Quinoa Sushi with Tahini Tamari Sauce (Vegan, Gluten-free)

Sunday, April 12, 2015

I have a habit of clearing up any leftover veggies in the fridge once a week, usually on Sundays. And last week, I decided to make some vegan quinoa sushi rolls for dinner, as well as lunch on the next day. Quinoa sushi is a very good idea for packed lunch because it is convenient to eat, yet full of nutrients and varieties, you can just throw in whatever veggies you like.



Makes 3 sushi rolls

Ingredients:

Sushi:

1/2 cup uncooked quinoa (I used the red one, but the white one will be perfectly fine)
1 cup water (for cooking the quinoa)
1 1/2 Tbsp coconut vinegar
1/2 tsp agave
1/2 small red capsicum
1/2 small yellow capsicum
1/2 cucumber
Handful of alfafa sprouts
3 raw nori sheets
Salt to taste

Tahini Tamari Sauce:

1/4 cup tahini
2 Tbsps tamari
2 tablespoons toasted sesame oil
3 Tbsps coconut vinegar
1 Tbsp agave
1 tsp grounded ginger
1/2 tsp turmeric powder
2 garlic cloves


Directions:


  1. Cook the quinoa according to the instructions on the package
  2. While the quinoa is cooking, cut the capsicums and cucumbers into thin and long strips
  3. When the quinoa has cooked and still hot, remove it from the pan. Mix in the vinegar and agave syrups and mix well 
  4. After stirring for around 2 minutes, the starch from the quinoa will be released and the quinoa will be thick and sticky when touching with hands
  5. Cool the quinoa completely 
  6. Place one nori sheet on a bamboo sushi mat, with the shiny side of the nori facing down, spread a thin layer of quinoa on the nori (around 1/3 of the cooked quinoa). Remember to spread it out up to two thirds of the square nearest to your body. 
  7. Place the red capsicums strips horizontally, on top of the quinoa; yellow capsicums vertically upward of the red capsicums. Followed by the cucumber. Then, place the alfafa sprouts on top of all ingredients
  8. Roll up tightly and wet the end of the nori sheet to stick it together.
  9. Repeat to make other 2 rolls. Use a sharp knife to cut into rolls. 
  10. Serve it with tahini tamari sauce
  11. Keep it in the fridge if you are not going to eat it right away.

For the sauce:

Place all the ingredients of the sauce into a food processor and process until a smooth texture is obtained.

p.s. You can also add other veggies of your own choice. 
Suggestions:
  • avocado
  • baby spinach
  • kale
  • tempeh
  • marinated portobello


You Might Also Like

2 comments

  1. juz one question angie... can i put the cooked and mixed quinoa in the fridge and save it for making the sushi another day?? thanks!

    ReplyDelete
    Replies
    1. Yep! I tried that before and it works fine :)

      Delete

Instagram

Popular Posts

Like us on Facebook

Contact

Name

Email *

Message *