Veggie quinoa sushi is a healthier take on a traditional futomaki roll. It's easy and quick to make and tastes delicious. Naturally vegan and gluten-free.
Recipe by Ania on July 15, 2016
Prep time: PT30M
Cook time: PT20M
Rating
5.00 stars (4 reviews)
Keywords
Asian-inspired,easy,gluten-free,healthy
Ingredients
6 nori sheets
1½ cup quinoa (I used black)
3 tbsp white miso paste*, adjust to taste
1 flax or chia egg (optional, see NOTES)
1 small avocado, peeled & sliced
1 carrot, peeled & julienned
1 beetroot, peeled & julienned
1 small daikon (Japanish radish), peeled & julienned
wasabi
tamari (for GF version) or soy sauce
pickled ginger, store bought or homemade
Categories
large plates
small plates
Cuisine
Fusion
Steps
Rinse your quinoa. Dissolve miso paste in ½ cup of water. Place rinsed quinoa in a pot with a see-through lid. Add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. Put the lid on and bring quinoa to the boil. Once it starts boiling, turn the heat right down to simmer. Simmer (with a lid on) until all of the water has been absorbed. Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
Proceed to make your sushi rolls: STEP 1 (If you are new to sushi making, see this recipe for step-by-step photos) Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
STEP 2 Place avocado slices, a few pieces of beetroot, carrot and diakon all along the sheet.
STEP 3 Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
STEP 4 Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat last 4 steps with the remaining nori sheets.
Once you've rolled all sushi rolls, cut them into 1 cm slices with a sharp knife. Serve with pickled ginger, wasabi and a side of tamari (or soy sauce).
