First time making sushi? This recipe is a great place to start! With just veggies, you take the guesswork out of using fish and the result is still delicious and a healthy way to get your veggies.
- Servings: 2-3
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- 1 cup uncooked quinoa
- ¼ teaspoon sea salt
- 1 tablespoon rice vinegar 2 scallions
- 1 carrot
- 1 avocado
- 4–5 nori sheets (see Note)
- Reduced-sodium tamari sauce
- Pickled ginger, for serving
- You can ﬁnd nori sheets online, or in the Japanese food aisle at your grocery store.
1. In a large saucepan, combine 2 cups water, the quinoa, and the sea salt over medium-high heat. Cover and bring to a boil. Lower to medium-low heat and simmer for about 15 minutes.
2. When the quinoa is cooked and all of the water is absorbed, remove from the heat and stir in the vinegar.
3. Allow the quinoa to cool while slicing the scallions, carrot, and avocado into long thin strips.
4. Place a nori sheet on a bamboo sushi mat and place about 2⁄3 cup of the quinoa in the center of the nori sheet.
5. 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 toward the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.
6. Top with a thin row of scallions, carrots, and avocado slices.
7. Moisten the far edge of the nori and use the bamboo mat to help roll the sushi.
8. Set the sushi roll aside and repeat with the remaining ingredients.
9. Once all of the ingredients have been used, slice the sushi rolls crosswise into even pieces and serve with low-sodium tamari soy sauce and pickled ginger.