THE TASTE CLUB | soinlife.co
2 cups cooked quinoa, cooled to room temperature
2 tablespoons brown rice vinegar
1 tablespoon sugar
pinch of salt
Sashimi slices: Choose a selection of raw and fresh salmon, seabass, tuna, fresh avocado, seared albacore, or yellowtail
nori komi furikake (nori and sesame seed seasoning)
In a small bowl, whisk together rice vinegar, sugar and salt.
In a large bowl, gently fold cooked quinoa with vinegar+sugar mixture.
Divide quinoa into bowls. Arrange fish and other toppings on top. Sprinkle with a little nori komi furikake.
Serve with soy sauce and sesame oil alongside to drizzle over quinoa.