Quinoa sushi with miso tahini dressing
vegan, gluten free, refined sugar-free, easy and fun
Equipment
- 1 knife
- 1 bowl
Ingredients
- 1/2 cucumber cut into long strips
- 1 large carrot
- 1/2 medium avocado, sliced
- 200 grams tofu, drained and pan fried, sliced
- 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.