Homemade sushi is so simple and fun! Get creative replacing the traditional ingredients with healthier options. Quinoa is such a delicious gluten- free option!
I filled the rolls with avocado, crispy tofu, cucumber and carrots.
Always remember to rinse and drain the quinoa before cooking. This removes quinoa’s natural coating, called saponin, which can make it taste bitter.
Quinoa sushi with miso tahini dressing
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
- 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.