Homemade Quinoa Sushi Rolls
I can’t find the right words to explain how much I love sushi. It’s always been my favorite comfort meal on hot summer days, so in celebration of International Sushi Day I wanted to share my homemade sushi recipe with you.
Unfortunately, in the last few years I developed a sensitivity to the combination of rice and soy sauce. Whenever I eat sushi I feel super bloated afterwards. I gave myself permission to eat the real deal once in a while, however, created an alternative with these homemade quinoa sushi rolls for all other times.
Finding a sushi grade fish is tricky in my city so when I’m not prepping for a crowd I swap the fish with veggies and go for a vegetarian version. If I’m throwing a sushi party, I try to prepare lots of different fillings and condiments and let my friends make their own combinations and get creative with their sushi rolls.
Vegetarian Quinoa Sushi (for 4 people)
- 6 nori sheets
- 1 ½ cups red quinoa
- ¾ cup rice vinegar
- 2 ½ cup water (if you're using white quinoa use 2 cup)
- Salt to taste
- 6 sprigs of asparagus
- 1 handful of walnuts
- 4 ripe avocados
- 2 small carrots, peeled and julienned
- 2 small cucumbers, julienned
- 4 stalks of celery, julienned
- Pickled daikon radish, peeled and julienned
- Low sodium soy sauce
- Pickled ginger
- Bamboo sushi mat
- Plastic wrap
Preparing the Quinoa and the Fillings:
- Rinse your quinoa well. (If you’re using white quinoa you can roast the quinoa for 5 minutes prior to washing.)
- Place rinsed quinoa in a pot with the water and salt. Put the lid on and bring quinoa to the boil.
- Once it starts boiling, turn the heat down and let the quinoa simmer.
- Remove from the heat until the quinoa absorbs all the water and is cooked well.
- Heat the rice vinegar and add to quinoa as soon as it's cooked and stir well.
- Let the quinoa cool down completely before starting to roll your sushi.
- Toast the walnuts in a pan for a few minutes.
- Blanch the asparagus until they are tender for 4-5 minutes.
Making the Sushi Rolls:
- Place your bamboo sushi mat on a flat surface.
- Lay a piece of plastic wrap on top of your mat that is slightly bigger than the sushi mat.
- Lay avocado slices on the plastic wrap.
- Lay a sheet of nori on top the avocado, shiny side down.
- Use the back of a spoon to gently spread the quinoa evenly onto the nori, making sure the quinoa sticks to the sheet.
- Leave ½ cm margin on the upper edge of the nori for sealing.
- Place avocado slices, asparagus sprig, a few pieces of carrot, cucumber, celery daikon and walnuts to the edge that is closest to you.
- Take the bamboo mat and pull the bottom (the section with just rice over the top of the filling, making it nice and firm. Make sure to use the mat to press the roll together tightly, squeezing with both hands as you roll. Once you complete rolling your nori, brush a little bit of water to the edges and seal the roll.
- Carefully remove the roll from the bamboo mat and plastic wrap.
- Set the roll aside and continue with other nori sheets.
- Find a really sharp knife to slice your sushi into the desired size. I find it really helps to clean your knife with a damp cloth before each slice as this allows for a clean and smooth slice.
I hope you all have a delicious and tasty International Sushi Day!