Veggie Quinoa Sushi Rolls

vegequinoasushiRecipe yields 4-5 sushi rolls.


4-5 nori sheets
1 cup quinoa (Be sure to rinse quinoa if it is not pre-washed.)
2 cups water
1 tsp. ground ginger
1/4 tsp. sea salt
1 Tbsp. rice vinegar
1/2 avocado
1/2 cucumber medium
1/2 cup baby carrots
1 cup baby romaine
Reduced sodium soy sauce to taste


Add quinoa, water, ground ginger, and salt to inner pot in rice cooker, close lid and cook on white rice setting.

  1. Alternately, you can cook the quinoa on a stovetop – add the ingredients to a saucepan, cover, and bring to a boil then allow to simmer on medium low for approximately 15 minutes.
  2. When quinoa is done, remove from heat and stir in vinegar.
  3. Allow quinoa to cool while you peel and seed the cucumber and avocado and slice into long thin strips.
  4. Slice baby carrots into thin strips lengthwise.
  5. Place a nori sheet on a bamboo mat and place about 2/3 cups of quinoa in the center of the nori sheet. Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the quinoa into a thin layer – working towards the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.
  6. Place a row of baby romaine leaves an inch or two in from the edge closest to you. Top with a thin row of cucumber, carrot and avocado slices.
  7. Use bamboo mat to roll the sushi roll. Set sushi roll aside and repeat with remaining ingredients.
  8. Once all ingredients are used, slice the sushi rolls into evenly sized pieces and serve with low sodium soy sauce.

(Recipe sourced from Veggie Primer.)