Quinoa Sushi Rolls Inspired by Donna Hay Fresh and Light
Don’t leave the sushi rolling to the sushi chefs. It might not look as pretty but the whopping health benefits of the seaweed are best indulged in more often than you make it to the sushi shop.
These make-your-own rolls can be filled with whatever fillings you’ve got on hand and can be made much healthier than your average $3.99 California Roll. (Some rolls have some less than natural ingredients packed into ‘em).
Tip: If you choose to slice up your rolls – make sure your knife is nice and sharp or you’ll likely make a mess. I actually enjoy these eaten in full-roll form!
Quinoa Sushi Rolls: Ingredients
- 1 Tbsp rice wine vinegar
- 1 tsp coconut sugar
- ½ tsp sea salt
- cooked quinoa (you’ll need ½ a cup for each roll – multiply accordingly!)
- toasted nori sheets
- basil/ mint/ other herbs
- cooked yam
- pickled ginger
1. Prep your sushi filler ingredients and have them and your nori sheets laid out and ready to go.
2. In a small bowl combine vinegar, sugar and salt, stirring to dissolve the sugar. Pour the mixture over the cooked quinoa and stir to combine.
3. Measure out a ½ cup of the quinoa and spread evenly over 1 nori sheet. Add the “toppings” and roll up tightly. After rolling almost to the edge, we like to seal the edge of the nori with a little water.
4. Slice (using a sharp knife!) or leave the rolls whole (to avoid a potential mess) – serve with tamari and enjoy!