Easy Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 sushi rolls
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Calories
410 kcal
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Course
Main Course
Easy Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce
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Quinoa is on a roll! Irresistible (and easy!) sushi rolls made with hearty seasoned quinoa instead of rice, then packed with fresh veggies and served with an addicting dipping sauce.
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Ingredients
For the Quinoa Sushi Rolls:
- 1 cup quinoa uncooked, rinsed well
- 1 ½ cups water
- ½ cup rice vinegar
- 2 teaspoons agave syrup or honey
- 2 teaspoons salt
- 3 sheets nori seaweed
- 1 avocado pitted, peeled and sliced
- ½ cucumber large, peeled and cut into matchsticks
- 1 beet medium, peeled and grated
- ½ cup sprouts or micro greens
For the Miso-Sesame Dipping Sauce:
- 2 tablespoons white miso
- Juice of 1 small lime about 1 tablespoon
- 2 teaspoons agave syrup plus more to taste if desired, or honey
- 1 teaspoon ginger freshly grated
- 1 teaspoon sesame seeds
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Instructions
- Add the quinoa and water to a medium saucepan set over high heat. Bring to a boil, then lower the heat and cover. Simmer until the quinoa is mostly cooked through but still on the undercooked side, 15-20 minutes. The water will have absorbed but the quinoa won't quite be translucent. Meanwhile, set a small saucepan over medium heat and add the rice vinegar, honey and salt. Bring just to a simmer and keep warm until the quinoa is ready. Pour the vinegar mixture into the pan with the quinoa, stir well, cover and let sit until the quinoa absorbs the liquid. Remove the quinoa from the heat and let it cool completely.
- While the quinoa cools, mix together the Miso-Sesame Dipping Sauce. Combine the sauce ingredients in a small bowl. Taste and add additional honey if desired. Refrigerate until ready to serve.
- To assemble the sushi rolls, lay the bamboo mat on a flat surface and spread a piece of plastic wrap over the top. Lay one sheet of Nori on top of the plastic wrap. Spread ⅓ of the quinoa on top of the Nori, leaving a slight border at the edges. In the center of the quinoa, arrange ⅓ of the filling ingredients starting with the avocado, followed by cucumber, then the beets, and ending with the sprouts or microgreens.
- To roll, start with the end closest to you. Using the bamboo mat for help, bring the end up and tightly roll over the filling, pressing as you go. Press the edges together to seal. If edges are not sealing well, dip your fingers in a bowl of water and gently wet the edges of the Nori, then try again. With a very sharp knife, cut the sushi into 6-8 slices. Serve with the dipping sauce. Leftovers keep refrigerated in an airtight container for up to 2 days.
Nutrition Information
Show Details
Serving
1sushi roll
Calories
410kcal
(21%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
2011mg
(84%)
Potassium
841mg
(24%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
296IU
(6%)
Vitamin C
11mg
(12%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3sushi rolls
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1sushi roll | |
| Calories | 410kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 2011mg | 84% |
| Potassium | 841mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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