Homemade Philly Sushi Rolls

WITH QUINOA, CREAM CHEESE and COOKED MISO SALMON

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IMG_3347I  promised one of my followers that I would make a recipe with three of her favorite ingredients: salmon, quinoa and cheese. It took me awhile to invent a recipe that would work within those specific parameters, but then I remembered just how much I love brown rice philly rolls. I thought it would be a fun experiment to play with quinoa instead of brown rice for the additional protein it provides. This was our once-a-week splurge dinner, and it happened on Sunday. I say splurge because, 1: as I’ve mentioned before, we don’t eat fish often and 2: Nori sheets aren’t cheap! Nonetheless, this meal was so fabulous, and I wish I could eat it everyday of the week.  We still have leftover toasted nori and almost the whole bag of quinoa, so we’re definitely going to make these completely vegetarian with either roasted eggplant, seared tofu or just extra thin-cut veggies. 

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ALSO YOU KNOW I HAVE TO SAY Happy Black History Month!

To celebrate, I have been doing some extracurricular writing that I’ll eventually share, and I have a few recipes up my sleeve to share throughout the month as well.  But in the meantime, here are a handful of articles I recently read regarding both African American culture and food and relevant issues and inspirations to keep me pondering and working on OUR and MY future (+ other readings) !

Current Reading List:

ARTICLES of Interest:

 Edna Lewis and the Black Roots of American Cooking by Francis Lam, NEW YORK TIMES                          How Slaves Shaped American Cooking by Karen Pinchin- NATIONAL GEOGRAPHIC                                        A Belle Epoque for African-American Cooking by Jeff Gordinier- THE NEW YORK TIMES                          Dora Charles Moves on From Paula Deen, And Makes it All About the Seasoning by Kim Severson- THE  NEW YORK TIMES -true beef scandals                                                                                                                What’s Leafy, Green, and Eaten by Blacks and Whites? by Conor Freidersdorf THE ATLANTICAn  interesting controversy over collard green appropriation

Then Extracurricular

Quantum Success: The Astounding Science of Wealth by Sandra Anne Taylor–  Halfway through, and I’m JUST beginning to get excited about the messages and principles being shared. I definitely love the journaling encouragement. It’s been really helpful with visualizing more limiting thoughts as physical things to literally be erased or scratched out., It’s 

Song of Solomon by Toni MorrisonStill,…slowly but surely.  Did I mention that I’m reading this story as part of a two-person book involving myself and one of my best friends still living back in Dallas. It’s on Huffington Posts’ 30 Books You Should Read before you’re 30.  Aaaand, we’re racing the clock! 🙂 The deadline to finish this one before we’re on to the next is March 1st.  Feel free to join us!

 

Homemade Philly Roll
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A philly roll stuffed with miso seared salmon, fresh cream cheese, and avocados, wrapped in a thick layer of quinoa, and topped with crunchy fried onions.
Servings Prep Time
3 rolls 45 minutes
Cook Time
35 minutes
Servings Prep Time
3 rolls 45 minutes
Cook Time
35 minutes
Homemade Philly Roll
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A philly roll stuffed with miso seared salmon, fresh cream cheese, and avocados, wrapped in a thick layer of quinoa, and topped with crunchy fried onions.
Servings Prep Time
3 rolls 45 minutes
Cook Time
35 minutes
Servings Prep Time
3 rolls 45 minutes
Cook Time
35 minutes
Ingredients
Sushi Ingredients
Honey Miso Salmon
Servings: rolls
Instructions
  1. Cook the quinoa according to package instructions, and let cool. In a large bowl, combine the quinoa, vinegar, and sesame seeds, using your hands, mushing the quinoa until it comes together easily into a ball. Set aside
  2. Prepare all the vegetables before cooking the salmon--cut the carrots/cucumbers, avocado, and cream cheese into long thin strips and set aside. (I like to freeze my cream cheese before slicing it because it makes it easier to cut)
  3. In a medium bowl whisk together the miso, honey, lime juice and water. Pour over the salmon filet to marinate. Coat completely
  4. In a large cast iron skillet on medium high heat. Sear the salmon on both sides for 2-3 minutes per side, or until medium rare (slightly undercooked) Allow the filet of salmon to cool slightly, and then cut it into strips as well.
  5. Roll out your bamboo sushi palate and place a nori sheet down. (You can cut the nori sheet in a square if you prefer; it may make it easier to roll) Add one cup of quinoa to the roll and flatten it down with lightly wet palms. Lay a few pieces of the cut salmon down, then the carrots/cucumbers, avocado, and cream cheese. And roll. Slice, and top with fried onions for even more delicious flavor and texture.
  6. Watch our fun video below on how to assemble and roll!
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