First time making sushi? These Quinoa Veggie Sushi Rolls are a great place to start! And don’t let the idea of making sushi bring on the nerves. There is a little bit of a learning curve, but once you get the hang of it, sushi is a lot easier to make than most people realize. And since you’re just working with vegetables here, you take the guesswork out of using fish and the result is still delicious and a healthy way to get your veggies.
There are a few secrets to rolling sushi, though. It’s helpful to use the sharpest knife you have. You want to slice the vegetables very thinly. You can always double up if you need, but the ingredients add up quickly once you start rolling them. It might look like you don’t have much in your sushi roll, but once you start rolling, you’ll likely find that it’s more full than it initially appeared.
Another tip that will help you cut the sushi rolls is to rinse your knife between every slice or two. Depending on how thick you want your sushi, you’ll be able to get 6 or 8 pieces from each roll. I usually cut each roll in half, then each half into four pieces.
To serve your Quinoa Veggie Sushi Rolls, pour a small bowl of soy sauce for dipping. If you like a touch of spice, place a little dab of Wasabi on each roll. If there are any leftover, these rolls are perfect for refrigerating and packing for lunch the next day. I might recommend a bowl of green tea ice cream for dessert, but slices of mango also make a tasty treat.Print
Quinoa Veggie Sushi Rolls
Don’t be afraid to make sushi. These Quinoa Veggie Sushi Rolls are easy and delicious. The only thing you need to add is soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: Appetizers
- 1 cup uncooked quinoa
- 1/4 teaspoon sea salt
- 1 tablespoon rice vinegar
- 2 scallions
- 1 carrot
- 1 avocado
- 4–5 nori sheets (see Note)
- Reduced-sodium tamari sauce
- Pickled ginger, for serving
- In a large saucepan, combine 2 cups water, the quinoa, and the sea salt over medium-high heat. Cover and bring to a boil. Lower to medium-low heat and simmer for about 15 minutes.
- When the quinoa is cooked and all of the water is absorbed, remove from the heat and stir in the vinegar.
- Allow the quinoa to cool while slicing the scallions, carrot, and avocado into long thin strips.
- Place a nori sheet on a bamboo sushi mat and place about 2⁄3 cup of the 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 toward the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.
- Top with a thin row of scallions, carrots, and avocado slices.
- Moisten the far edge of the nori and use the bamboo mat to help roll the sushi.
- Set the sushi roll aside and repeat with the remaining ingredients.
- Once all of the ingredients have been used, slice the sushi rolls crosswise into even pieces and serve with low-sodium tamari soy sauce and pickled ginger.
- You can ﬁnd nori sheets online, or in the Japanese food aisle at your grocery store.
Have you made sushi before? Do you have any tips to share with other readers? What is your favorite combination of vegetables to use? Feel free to share in the comments.