Crunchy Vegan Quinoa Sushi

Have you got on board the Quinoa Sushi Train yet?

Well if you haven’t tried it, your in for a real treat!


Quinoa is awesome, because it is the only plant source of a complete protein, meaning it contains all your 9 essential amino acids!

So anyway, I’ve redesigned the typical sushi roll, that is usually made from sticky white rice, with fried chicken, mayonnaise, and a sliver of avo and wilted iceberg lettuce, to make this wholesome version full of crispy raw vegetables, packed with nutrients, protein, good fats. ๐Ÿ™‚


So what have i used in my sushi?

makes enough for 2

– 1 cup uncooked white Quinoa, cooked on the stove with water.

– approx 5 Nori paper sheets (seaweed) (depends how thin or thick you make them)

– a plate of thinly sliced fresh vegetables, be creative or use up some ingredients in the fridge (I’ve used capsicum, snow pea sprouts, cucumber, avocado, carrot, spring onions, and green papaya)

– 1 tbsp sushi rice vinegar (optional, helps stick)

To serve:

– Picked Ginger

Sesame Tamari dipping sauce

– 2 tsp Sesame Seeds

– 2 tbsp Tamari Soy (low sodium)

– 1 tsp Sesame Oil (optional)

– Chilli Flakes (optional)



1. Cook the Quinoa as normal (rinse and cook on medium heat on stove with 2 cups water for approximately 10-15 minutes, all water evaporated)

2. Allow Quinoa to cool for about 20 minutes. Meanwhile prep the veggies.

3. Stir in the sushi rice vinegar into the Quinoa.

3. Cut each Nori sheet in half (I made my rolls thin, bite size)

4. Spread out a thin layer of Quinoa on the Nori, leaving approx 1 cm on the edge for ease of rolling, see picture above.

5. Assemble the ingredients across the middle (again see picture above), try to neatly stack it all on top of each other in a line parallel with the length of the Nori.

6. Brush the 1cm exposed Nori (edge) with some water so its moist and will stick, carefully roll the nori, this takes practice to perfect. You can use a bamboo sushi mat to help roll.

7. After rolling each roll, place in refrigerator on a plate, or if having later cling wrap each roll tightly so it sets tight and helps when cutting.

8. Once all rolls are complete make up the dipping sauce by stirring ingredients together, slice roll into bite size pieces, or to suit, and serve with the pickled ginger.




Note- the dipping sauce isn’t pictured, makes approximately double this, and I like to use up any left over veggies to have a little salad on the side!

‘Tanoshimu’ – Enjoy ๐Ÿ˜‰




One Comment Add yours

  1. Yes please! This looks wonderful! ๐Ÿ™‚


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