Quinoa Sushi

Quinoa Sushi2sml

Using quinoa rather than sushi rice makes it better for you as quinoa is is naturally gluten-free and full of iron, magnesium, phosphorus, potassium, calcium, vitamin E and B and fibre. Not only that, but it is also one of the few plant foods that is considered a complete protein.


  • 200g quinoa (I used a quinoa and bulgar wheat mix)
  • 800 ml of vegetable stock
  • 1 pack of nori
  • 1 avocado
  • 1/3 cucumber
  • 3 spring onions
  • 1 pepper
  • freshly grated ginger


  • Saucepan and wooden spoon
  • chopping board and sharp knife
  • sushi rolling mat
  • little bowl of water


  • Bring the stock to boil and add the quinoa, you want the consistency to a be more sticky than you would usually have it which is why you need to add more water than you usually would.
  • Whilst this is cooking slice all your ingredients for the centre.
  • Once the quinoa is cooked you will need to leave it for 10-20 minutes. If the mixture is too hot when you put it in the nori then it won’t work properly.
  • To assemble the sushi, place the nori on your mat. Then put a large dollop of quinoa on it and pat it down so that nice and compressed. You need to leave a couple of centimetres around all the edges. If you look along the nori there are lines going across, line your filling a third of the way in the opposite way to these lines. These lines can be used as a guide if you are cutting the sushi into smaller identical discs.

Quinoa Sushisml

  • When rolling the sushi, nip it and roll it along keeping it tight and remember to wet the end to make it all stick together. I found watching videos such as this on youtube made it easier to get the hang of the technique.
  • Wet your knife and slice through the nori to make sure you get a nice clean cut and voila!

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