Olive Magazine
Vegan Quinoa Sushi Recipe

Vegan quinoa sushi

Published: May 6, 2016 at 11:59 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 32 rolls

Using quinoa instead of rice means these rolls are higher in protein. We've kept them vegan too, no fish means leftovers will keep for a healthy lunchbox the next day

  • Vegan
Nutrition:
HighlightNutrientUnit
kcal35
low infat1.2g
saturates0.2g
carbs5g
low insugars1.4g
fibre1.1g
protein1.1g
salt0.1g
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Ingredients

  • 200g quinoa
  • 2 tbsp rice vinegar
  • 1 tbsp  maple syrup
  • 4 nori sheets
  • a handful of leaves spinach
  • 1 avocado, stoned and thinly sliced
  • 1 carrot, peeled and shredded
  • 1 red pepper, seeded and very thinly sliced
  • (optional) teriyaki sauce
  • to serve soy sauce or wasabi or pickled ginger
  • 1 lime, juiced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tbsp mirin

Method

  • STEP 1

    Rinse the quinoa well, tip into a pan with 600ml water and bring to a simmer. Cover and cook for 20 minutes until tender. Meanwhile mix 2 tbsp rice vinegar with the maple syrup. Drain the quinoa, spread out on a plate and leave to cool. Sprinkle over the vinegar mix.

  • STEP 2

    To make the ponzu dipping sauce, mix all the ingredients together. To make the sushi, use a bamboo rolling mat, and cover with 1 sheet of nori. Spread some quinoa on the bottom two thirds of the nori. Use your hands to make a 1cm thick covering. Add a layer of spinach, then the avocado, the carrot and the peppers 1cm up from the bottom of the quinoa. Drizzle with the teryaki sauce if using. Tightly roll the sushi from the base of the mat, to make a long thin roll. Repeat with the remaining ingredients. Chill. When serving, use a wet knife to slice the sushi into 4cm lengths, serve with the ponzu or soy sauce, wasabi and ginger.

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