Vegan Quinoa Sushi

Prep Time 35 minutes
Cook Time 20 minutes
Servings 5 sushi rolls
Swap out white rice for quinoa in this perfect recipe for homemade vegan sushi! All you really need to do this is a bamboo sushi mat, nori seaweed sheets and rice vinegar! The rest? It's up to you! We've chosen a mixture of fresh veggies and fruit to fill these rolls, where the cucumber and onion add some crunch, the avocado adds a creamy texture and the fresh mango adds some tasty acidity. Don't be discouraged if your first roll doesn't turn out perfect, it does take some practice- but once you've got the technique down, you'll be making this recipe with ease!
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How It's Made: Sushi Quinoa

Ingredients

  • 1 cup of
  • 2 cups of water
  • 3 tablesoons of rice vinegar
  • 1 teaspoon of cane sugar
  • 1/2 teaspoon of sea salt

Directions

  1. Rinse the quinoa in cold water. 
  2. Drain the quinoa and transfer to a saucepan. 
  3. Bring quinoa to a boil then reduce to low heat and simmer for 20 minutes, making sure to check on it halfway through. Remove from heat and let sit for 15 minutes.
  4. Mix together the rice vinegar, sugar and salt in a bowl, then add it to the quinoa and mix well. Place in fridge and let it cool thoroughly.

How It's Made: Sushi Filling

Ingredients

  • 5 nori sheets
  • 1 sliced avocado
  • 1/2 cucumber, julienned
  • 1 ripe mango, sliced
  • Green onions, julienned

Directions

  1. Wrap a sushi mat in plastic wrap so the sushi doens't stick to the mat.
  2. Place a nori sheet on the mat.
  3. Fill a small bowl with cold water to dip your fingers in so the quinoa doesn't stick.
  4. Using your hands, take a small quantity of cold quinoa and spread it across the entire nori sheet. It doesn't need to be too thick, just make sure it covers the whole sheet, making sure to leave a blank band of 1.5 cm at the top of the roll (this will be the section you use to glue the sheet together).
  5. Place the avocado and mango slices in the center of the sheet, horizontally. Add the julienned green onions and cucumber.
  6. Delicately roll the sheet using the sushi mat to form a roll, making sure however that it is nice and tight.
  7. Wet the 1.5cm band of nori at the end of the roll with some water and stick it to the roll to seal it shut. Set aside in the refrigerator while you continue making the other rolls. Once all rolls are done, cut into equal slices with a sharp knife and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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