. Repeat with remaining ingredients.
Slice log into six or more rolls; serve with soy sauce, pickled ginger, and wasabi.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.