• FIXATE: Ahi and Avocado Quinoa Sushi With Sesame Infusion

    Autumn and Bobby are back with another round of amazing recipes! Today features EASY and healthy sushi…that even the most novice chef can make!

    These aren’t typical sushi rolls; you wrap the seaweed around the ahi and avocado for a bite-sized piece of perfection. You don’t need any special equipment, they’re easy to assemble, and incredibly versatile — you can top this sushi with anything you want: more fish, vegetables, or fruit.

    It checks all the boxes for a satisfying meal: light, filling, and bursting with flavor and texture. The best part? Once you buy all the ingredients, you’ll have most of what you’ll need ready for your next sushi night.

    Ahi and Avocado Quinoa Sushi With Sesame Infusion
    CONTAINER EQUIVALENTS (per serving):
    1-yellow     ½-red ½-blue

    FOR SUSHI QUINOA:
    1 cup dry quinoa, not rinsed
    2 cups water
    1 Tbsp. rice vinegar, unseasoned
    1 Tbsp. coconut sugar (or palm sugar)
    ¾ tsp. sea salt (or Himalayan salt)

    FOR ROLLS:
    10 oz. raw ahi tuna, sushi grade, finely chopped*
    1½ tsp. rice vinegar, divided use
    Sea salt (or Himalayan salt) (to taste; optional)
    ¾ medium avocado, chopped
    4 sheets nori
    Sesame Infusion (optional)(see separate recipe for Sesame Infusion)
    4 tsp. toasted sesame seeds
    Reduced-sodium tamari soy sauce (for dipping)
    Wasabi (optional)
    Pickled ginger (optional)

    INSTRUCTIONS:

    FOR SUSHI QUINOA:
    1. Bring quinoa and water to a boil in small saucepan over medium-high heat. Reduce heat to medium-low. Gently boil, covered, for 10 to 15 minutes, or until all water has been absorbed.
    2. While quinoa is cooking, combine vinegar, sugar, and salt in a microwavesafe bowl; mix well. Microwave on high for 30 seconds; mix well. Cool for 20 to 25 minutes. Set aside.
    3. Place cooked quinoa in a large mixing bowl. Fold in vinegar mixture with a rubber spatula, to completely coat quinoa. Cover with a damp towel; cool to room temperature before using. (Do not skip this step!)

    FOR ROLLS:
    1. Place ahi in a medium bowl. Drizzle with 1 tsp. vinegar and season with salt (if desired). Set aside.
    2. Place avocado in a small bowl. Drizzle with remaining ½ tsp. vinegar and season with salt (if desired). Set aside.
    3. Cut each sheet of nori, using a sharp knife (or scissors), into twenty-four 1½-inch wide strips. (You will have some strips left over. You can wrap them to use next time.) Set aside.
    4. Using damp hands, make twenty-four 1½-inch balls of quinoa, packing it together just enough so the quinoa forms cohesive balls.
    5. Place each ball on a clean cutting board, pressing down slightly to flatten the bottom.
    6. Wrap a strip of nori around quinoa ball, shiny side out, and seal ends together with fingers using a little bit of water. (In a pinch, a few grains of quinoa can be used as glue.)
    7. Push down top of quinoa ball so that there is approximately ¼-inch of empty space between quinoa and nori.
    8. Fill the empty space with ahi, top with avocado, drizzle with Sesame Infusion (if desired), and sprinkle with sesame seeds.
    9. Repeat steps 5 to 8 for the remaining rolls.
    10. Serve with soy sauce, wasabi, and ginger. Enjoy!

    TIPS:
    • Nori can be hard to slice. Make sure you have a really sharp knife or pair of scissors.
    • Look for nori that comes in slightly perforated pre-cut strips.

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  • FIXATE WEEK: WASABI CREAM CHEESE SALMON BURGERS

    SERVES: 4
    Prep Time: 20 min.
    Cooking Time: 26 min.
    CONTAINER EQUIVALENTS (salmon patty, bun, wasabi cream cheese, and arugula):
    YELLOW – 2
    GREEN – 1
    RED – 1
    OILS – 1

    INGREDIENTS: 
    FOR WASABI CREAM CHEESE:
    3 Tbsp. whipped cream cheese
    ½ tsp. prepared wasabi
    FOR PATTIES:
    1 lb. raw wild-caught salmon fillets, boneless, skinless, cut into 1-inch chunks
    Finely grated peel (lemon zest) of 1 medium lemon
    Juice of ½ medium lemon
    1 Tbsp. Dijon mustard
    1 large egg white (2 Tbsp.)
    1½ tsp. finely chopped fresh dill
    1½ tsp. finely chopped fresh chives
    ½ tsp. fine sea salt (or Himalayan salt)
    ¼ tsp. ground black pepper
    Parchment paper
    Nonstick cooking spray
    FOR BUNS:
    1 Tbsp. dried minced garlic
    1 Tbsp. dried minced onion
    2 Tbsp. cold water
    4 gluten-free hamburger buns
    1 large egg white (2 Tbsp.) +
    2 Tbsp. cold water
    ½ tsp. poppy seeds
    ½ tsp. sesame seeds
    ¼ tsp. coarse sea salt (or Himalayan salt)
    1 Tbsp. olive oil
    4 cups baby arugula or Dill Cucumber
    Salad (see separate recipe for Dill
    Cucumber Salad)

    DIRECTIONS:
    1. To make wasabi cream cheese, combine cream cheese and wasabi in a small bowl; mix well. Cover and refrigerate until ready to use.
    2. To make patties, place salmon, lemon peel, lemon juice, mustard, egg white, dill, chives, salt, and pepper in a food processor; pulse in approximately three 5-second pulses, or until finely chopped, but not so
    fine that it becomes a paste.
    3. Cut out four 5-inch x 5-inch squares of parchment. Arrange on a baking sheet; lightly coat with spray.
    4. Spray your hands with spray; form salmon mixture into four 2-inch balls, pressing each one into a patty atop a piece of sprayed parchment.
    5. Cover patties with plastic wrap; refrigerate at least 1 hour to set.
    6. Preheat oven to 375º F.
    7. To make buns, combine garlic, onion, and 2 Tbsp. water in a microwavesafe bowl; mix well. Microwave on high for 30 seconds. Set aside.
    8. Line a baking sheet with parchment. Arrange buns, top side up, with equal space between. Set aside.
    9. Combine egg white with 2 Tbsp. water in a small bowl; whisk to blend.
    10. Brush top of each bun with egg white mixture; sprinkle with garlic mixture, poppy seeds, sesame seeds, and salt. Don’t worry if a little bit falls off the
    buns.
    11. Bake for 12 to 15 minutes, or until topping is golden brown. You can save this step until just before serving if you want warm buns to serve on.
    12. Coat cast iron skillet with oil; wipe out excess oil with a paper towel, leaving just a thin layer (about ¼ tsp.) on the surface.
    13. Heat skillet on medium-high for 2 to 4 minutes, or until oil just begins to smoke.
    14. Place patties onto the skillet by using the parchment paper to pick up, invert them onto skillet, then gently peel off the parchment. Cook for 2½ to 3 minutes on each side, or until golden on the outside. Do not move
    patties until they have cooked the full 2½ minutes per side for the mixture
    to set. A thermometer should read 145º F.
    15. Spread each bottom bun with 1 tsp. wasabi cream cheese. Top with salmon patty, 1 cup arugula, and finish with top bun. Enjoy!

    TIPS:
    • The Dill Cucumber Salad is the perfect side salad for these burgers. Add an additional GREEN container for 1 cup of the salad.
    • Patties can also be grilled on an outdoor barbecue.

    VARIATIONS:
    • Serve salmon patty open-faced (1/2 of a bun) with wasabi cream cheese
    CONTAINER EQUIVALENTS (per serving): YELLOW – 1 RED – 1 OIL – 1
    • Serve salmon patty atop 1 cup arugula and 1 cup Dill Cucumber Salad
    CONTAINER EQUIVALENTS (per serving): GREEN – 2 RED – 1

    GROCERY LIST: 

    FRUITS
    1 lemon, medium
    VEGGIES
    1 package baby arugula
    1 bunch chives, fresh
    1 bunch dill, fresh
    DAIRY
    1 (8 oz.) container whipped cream cheese
    BAKED GOODS
    1 package hamburger buns, gluten-free
    NUTS/SEEDS
    1 jar sesame seeds
    PROTEINS
    1 carton egg whites or 2 large eggs
    1 lb. wild-caught salmon, boneless
    ESSENTIALS
    1 jar black pepper, ground
    1 jar Dijon mustard
    1 jar minced garlic, dried
    1 jar minced onion, dried
    1 bottle olive oil
    1 jar poppy seeds
    1 jar sea salt (or Himalayan salt)
    1 tube wasabi, prepared
    BAKING SUPPLIES
    1 can nonstick cooking spray
    1 roll parchment paper

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