Last updated on April 3rd, 2019 at 04:24 pm
Love going out to sushi for lunch? Why not try making it yourself, and trying this quinoa version too. Once you have mastered homemade sushi (which isn’t hard at all), you will be making it all the time, as the filling options are almost endless.
This is something I had when I was in California and I haven’t been able to find it in the UK since, so I made my own. I really love the nutty taste and texture of the quinoa and it’s some extra protein and fibre too. I just found quinoa sushi to be more filling than when we made it with rice.
These go down really well at dinner parties, usually a starter to some kind of noodle dish, and the leftovers are perfect for taking to lunch. Imaging your colleagues faces when they take out their soggy sandwiches and you are there with your quinoa sushi and little pots of soy sauce, wasabi and ginger. Lunch win!
Is It Really Worth The Effort?
You might think that homemade sushi is too much effort to make but it REALLY isn’t. It may take some people a little while to get to grips with the rolling, but it is fairly easy. Once you have done it a few times, you will practically be a pro!
All you need is a sushi rolling mat, which you can pick up in most supermarkets next to the nori, which is the seaweed outside of the sushi that you will need to make it. Other than that, you don’t need anything special to make it.
The great thing about sushi is the filling options are almost endless. You could keep it vegetarian or vegan, or go the more traditional fish route. Or, if you are making these for a dinner party, then do a few roll of each so there is something for everyone.
We kept it fairly traditional and did a crab and cucumber roll, a salmon and avocado roll (my favourite) and a cream cheese and carrot (which our toddler loves). These are great for baby led weaning, as they are pretty small, so they are easy to hold.
You could also make one with tuna and a spicy mayo, or a tofu one or an asparagus and sweet potato one is good for a vegan option. You can get really creative here and fill them with any of your favourite ingredients.
Don’t just think of sushi as savoury – we have been experimenting with dessert sushi and there is actually a recipe for that in my debut book – Hungry Healthy Happy, so order yourself a copy of that.
Is Quinoa Sushi Healthy?
Sushi can be a really healthy and low fat meal with it pack with omega-3 fatty acids if you fill it with fish. Add plenty of vegetables in to the mix and you have extra vitamins and fibre too.
Nori, the seaweed that is used to wrap it up, is a good source of iron, zinc, protein and fibre too. Just be careful to limit the amount of soy sauce you serve the sushi with, as it is high in salt.
How To Make Quinoa Sushi Sticky
Quinoa isn’t quite as sticky as white rice would be in this sushi, but it is sticky enough to hold together. Mixing a little bit of miso paste in to the vinegar with a tiny bit of water helped the quinoa to be more sticky.
How Long Does It Keep in the Fridge?
These will last 1-2 days in the fridge once rolled, depending on what ingredients you have used in the filling. If you are using salmon, then you will want to eat that fresh and if you are using avocado, eat that as soon as possible so it doesn’t brown.
How to make Quinoa Sushi
Other Japanese Recipes To Try:
Some extra tips for this Sushi:
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DON’T FORGET TO RATE THE RECIPE ↓
- 3 sheet nori
- 170 g quinoa
- 3 tbsp greek yogurt
- 2 carrots, grated
- 0.5 green pepper
- 0.5 salmon fillet, cooked
- 0.5 cucumber
- 0.5 avocado
- 4 tbsp rice vinegar
- 2 tbsp sesame seeds
- Soy sauce and wasabi
- Cook the quinoa in boiling water for 15 minutes (according to instructions). Allow to cool for 10 minutes (not longer as cold sushi does not work and if the sushi is too hot it will melt the nori)
- Once the quinoa has cooled, stir in 3 tbsp of the rice vinegar.
- Prepare the fillings by mixing the grated carrot with the yoghurt and slicing the pepper, cucumber and avocado.
- Lay nori on a rolling mat
- Put a 3rd of the quinoa on the nori, leaving a 1 inch gap at the top.
- For the first roll, place half the avocado and half the smoked salmon in the middle of the quinoa.
- Roll the sushi roll. Check out this video below to see how to do it.
- Once it is mostly rolled, and all you can see is the 1 inch part of nori that you left, mix some water with rice vinegar and spread a little on this seal (this will help it stick) - do this for all the rolls.
- Start the next roll the same way with the nori and the quinoa and put the carrot/yogurt mix and peppers in the middle. Roll as before.
- Now for the backwards rolled roll. Take your rolling mat (you can pick these up in supermarkets or Japanese stores and wrap in cling film). Put the nori on it, cover with qunioa (still leaving an inch gap at the top) and then gently flip over so the quinoa is touching the cling film.
- Put some salmon and avocado in the middle.
- Roll as before, but being careful so the quinoa sticks to the outside. You have to do all of this fairly quick, so the quinoa doesn't cool down too much, as it won't stick. Sprinkle and roll in the sesame seeds.
- Thinly slice with a wet and VERY thin knife so you have maki rolls and serve with the soy and wasabi. We usually have some kind of Japanese vegetable dish on the side too.