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Quinoa Sushi Rolls

gluten free mains & sides plant based recipes Apr 12, 2012

These quinoa sushi rolls are super easy and quick to make. They’re a nice twist on the traditional sushi and great for those who don’t particular favor rice.


1 ½ cup quinoa

3 cups purified water

1-2 tbsp lemon juice

2 tbsp pure maple syrup

2-3 tablespoons of tamari

2 tbsp nutritional yeast (B-vitamins)

2 gloves of garlic, finely chopped

1 small onion, chopped

1 tbsp hemp or sesame seeds

2 tbsps chia seeds (makes mixture sticky)

1 cup chopped cabbage

handful of organic mung bean sprouts

handful of spinach or other leafy green, chopped

1 small tomato, diced

½ cup tuna (omit if vegan or vegetarian; my boyfriend likes to add his fish)

1/2 tsp cayenne pepper

Sea salt and freshly ground pepper to taste

3-5 sheets nori seaweed

Note: You may choose to add more raw veggies to the middle of your rolls.



Rinse quinoa seeds well (to remove any bitter residue from the husk). Place in a pot with water, cover and bring to a boil. Reduce heat and simmer until all the liquid is absorbed. 

Remove from heat, pour quinoa into a large sauté pan and stir in lemon juice, maple syrup, tamari, nutritional yeast, garlic, and onions. Mix, and add all remaining ingredients except nori seaweed. Mix well on low heat for 5 minutes, just enough to lightly steam and warm your mixture.

Proceed as you would for regular sushi making, by placing a nori sheet on a bamboo mat. Spread quinoa mixture over 2/3 of sheet, roll and squeeze tight. One roll should give you 6-8 pieces. Mix should make 2-5 rolls depending on how thick you make them. Enjoy!

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