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Easy Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 sushi rolls
Calories: 410 kcal
Course: Main Course
Cuisine: Asian , Japanese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.