SUSHISAMBA Introduces a New Ingredient to Its Temaki Rolls
This month, SUSHISAMBA is launching a hand roll section that uses quinoa, a Peruvian alternative to rice.
This month, SUSHISAMBA is launching a hand roll section that uses quinoa, a Peruvian alternative to rice. The special temaki rolls that use this exciting new ingredient are Sweet Chili Tuna scallion, Shrimp and Shishito with cilantro, spicy mayo and red onion and Yasai with avocado, snow pea shoot, sweet potato tempura and sweet soy. Restaurant guests also can choose from a selection of traditional maki and sushi combinations to be made with quinoa.
Quinoa is a perfect, healthier substitute to starch. Aside from its delicious taste, Quinoa is rich in vitamin, protein and amino acids that positively affect our energy level and metabolic functions. On top of this, the ingredient is gluten-free, which allows guests with dietary restraints to experience quinoa nonetheless. Quinoa is the perfect new ingredient for sushi lovers and food experimentators alike.
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