That title was a mouthful!
It’s fitting though, because these rolls are a mouthful… of YUM!!!
I’ll stop talking now.
Vegan and Vegetarian Sushi Rolls
with Quinoa Sticky Rice
[recipe yields 4 crunchy, colorful sushi rolls]
1/2 cup uncooked sushi rice
1/2 cup uncooked quinoa
2 cups water or broth
2 TBSP rice vinegar
1/8-1/4 tsp sugar
1/8-1/4 tsp salt
4 sheets of nori
10 spears of asparagus, blanched
1/4-1/2 an English cucumber
1-2 large carrots
1/2 a large yellow bell pepper
4-8 green onions
broccoli/clover sprouts, to taste
toasted sesame seeds and chia seeds for topping
sriracha chili sauce and soy sauce [or braggs liquid aminos] for dipping
t-rex chefs sashimi-grade salmon and tuna can absolutely be added.
brontosaurus chefs feel free to add cream cheese or sliced avocado; adding a bit of fat to vegetables actually helps your body absorb their antioxidants!
You’ll also want to pick up a bamboo mat to roll your sushi with. They’re extremely affordable and can be found in nearly any grocery store!
On your stove top, heat a small pot to medium-high heat. Rinse your quinoa. drain it of all liquid, then add it to the pot, stirring constantly as you lightly toast it for extra nutty flavor. Add two cups of water as well as the rice and turn to highest heat setting. Once it starts to boil, reduce heat to low and simmer, covered, for twenty minutes. Once its hot and fluffy, season with vinegar, salt, and sugar. Fluff with a fork and allow to cool in a separate bowl.
Prep your veggies while the rice and quinoa simmer away!
Cut the ends from the asparagus and blanch it briefly in boiling water to tenderize. Next julienne the carrots, and cut the bell pepper and cucumber into thin strips. Snip as many strips of green onion as you’d like and grab a big fistful of sprouts too! I like to lay out all my veggies, toppings, and sauces, so that once the rice and quinoa are ready, I can quickly roll everything together and start chowing down.
Cover a bamboo mat with plastic wrap and top with a sheet of nori. Using a large spoon, spread quinoa and rice in a thin layer atop the seaweed sheet. At the very end of the sheet, arrange your veggies in three compact rows. If you’re adding fish or cream cheese you’ll add it here as well. First time rolling sushi? [click here] for a photo tutorial of the entire process. Roll, slice, and sprinkle with sesame seeds!
Serve with a side of low sodium or gluten-free soy sauce and top with a hearty drizzle of sriracha chili sauce.
so… how were they!?
Hello! It’s sushi! It rocked! But seriously: I adored the addition of the quinoa to my usual sticky rice sushi rolls. It added a burst of whole grain goodness and a bit of nuttiness flavor wise; a perfect pairing for the crisp, refreshing vegetables. I was out of avocados [the baby eats them all! gah!] but added cream cheese to two of the rolls for a bit of creamy indulgence. They were fantastic!
Big thanks to my husband the hand model and to the crazy chickpea for taking at least one of her naps so mama could blog. It’s a luxury I’ll never, ever take for granted!
So what are you waiting for? Go make some sushi!