Veggie Quinoa Sushi
Try this Veggie quinoa sushi recipe, or contribute your own.
Try this Veggie quinoa sushi recipe, or contribute your own.
- 1 small avocado peeled and sliced
- wasabi
- 6 nori sheets
- 1 1/2 cup quinoa (i used black)
- 3 tbsp white miso paste*
- 1 flax or chia egg (optional see notes)
- 1 carrot, peeled and julienned
- 1 beetroot, peeled and julienned
- 1 small daikon (japanish radish) peeled and julienned
- tamari (for gf version) or soy sauce
- pickled ginger store bought or homemade
- Carbohydrate 0.345373888888889 g
- Cholesterol 0 mg
- Fat 0.0129675 g
- Fiber 0.0782166686985228 g
- Protein 0.194393333333333 g
- Saturated Fat 0.001586 g
- Serving Size 1 1 Serving (4g)
- Sodium 1.40147222222222 mg
- Sugar 0.267157220190366 g
- Trans Fat 0.00787150000000001 g
- Calories 2 calories
Step-by-step
- Rinse your quinoa.
- Dissolve miso paste in ½ cup of water.
- Place rinsed quinoa in a pot with a see-through lid.
- Add dissolved miso paste and an extra 1 ½ cup of water to the pot.
- Put the lid on and bring quinoa to the boil.
- Once it starts boiling, turn the heat right down to simmer.
- Simmer (with a lid on) until all of the water has been absorbed.
- Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam.
- Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
- Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film.
- Put the mat down, put a nori sheet on top of the mat, shiny side down.
- Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. Keep pressing it into the mat with the back of a spoon.
- Place avocado slices, a few pieces of beetroot, carrot and diakon all along the sheet.
- Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Check regularly to ensure everything is tightly bonded.
- Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll.
- Finish rolling and set the roll aside. Repeat the last four steps with the remaining nori sheets.
- Once you’ve rolled all sushi rolls, cut them into 1 cm slices with a sharp knife.
- Serve with pickled ginger, wasabi and a side of tamari (or soy sauce).
My Veggie Quinoa Sushi Adventure: A Healthy and Delicious Twist on a Classic
As a busy working mom, finding time to cook healthy and delicious meals can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, the idea of spending hours in the kitchen is often a distant dream. But I've discovered that healthy eating doesn't have to be time-consuming or complicated. This recipe for Veggie Quinoa Sushi is a perfect example of how to create a nutritious and flavorful meal in a relatively short amount of time, even when pressed for time.
This recipe is a game-changer for me. I love sushi, but the traditional rice-based versions can be quite high in carbohydrates. Quinoa, on the other hand, is a nutritional powerhouse, packed with protein and fiber. Swapping it in for the rice gives the sushi a delightful nutty flavor and a satisfying, filling texture. Plus, it offers a boost of protein and fiber, keeping me feeling fuller for longer.
The best part? This recipe is incredibly versatile. I love experimenting with different vegetables. Besides the avocado, beetroot, carrot, and daikon I use in this recipe, I've also incorporated other colorful veggies such as bell peppers, cucumber, and spinach. You can really tailor it to your own taste and what's fresh and available at your local market.
Beyond the Recipe: A Quick and Easy Weeknight Meal Solution
Making sushi might seem intimidating at first glance, but I promise you, it’s easier than it looks. The rolling process takes a little practice, but once you get the hang of it, you’ll be creating beautiful, elegant rolls in no time. And the satisfaction of making something so visually appealing and delicious is truly rewarding.
For me, this veggie quinoa sushi is more than just a meal; it's a symbol of efficient meal preparation. It's a reminder that healthy eating doesn't have to be a chore, and that even amidst a busy schedule, I can take time to nourish my body and my family.
Tips and Tricks for Sushi Success:
- Prep Ahead: Chop your vegetables the day before to save time on the day of making the sushi.
- Quinoa Consistency: Ensure your quinoa is thoroughly cooled before rolling to prevent the nori from becoming soggy.
- Tight Rolls: Press the quinoa firmly onto the nori and roll tightly to keep everything secure.
- Sharp Knife: Use a very sharp knife to slice the rolls neatly and evenly.
- Creative Fillings: Don't be afraid to experiment with different fillings to create your own unique sushi combinations.
This veggie quinoa sushi is more than just a recipe; it’s a testament to the fact that healthy, delicious, and satisfying meals are possible even on the busiest days. So, embrace the challenge, have fun in the kitchen, and enjoy this delightful culinary adventure!
Ingredients: A Quick Glance
Here's a quick recap of the simple ingredients you will need: 1 small avocado (peeled and sliced), wasabi, 6 nori sheets, 1 ½ cup quinoa (black quinoa is my preference), 3 tbsp white miso paste, 1 flax or chia egg (optional), 1 carrot (peeled and julienned), 1 beetroot (peeled and julienned), 1 small daikon (Japanese radish) peeled and julienned, tamari (for gluten-free version) or soy sauce, and pickled ginger (store-bought or homemade).
I hope you enjoy this recipe as much as I do. It's a healthy and delicious way to add a little variety to your meal routine and it proves that healthy eating can be both easy and enjoyable. Let me know how yours turn out!
