📝 About This Recipe
Experience a modern, nutrient-dense twist on a Japanese classic with these vibrant Quinoa Sushi Rolls. By swapping traditional polished rice for protein-packed white quinoa, we achieve a delightful nutty texture that pairs beautifully with creamy avocado and crisp vegetables. These rolls are not only a gluten-free powerhouse but offer a sophisticated earthy flavor profile that elevates the standard sushi experience to a gourmet level.
🥗 Ingredients
Quinoa 'Sushi Rice' Base
- 1.5 cups White Quinoa (rinsed thoroughly under cold water)
- 2.5 cups Water (for cooking the quinoa)
- 3 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Cane Sugar (or maple syrup for a vegan option)
- 1 teaspoon Sea Salt (fine grain)
The Fillings
- 4-5 sheets Nori Sheets (high-quality roasted seaweed)
- 1 large Avocado (ripe, sliced into long strips)
- 1/2 English Cucumber (seeded and julienned)
- 1 medium Carrot (peeled and julienned)
- 1/2 cup Purple Cabbage (shredded very thinly)
- 4 ounces Cream Cheese (cut into thin batons (optional))
For Serving & Garnish
- 1/4 cup Tamari or Soy Sauce (for dipping)
- 2 tablespoons Pickled Ginger (palate cleanser)
- 1 teaspoon Wasabi Paste (to taste)
- 1 tablespoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Rinse the quinoa in a fine-mesh sieve under cold running water for at least 2 minutes to remove the bitter saponin coating.
-
2
In a medium saucepan, combine the rinsed quinoa and 2.5 cups of water. Bring to a boil over high heat.
-
3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the water is fully absorbed.
-
4
Remove from heat and let the quinoa sit, covered, for 5 minutes. This allows the grains to 'bloom' and become fluffy.
-
5
While the quinoa rests, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved.
-
6
Transfer the warm quinoa to a large wooden or glass bowl. Drizzle the vinegar mixture over it and toss gently with a spatula using a cutting motion to avoid mashing the grains.
-
7
Spread the quinoa out slightly and let it cool to room temperature. It should be slightly tacky, which helps it stick to the nori.
-
8
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori, shiny side down, on the mat.
-
9
With slightly damp hands, spread about 1/2 cup of the seasoned quinoa over the bottom two-thirds of the nori sheet, leaving the top third bare.
-
10
Arrange a line of avocado, cucumber, carrots, and cabbage across the center of the quinoa-covered section.
-
11
Using the bamboo mat, lift the edge closest to you and roll it tightly over the fillings. Apply firm, even pressure to ensure a tight roll.
-
12
Lightly dampen the bare edge of the nori with a finger dipped in water to seal the roll shut.
-
13
Repeat with the remaining ingredients. Let the rolls rest for 2-3 minutes to allow the nori to soften slightly from the moisture of the quinoa.
-
14
Using a very sharp knife dipped in water, slice each roll into 6-8 even pieces. Wipe the knife with a damp cloth between each cut for a clean finish.
-
15
Arrange on a platter, sprinkle with black sesame seeds, and serve immediately with tamari, ginger, and wasabi.
💡 Chef's Tips
Always use white quinoa rather than red or black; it has a softer texture that mimics sushi rice more effectively. If your quinoa isn't sticking well, you can stir in 1 tablespoon of mashed avocado or a little extra rice vinegar to increase the 'tackiness'. Keep your hands slightly damp but not soaking wet when handling the quinoa to prevent it from sticking to your skin. Ensure your vegetables are cut into very thin, uniform matchsticks (julienne) so the roll closes easily and looks professional. For a protein boost, add thin strips of smoked tofu or fresh sashimi-grade tuna to the center.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake or a crisp dry Riesling. Serve alongside a warm bowl of Miso Soup with silken tofu and scallions. A side of Sunomono (Japanese cucumber salad) provides a refreshing, acidic contrast. Offer a spicy mayo dipping sauce made from Kewpie mayo and Sriracha for those who like heat. Drizzle with a sweet Unagi (eel) sauce for a rich, savory finish.