Quinoa Sushi Rolls

These look so incredibly amazing, I only wish I would have thought of them myself!

Nabbed from Wholesome cook, these are definitely going to find their way onto my dinner table.

Quinoa Sushi Rolls

  • Prep time:  15 mins
  • Cook time:  20 mins
  • Serves: 2-4

I’ve used tricolour quinoa in this recipe just because it adds a little colour to the mix, but you could use white or red. Makes 4 six-inch sushi rolls. Fillings listed will make 1 roll each.


Quinoa Sushi Rolls

  • 1 c tricolor quinoa grains
  • 2 c (organic) vegetable stock
  • 2 T almond sunflower and pepita mix, chopped roughly
  • 4 sheets toasted nori (sushi roll seaweed)
  • Plus fillings of choice

Option 1: Spicy Tuna Filling

  • 1 (95g) can of tuna in olive oil or brine, drained
  • 1 T mayonnaise (or use favorite substitute – I use Smart Balance Omega-3)
  • pinch of ground chilli
  • 2 cucumber “wedges” (cucumber sliced lengthways into eights)
  • ¼ avocado, sliced into strips
  • ground chilli, to serve

Option 2: Vegetable Salad Filling

  • 2 cucumber “wedges” (cucumber sliced lengthways into eights)
  • ½ carrot, grated lengthways on a mandolin or using a potato peeler
  • ¼ avocado, sliced into strips
  • a few snow pea sprouts

Option 3: Sriracha Egg Omelette Fillin

  • 2 eggs
  • 1 T ice-cold water
  • 1 T Sriracha (Asian chilli sauce)
  • a few snow pea sprouts


Cook Quinoa

  1. Place quinoa into a sieve and rinse well under cold water for a minute to remove excess saponins (which are hard to digest).
  2. Transfer quinoa into a saucepan, add 2 cups of vegetable stock and place over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, stirring from time to time, or until tender.
  3. Place cooked quinoa in a bowl and allow to cool slightly.
  4. Add chopped almonds, sunflower seeds and pepitas and mix well.
  5. When cool enough to handle make the rolls.

For the Spicy Tuna Filling

  1. Mix together tuna, mayonnaise, and chilli. Reserve cucumber and avocado for assembly.

For the Vegetable Salad Filling

  1. Reserve all vegetables for assembly

For the Sriracha Egg Omelette Filling

  1. Heat a teaspoon of oil in a small pan over medium heat.
  2. Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
  3. Drizzle Sriracha over the omelette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
  4. Remove from pan and cut into 1cm /0.5in strips.

Assemble The Quinoa Sushi Rolls

  1. Place a nori sheet on a bench (or a bamboo sushi mat, if using).
  2. Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
  3. Layer your favourite toppings across the middle of the quinoa and lighting the edge closest to you, begin to tightly wrap the rolls all the way to the end.

Serve the Quinoa Sushi Rolls

  1. Trim ends with a sharp (bread) knife, then cut in half. Dip tuna rolls in some of the extra ground chilli. Serve rolls whole with a side of a soy or tamari (gluten-free) sauce or cut the halves into 3-4 sushi rounds.


1 Comment on Quinoa Sushi Rolls

  1. Martyna @ Wholesome Cook
    January 8, 2013 at 5:31 pm (5 years ago)

    Aren’t they fantastic – white rice sushi doesn’t cut it for me anymore. Thanks for the link. And enjoy!


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