Quinoa sushi with miso tahini dressing

Homemade sushi is so simple and fun! Get creative replacing the traditional ingredients with healthier options. Quinoa is such a delicious gluten- free option!

photo @foodie.yuki

I filled the rolls with avocado, crispy tofu, cucumber and carrots.

photo @foodie.yuki

Always remember to rinse and drain the quinoa before cooking. This removes quinoa’s natural coating, called saponin, which can make it taste bitter.

photo @foodie.yuki

Quinoa sushi with miso tahini dressing

vegan, gluten free, refined sugar-free, easy and fun
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course, Snack
Servings: 4
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the rolls

  • 250 grams quinoa rinsed and drained
  • 500 ml water
  • 2 Tbsp rice vinegar
  • 1 tbsp agave
  • 5 seaweed wraps

Ingredients for the filling

  • 1/2 cucumber cut into long strips
  • 1 large carrot
  • 1/2 medium avocado, sliced
  • 200 grams tofu, drained and pan fried, sliced

Ingredients for the dressing

  • 2 tsp white miso paste
  • 3 tsp tahini paste
  • 2 Tbsp almond milk
  • 2 tsp sesame oil
  • 1 tsp agave
  • 3 tsp rice vinegar
  • 2 tsp sesame seeds, black and white
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp spring onion, chopped

Instructions

  • In a medium saucepan, combine quinoa and water in a 1:2 ratio. Bring to a boil, stir and cover. Reduce to a simmer and cook until water has evaporated. (12-15 minutes).
  • In a small bowl, combine rice vinegar and agave. Add to the quinoa and stir to combine.
  • Place a seaweed wrap on your sushi mat with the shiny side down.
  • Add about a half a cup of quinoa on top of the wrap. Spread evenly over the seaweed wrap, leaving about 5 cm at the top.
  • Place the filling ingredients on top of the quinoa at the bottom edge.
  • Using the mat, slowly start rolling the roll. Lift the mat a little and continue rolling until the end.
  • Using a wet chef’s knife, cut the sushi rolls into 1.5 cm thick pieces (I got 8 pieces from each roll).
  • Make the dressing: combine all the ingredients until smooth. Top with cilantro and spring onion.

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