Buckwheat can grow in poor, acid soils and cool climates. It’s a seed from the same family as sorrel and rhubarb, not related to wheat or other grains.
I usually make sushi with brown rice but as I had some left over cooked buckwheat I thought I’d try it in sushi for lunch. Sushi seasoning contains rice vinegar, sugar and salt but you can replace it with rice vinegar or another vinegar if you don’t have it or don’t want to add sugar or salt. I used carrot, capsicum and chives but cucumber, beetroot and sauerkraut are also good. I might even try shredded snow peas as that’s what I’m currently picking. It’s relatively straightforward with a little practice to make sushi quite quickly. I find both brown rice and buckwheat make for a more filling lunch than the usual white rice version and I can put in more filling if I want to.
- Three sheets nori
- Two cups cooked buckwheat mixed with two tablespoons sushi seasoning
- Shredded vegetables
- 50g smoked salmon
- Half an avocado
- Lay one sheet of nori shiny side down on a sushi rolling mat
- Spread a third of the buckwheat on the half of the sheet closest to you
- Spread the vegetables in a line
- Lay a line of smoked salmon and avocado on top of the vegetables
- Roll up tightly away from you
- Wrap in plastic wrap and chill for at least half an hour
- Just before serving cut into eight pieces with a sharp knife, cleaning the knife between each cut.