Vegan Quinoa Sushi

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I was not a sushi fan until I made this quinoa sushi a few years ago. I don’t eat white rice because I think that there is not any nutritional value in it. I’ve been fish poisoned 5 years go that’s why I don’t eat raw fish at all. But this vegan sushi is my favorite so far. It’s light, quite fresh and delicious. You can see from my other posts that I love quinoa. This is a naturally gluten-free superfood, which has, at least, double the iron, protein, potassium, calcium and fiber of white rice. One serving of this sushi has only 100 milligrams of sodium and fewer than 200 calories, great, isn’t it?

 Ingredients

  • 2 cup uncooked quinoa, rinsed well
  • 2 1/2 cups water
  • 1/2 cup rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 5 sheets Nori sheets
  • 1 ripe avocado, pitted, peeled and sliced
  • 1/2 large cucumber, peeled and cut into matchsticks
  • 1 medium beet, peeled and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • handful rocket 
  1. Add the quinoa and water to a medium saucepan set over high heat. Bring to a boil, then lower the heat and cover. Simmer until the quinoa is mostly cooked through but still on the undercooked side, 15-20 minutes. The water will have absorbed, but the quinoa won’t quite be translucent. Meanwhile, set a small saucepan over medium heat and add the rice vinegar, honey, and salt. Bring just to a simmer and keep warm until the quinoa is ready. Pour the vinegar mixture into the pan with the quinoa, stir well, cover and let sit until the quinoa absorbs the liquid. Remove the quinoa from the heat and let it cool completely.
  2. To assemble the sushi rolls, lay the bamboo mat on a flat surface and spread a piece of plastic wrap over the top. Put one sheet of Nori on top of the plastic wrap. Spread 1/3 of the quinoa on top of the Nori, leaving a slight border at the edges. In the center of the quinoa, arrange 1/3 of the filling ingredients starting with the avocado, followed by cucumber and the beets. You can add whatever fillings you want. I have made one roll only with cucumber, another with avocado and some rolls with mix vegetables.
  3. To roll, start with the end closest to you. Using the bamboo mat for help, bring the end up and tightly roll over the filling, pressing as you go. Press the edges together to seal. If edges are not sealing well, dip your fingers in a bowl of water and gently wet the edges of the Nori, then try again. With a very sharp knife, cut the sushi into 6-8 slices. Serve with a soy sauce and wasabi. Enjoy 🙂

 

 

 

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