Veggie Quinoa Sushi Rolls Recipe
These Veggie Quinoa Sushi Rolls offer a fresh and healthy twist on traditional sushi by using protein-rich quinoa instead of rice. Packed with crisp cucumber, creamy avocado, shredded carrots, and tangy cream cheese, these vibrant rolls are a delicious vegetarian option that’s perfect for lunch, dinner, or a fun appetizer. Lightweight, flavorful, and easy to assemble, they make sushi accessible without the need for raw fish or complicated preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5-6 sushi rolls, approximately 40 pieces 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese Fusion
- Diet: Vegetarian
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 1 and 1/2 cups water
- 1/2 cup seasoned rice vinegar
Sushi Rolls
- 5–6 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
Instructions
- Cook Quinoa: Place rinsed quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover with a lid and reduce heat to a simmer. Let cook for 20 minutes until all water is absorbed.
- Season Quinoa: Remove saucepan from heat and stir in the seasoned rice vinegar gently. Cover again and let the quinoa cool while it absorbs the vinegar flavor.
- Prepare Fillings: While quinoa cools, prepare cucumber, avocado, carrots, and cream cheese by washing, peeling, and cutting into appropriate shapes. Arrange all fillings neatly for easy assembly.
- Prepare Rolling Mat: Wrap a bamboo sushi rolling mat with plastic wrap to keep it clean and prevent sticking.
- Assemble Rolls: Lay one nori sheet on the bamboo mat. Scoop 1/3 to 1/2 cup cooled quinoa onto nori and spread evenly with the back of a wooden spoon, leaving about a 1 cm border on the edges.
- Add Fillings: Place cucumber strips closest to you on the quinoa layer, followed by carrots, avocado strips, cream cheese strips, and sprinkle sesame seeds on top.
- Roll Sushi: Lift the end of the bamboo mat closest to you and gently roll it over the fillings, pressing lightly to keep roll tight. When you reach the 1 cm uncovered edge, moisten it with a bit of water to seal the roll tightly. Repeat with remaining sheets and fillings.
- Slice and Serve: Use a wet, sharp knife to slice each sushi roll into 8 evenly sized pieces. Serve immediately with soy sauce and wasabi for dipping.
Notes
- Use a very sharp knife and wet it before slicing to ensure clean cuts without squishing the rolls.
- Allow quinoa to cool completely before spreading to avoid tearing the nori sheets.
- You can customize fillings by adding other vegetables like bell pepper or sprouts.
- To make vegan, substitute cream cheese with a vegan cream cheese alternative.
- Store any leftover rolls covered in the refrigerator and consume within 24 hours for best freshness.
Keywords: quinoa sushi, vegetarian sushi rolls, healthy sushi, avocado sushi, cream cheese sushi, homemade sushi, sushi without raw fish
Find it online: https://cookwithyana.com/veggie-quinoa-sushi-rolls-recipe/
