Making your own sushi might seem intimidating, but this vegetarian quinoa sushi is veggie packed, easy to make, and is the perfect recipe for a date night! It’s also gluten free, vegan, and works well for meal prep.
This quinoa sushi is amazing on it’s own, dipped in soy sauce, but it’s ultra amazing with the miso tahini dressing I’m going to tell you more about later on. I looooove sauces/dressings of all kinds (especially you green goddess dressing), and sushi is no time to skimp on sauce! Flavor is everything and sauces are flavor powerhouses.
What is vegetarian sushi made of?
Virtually anything you want! There are endless possibilities for vegetarian sushi. I personally love a mix of everything which is why this quinoa sushi is my favorite.
We’re using cucumber, shredded cabbage, carrot and avocado. If you keep it simple, you really can’t go wrong. Even a plain avocado roll is enough to make me happy!
How to make vegetarian quinoa sushi
When making quinoa for other recipes, I usually advise a 1:2 ratio of quinoa to water so it’s nice and fluffy. However, for this recipe we want the quinoa to be more sticky (almost like sushi rice) so we’re going to use about a 1:2.5 ratio of quinoa to water.
- First things first, add the quinoa to a pot with the water and bring to a boil. Cover and let simmer for about 20 minutes or until all liquid has been absorbed.
- Once it’s done, add in the rice vinegar and let cool off while we prepare the veggies.
- I like to use a julienne peeler to slice the veggies into long, thin strips.
- Scoop out some quinoa onto the nori (once cooled) and with slightly wet fingertips press it down on the nori, leaving about a 1-2 inch space at the end.
- Add your veggies in whatever order you want.
- Roll the nori and tuck in the filling as you go.
- With wet fingertips, seal the open piece of nori so the roll doesn’t fall apart.
- Use a very sharp knife to cut each roll into 6 equal pieces.
One of the best things about sushi is that it’s an easy on the go lunch. With back to school fast approaching (yikes!), I know we’re all looking for simple meals for ourselves or our loved ones. This quinoa sushi is fun to prepare with your friends and family and take it on the go to school or work!
I suggest keeping the dressing on the side so it doesn’t get soggy if you’re planning on transporting it somewhere. These bento boxes are perfect for sushi, and even come with chopsticks!
A few thoughts and tips on this vegetarian quinoa sushi
- You can very easily roll sushi without a bamboo mat. You can place the sushi on a dish towel to roll it up! Easy peasy.
- Feel free to sub in or out any veggies you want. Cucumbers aren’t my favorite, so sometimes I like to use red pepper in stead. The best part about sushi is that you can put pretty much whatever want in it!
- Once prepared, this quinoa sushi will store in the fridge for about 5 days, along with the dressing (on the side).
- Be careful not to put too much quinoa and veggies on the nori, as this will make it hard to roll.
For more Asian inspired dishes, check out these posts!
- Easy vegetarian sushi recipe and guide
- Seriously crispy teriyaki tofu recipe
- Thai noodle salad with the best peanut sauce
Finally, if you make this rainbow quinoa sushi, don’t forget to tag me on instagram. Leave a comment below and let me know how it turns out!Print
Easy and delicious, this veggie quinoa sushi is a simple dinner or lunch recipe!
- 1 cup dry white quinoa
- 2.5 cups water
- 2 tsp rice vinegar
- 6 nori sheets
- 1 large carrot, julienned
- 1/2 cucumber, julienned
- 1/2 cup shredded cabbage
- 1 avocado, sliced
- Add the dry quinoa and water to a pot and bring to a boil.
- Once boiling, cover, reduce heat to low and let simmer until all water has been absorbed.
- Add the rice vinegar when it’s done and let cool while you prep the veggies.
- Use a julienne peeler to slice your veggies into long thin strips. I like to use a mandoline for the cabbage.
- Place a sheet of nori on a bamboo rolling mat (optional) or flat surface.
- Add the quinoa to the bottom half of the nori and press down with slightly wet fingertips to spread it around the nori. Leave 1-2 inches of space at the top to seal it.
- Add your veggies and avocado on top of the quinoa and carefully roll the nori, tucking the veggies in as you go.
- When you get to the end, slightly wet your finger tips to seal the edge of the nori.
- Repeat until all of the quinoa has been used.
- Cut each roll into 6 pieces using a very sharp knife.
- Whisk together all ingredients for the dressing and either drizzle on top of the sushi or use it as a dip.
The miso adds the perfect amount of salt to the dressing in my opinion, but feel free to add extra salt to your liking!
Once prepared, this sushi will store in the fridge for about 5 days.
You can use any vegetables you want such as lettuce, bell pepper, cabbage etc.
You can use red or tricolor quinoa for this recipe in place of white quinoa.
Keep the dressing on the side if you’re going to transport the sushi somewhere so it doesn’t get soggy.
I use this garlic press to make sure the garlic is very finely minced.
Keywords: quinoa sushi, vegetarian sushi, vegan sushi, miso tahini dressing