SUSHI Bento Box
1 Farrah’s Chia & Quinoa wrap
3/4 cup quinoa
Aioli or japanese mayo
Cook quinoa in boiling salted water until cooked.
Blanch asparagus in boiling water for 5 minutes until soft.
Thinly slice smoked salmon
Lay out your wrap and spread your aioli or mayo over the entire wrap, this will help the wrap stick when rolled.
Spread your quinoa over half of your wrap. In a line in the centre of the wrap, lay your smoked salmon and asparagus.
Add a few teaspoons of soy sauce and some lemon zest.
Carefully roll the wrap tightly and slice into pinwheels.