White quinoa sushi rolls (VeGaN)

White quinoa sushi rolls [VeGaN]

White quinoa sushi rolls (VeGaN)

Sushi is a very traditional Japanese dish mostly made with white rice and some kind of veggies (in a non-vegan world it is combined with veggies and fish).

I always respect the cuisines and dishes which I am cooking. But this time I have decided to experiment a bit more and break the rules. I have exchanged the white rice with white quinoa. I am not saying that white rice is bad, but white quinoa is definitely better. 🙂 Thanks to this step, the sushi got healthier, and it also got a nice crunchy texture from the quinoa.

And you know why this recipe is so awesome? Because it tastes the best when your quinoa is overcooked. So next time your quinoa turns out sticky and mushy stay positive, there is a way out 🙂 Just use your overcooked quinoa in a sushi  🙂

White quinoa sushi rolls (VeGaN)

White quinoa sushi rolls (VeGaN)

White quinoa sushi rolls (VeGaN)

Ingredients

  • 4-5 nori sheets
  • 1 cup white quinoa
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 1/2 tablespoon maple syrup
  • 2 ripe avocados
  • 1 medium cucumber 
  • 1 medium carrot
  • 2 tablespoons of VeGaN mayonnaise
  • 2 tablespoons of non-dairy cream cheese
  • 1 teaspoon of wasabi paste
  • 100g of hard tofu
  • 1 red bell pepper
  • soy sauce
  • 1 teaspoon of sesame oil
  • pickled ginger

White quinoa sushi rolls (VeGaN)

Directions

  1. Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 20-25 minutes, or until all the water is absorbed and the quinoa is well cooked. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes. Then stir in the rice vinegar and the maple syrup. Let to cool completely.
  2. Meanwhile, the quinoa is cooking, prepare your vegetables. Peel the carrot and the cucumber and cut into thicker matchsticks. Cut the avocado in half, remove the pit and cut into stripes. Deseed the red bell pepper and slice into thin slices.
  3. Cut the tofu into 1x1cm rectangle shape and roast until golden on 1 teaspoon of sesame oil.
  4. Place a nori sheet on a bamboo mat and place about 2/3 cups of quinoa in the center of the nori sheet. Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the quinoa into a thin layer – working towards the edges of the sheet, leaving about 2,5cm (1 inch) of sheet remaining on the edge farthest from you.
  5. Maki roll without tofu: Spread some cream cheese and a pinch of wasabi paste on the nori and then add a thin row of cucumber, carrot and avocado slices on top. Use bamboo mat to roll the sushi roll.
  6. Maki roll with tofu: Spread some mayonnaise and a pinch of wasabi paste on the nori and then add a thin row of red pepper slices or cucumbers on top. Use bamboo mat to roll the sushi roll.
  7. Set sushi roll aside and repeat with remaining ingredients.
  8. Once all ingredients are used, slice the sushi rolls into evenly sized pieces and serve with soy sauce and pickled ginger.

White quinoa sushi rolls (VeGaN)

White quinoa sushi rolls (VeGaN)
Prep Time
15 mins
Cook Time
25 mins
Resting time
1 hr
Total Time
40 mins
 

Easy and tasty VeGaN sushi with roasted tofu and white quinoa. 

Course: Main Course
Cuisine: Japanese
Keyword: Sushi, vegan
Servings: 2
Author: tasteisyours
Ingredients
  • 4-5 nori sheets
  • 1 cup white quinoa
  • 2 cups water
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp maple syrup
  • 2 ripe avocados
  • 1 medium cucumber
  • 1 medium carrot
  • 2 tbsp VeGaN mayonnaise
  • 2 tbsp non-dairy cream cheese
  • 1 teaspoon wasabi paste
  • 100 g hard tofu
  • 1 red bell pepper
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • pickled ginger
Instructions
  1. Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 20-25 minutes, or until all the water is absorbed and the quinoa is well cooked. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes. Then stir in the rice vinegar and the maple syrup. Let to cool completely. 

  2. Meanwhile, the quinoa is cooking, prepare your vegetables. Peel the carrot and the cucumber and cut into thicker matchsticks. Cut the avocado in half, remove the pit and cut into stripes. Deseed the red bell pepper and slice into thin slices.

  3. Cut the tofu into 1x1cm rectangle shape and roast until golden on 1 teaspoon of sesame oil. 

  4. Place a nori sheet on a bamboo mat and place about 2/3 cups of quinoa in the center of the nori sheet. Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the quinoa into a thin layer - working towards the edges of the sheet, leaving about 2,5cm (1 inch) of sheet remaining on the edge farthest from you. 

  5. Maki roll without tofu: Spread some cream cheese and a pinch of wasabi paste on the nori and then add a thin row of cucumber, carrot and avocado slices on top. Use bamboo mat to roll the sushi roll.

  6. Maki roll with tofu: Spread some mayonnaise and a pinch of wasabi paste on the nori and then add a thin row of red pepper slices or cucumbers on top. Use bamboo mat to roll the sushi roll.

  7. Set sushi roll aside and repeat with remaining ingredients.

  8. Once all ingredients are used, slice the sushi rolls into evenly sized pieces and serve with soy sauce and pickled ginger. 

White quinoa sushi rolls (VeGaN)

 

One Comment

  1. Pingback: All you need to know about QUINOA. - www.tasteisyours.com

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.