Veggie quinoa sushi rolls

5 from 1 vote

Easy, healthy and delicious! These quinoa veggie sushi rolls are a great way to get in more fiber and protein while still enjoying your favorite foods!

Prep Time15

Cook Time20

Cool the quinoa20

Total Time55

Course: dinner, lunch, on the go, Snack

Cuisine: American, Japanese

Servings: rolls

Author: Chahinez Tabet Aoul

Equipment

bamboo mat

Ingredients

1 cup uncooked quinoa rinsed
1 1/2 cup water
1/4 cup seasoned rice vinegar add more to taste
6 nori sheets
1/3 cup toasted sesame seeds
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
8 oz cream cheese sliced into strips

US Customary - Metric

Instructions

First, start by cooking the quinoa. Place the rinsed quinoa and the water in a medium saucepan over high heat. Bring to a boil, then cover the pot with a lid and reduce to simmer. The quinoa will be ready in 20 minutes.
1 cup uncooked quinoa, 1 1/2 cup water
After letting the quinoa simmer for 20 minutes, remove the saucepan from the heat and add in the seasoned rice vinegar. Gently stir the quinoa, place the lid back on the saucepan and let the quinoa cool down and absorb the rice vinegar.
1/4 cup seasoned rice vinegar
While the quinoa is cooling down, prepare the fillings and line them up on your work surface to make building the quinoa sushi easier.
To build the quinoa sushi rolls, start by wrapping the bamboo mat with a piece of plastic wrap. This will keep it clean and make your work a lot easier.
Now lay the bamboo mat flat on your work surface and lay one nori sheet on top.
6 nori sheets
Scoop out 1/3-1/2 cup quinoa on the nori sheet. Using the back of a wooden spoon spread the cooled quinoa evenly on the nori sheet, making sure to leave about 1 cm border at the edge.
Layer the cucumber, carrots, avocado, and cream cheese along the edge closest to you, then sprinkle with sesame seeds.
1/3 cup toasted sesame seeds, 1 cucumber, 1 avocado, 2 carrots, 8 oz cream cheese
Now lift the end of the mat that's closest to you and gently roll it over the ingredients, pressing as you go to keep your rolls tight. Once the quinoa sushi roll is mostly rolled and you can only see the 1 cm edge piece, spread a little water on it and seal the sushi roll and set aside. This will make sure it is closed tightly. Do this with the remaining rolls.
Slice each roll into 8 pieces with a wet and sharp knife. Serve with soy sauce and wasabi!

Nutrition