Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Vegan Quinoa Avocado Sushi

By Tuesday, December 24, 2013 , , , ,

Despite only living about 1 hour from London, it's still incredibly difficult to find sushi near where I live. Having spent a great deal of my teenage years living in New Zealand, I'm accustomed to sushi restaurants being everywhere, so I really struggled with this when I first moved back! Luckily, making your own sushi is actually incredibly easy with the right gear, and being able to choose your own ingredients means it's actually even more enjoyable than regular sushi.

I definitely recommend investing in a good bamboo sushi mat, it's not essential, but it makes things a lot easier. I bought mine at the supermarket with the other sushi equipment for only a few pounds, and it's definitely worth it! Another essential is a really sharp knife to cut the sushi roll with, otherwise you'll risk ripping the nori. The sushi vinegar isn't essential, as you're using quinoa instead of rice, but I find it gives an authentic taste, and it definitely helps hold all the ingredients in together

It's also very difficult to describe how to roll the nori, so if you're a beginner, check out a youtube tutorial!


Makes 2 rolls (16 pieces of sushi)

You will need:

1 cup cooked quinoa
1 tbsp sushi vinegar
1 medium carrot, chopped into small sticks
1/3 cucumber, chopped into small sticks
1/2 avocado, cut into thin slices
2 sheets nori paper

Lay out your bamboo mat and put the nori down, shiny side down. Mix the sushi vinegar into the quinoa and spread half of the quinoa evenly on the nori, leaving about a 1cm gap at the top. Next, lay your ingredients out on the nori evenly, making sure to keep that 1cm gap at the top clear. Try and lay the fillings as flat as possible, and get the fillings right out to the sides.

Starting at the end closest to you, tuck your fingers around the mat, rolling the mat and the nori over the fillings closest to you. Once the nori has rolled over, continue to use the mat to guide the nori. Roll the nori evenly, using your fingers to hold the fillings in place along the roll. Once you have reached the end, roll the mat up tightly and gently squeeze and twist to ensure the mat has sealed. If necessary, use a little water to seal the nori. After this, simply repeat for the other sheet of nori and use a sharp knife in a gentle sawing motion to cut the rolls into 8 even pieces each. Then serve and enjoy with tamari soy sauce!

You Might Also Like

10 comments

  1. Awesome recipe, but I don't have sushi vinegar, what can I use instead?

    ReplyDelete
    Replies
    1. If you don't have it, you'll just have to leave it out

      Delete
  2. What is 'tamari' soy sauce and is it better for you than normal reduced salt soy sauce?

    ReplyDelete
    Replies
    1. Soy sauce is made from brewed wheat, and so it is not gluten free. I am gluten intolerant so I use Tamari instead which is not made from wheat. But the choice is totally up to you :)

      Delete
  3. Hey Siobhan,

    I hate to sound like an air head, but I am a big fan! I really love your recipes and the mixtures you come up with. I am a twenty year old student living and studying in Paris and I too have a blog! It's a bit of a cliché but I use my little space on the internet as a way of mainly keeping my family and friends in the loop with what I'm up to. I do have the tendency to waffle but I just love writing and it's something I've been developing for the last couple of years now.
    Another one of my loves is cooking. I could spend literally hours trawling through recipe books and food blogs, sometimes I even do! I imagine up combinations of flavours in my head and try and re-create recipes that I've tried before but often adding a different twist. I really enjoy experimenting with healthier alternatives - ever since I hit my late teens, I've been very health conscious and finding gluten-free/sugar-free/vegetarian options always gives me a bit of a buzz!
    To cut it short, I basically wanted to ask you a couple of questions regarding your blog and how you got into promoting the whole 'super-food' concept. I understand if you're busy etc but I would really appreciate your feedback!
    I hope you are enjoying the festive season and I look forward to hearing back from you!
    Best wishes,
    Imogen x

    ReplyDelete
    Replies
    1. Hey Imogen, don't worry, you don't sound like an airhead at all!
      I totally appreciate every single reader of this blog and I would be more than happy to help with anything and answer any questions you may have. My email address, which is linked to this blog is siobhanmaryobrien@gmail.com and you can contact me there.

      I hope you had a wonderful Christmas!
      Siobhan

      Delete
  4. Hi! Tomorrow, we'll make a "sushi night" and I only like the california roll version, that's to say when the rice is outside, sprinkled with sesame seeds. I was wondering if this could work with quinoa? I have a quinoa-boulgour mix at home that I could use. I do not know if it will hold like rice? Would it be sticky enough? I have that special vinegar (my mom is such a big fan of sushi...)
    Happy holidays and a happy new year!, xx
    Alissa

    ReplyDelete
    Replies
    1. Hello Alissa!

      Unfortunately I cannot guarantee that making a California roll with quinoa would work quite the same, even with sushi vinegar because it's not quite the same texture as white sushi rice. I've never tried though, so give it a go and see how it works! :)

      Delete
  5. Hi, I'd like to try this, with the vinegar, but I went to the supermarket and I'm not sure what to buy!
    Brown rice vinegar, rice vinegar, seasoning for sushi, rice wine vinegar? Sooo confused ahah
    Which one do you use?
    Thanks :)

    ReplyDelete
    Replies
    1. It'll most likely be called seasoning for sushi, but mine is just called sushi vinegar :)

      Delete