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Quinoa and Veggie Sushi

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Customizable, family-friendly, fun, and veggie-filled dinner served here!
Course: Dinner, Lunch, Main Course, Snack
Keyword: dairy-free, gluten-free, grain-free, low-FODMAP, paleo, refined sugar-free, soy-free, vegan

Equipment

  • Sushi mats

Ingredients

Seasoned Quinoa

  • 1 cup dry quinoa
  • 1 1/2 cups water
  • 1/3 cup rice vinegar make sure no sugar is added
  • 2 tablespoons honey
  • generous pinch sea salt

The Other Stuff

  • carrots, cucumber, beets, daikon, kimchi, avocado, cabbage, sprouts, smoked salmon, tofu, bell pepper, etc.
  • 10 sheets nori
  • tamari, coconut aminos, pickled ginger, and/or wasabi for serving

Instructions

  • Add the quinoa and water to a small pot over medium heat. Bring to a boil, then cover and let simmer until all water is absorbed, about 15 minutes.
  • While the quinoa cooks, combine the rice vinegar, honey, and salt in a large, wide bowl.
  • When the quinoa is done, turn off the heat and transfer it to the bowl with the vinegar, honey, and salt. Using a large wooden spoon, fold the vinegar mixture into the quinoa. Do this just until it is fully incorporated and the vinegar mixture gets "soaked up" into the hot quinoa. The goal is to make a sticky quinoa, but beware of overmixing, which will release too much starch and make it gluey! Set the bowl aside to let cool a bit while you prep the fillings.
  • While the quinoa cools, thinly slice your veggies of choice and cut other fillings such as smoked salmon and tofu into strips or pieces that will fit inside rolls.
  • With everything prepped and the quinoa cool enough to handle, lay out a sushi mat with a sheet of nori seaweed on top.
  • Dip your fingers in water and use them to spread a thin layer of quinoa down across the bottom third of the nori. Layer your toppings on, keeping in mind you'll be rolling this all up (I'm a chronic overstuffer so I constantly have to remind myself of this!).
  • Dip a finger in water and lightly run it across the top edge of the nori sheet. This will seal the roll together at the end.
  • Now you're ready to roll! Lift the bottom end of the sushi mat and fold over until the bottom edge of the nori is tucked under. Give the roll a tight squeeze, then continue rolling until the end.
  • Using a very sharp knife, slice into bite-sized pieces and serve!