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