Veggie Quinoa Sushi Rolls Recipe
These veggie quinoa sushi rolls offer a healthy and delicious alternative to traditional sushi, featuring nutritious quinoa paired with fresh cucumber, avocado, carrots, and cream cheese, all rolled in crunchy nori sheets and topped with toasted sesame seeds. Perfect for a light lunch or a vegetarian appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5-6 sushi rolls (about 40 pieces) 1x
- Category: Sushi
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Quinoa Rice
- 1 cup uncooked quinoa, rinsed
- 1 and 1/2 cups water
- 1/2 cup seasoned rice vinegar
Sushi Components
- 5–6 nori sheets
- 1/3 cup toasted sesame seeds
Vegetable Fillings
- 1 cucumber, washed, peeled, and cut into matchsticks
- 1 avocado, washed, peeled, and cut into long strips
- 2 carrots, washed, peeled, and cut into matchsticks or shredded
Other Fillings
- 8 oz cream cheese, sliced into strips
Instructions
- Cook the quinoa: Place the rinsed quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover with a lid and reduce the heat to simmer. Let the quinoa cook for about 20 minutes until the water is absorbed and quinoa is tender.
- Season the quinoa: Remove the saucepan from heat and stir in the seasoned rice vinegar gently. Cover the pot again and let the quinoa cool down, allowing it to absorb the vinegar for best flavor and texture.
- Prepare the fillings: While the quinoa cools, prepare all your vegetable fillings—cut cucumber, avocado, and carrots into matchsticks or strips, and slice the cream cheese. Arrange these on your work surface for easy access when rolling.
- Set up the rolling station: Wrap your bamboo sushi mat tightly with plastic wrap to keep it clean and to prevent sticking. Lay the wrapped mat flat on your work surface and place one nori sheet on top, shiny side down.
- Spread the quinoa: Scoop 1/3 to 1/2 cup of the cooled quinoa onto the nori sheet. Using the back of a wooden spoon, spread the quinoa evenly over the nori, leaving about a 1 cm border along the edge without rice.
- Add the fillings: Place cucumber sticks closest to you on the quinoa, followed by carrots, avocado strips, and cream cheese slices. Sprinkle a few toasted sesame seeds on top of the cream cheese layer.
- Roll the sushi: Starting from the edge closest to you, lift the bamboo mat and gently roll it over the fillings, pressing firmly but gently to keep the roll tight. Continue rolling until only the 1 cm border is left. Wet that edge with a little water and seal the sushi roll tightly.
- Repeat: Repeat the rolling process with remaining nori sheets and fillings.
- Slice and serve: Using a wet, sharp knife, slice each sushi roll into 8 equal pieces. Serve immediately with soy sauce and wasabi for dipping.
Notes
- Rinsing quinoa before cooking removes its natural coating called saponin, which can taste bitter.
- Allowing quinoa to cool and absorb rice vinegar enhances sushi rice flavor.
- Using plastic wrap on the bamboo mat prevents sticking and makes rolling easier.
- Keep the knife wet when slicing sushi rolls to prevent sticking and crushing the roll.
- Feel free to customize fillings to your preference, adding bell pepper or tofu for variety.
- Vegetarian and gluten-free friendly, but check soy sauce ingredients for gluten if needed.
Keywords: quinoa sushi rolls, veggie sushi, vegetarian sushi, healthy sushi, avocado sushi, homemade sushi rolls
Find it online: https://thefoodrecipe.com/veggie-quinoa-sushi-rolls-recipe/
