Looking for a rice-free sushi option? Your search ends here. Quinoa sushi is easy, delicious, and jam-packed with protein and nutrients. It also has a lower glycemic load than traditional sushi rice, so you will stay full longer. Swap in sashimi grade tuna or salmon if you have it available to you, otherwise broiled or smoked salmon works great. If this is your first time making sushi, it is very helpful to watch a quick Youtube video on how to properly roll sushi using a bamboo mat, otherwise your rolls may not stay together.
Healthy Quinoa Sushi
- 3/4 cup prepared quinoa
- 4 oz salmon (grilled, broiled, smoked, or sashimi grade), sliced lengthwise
- 1/4 avocado, thinly sliced
- 1/4 cucumber, sliced into matchsticks
- 2 sheets nori
- 1 tsp rice vinegar, + 1 tsp more mixed with 1/2 cup water
- 1 tsp mirin (optional)
- Coconut aminos, wasabi, and ginger, for serving
Combine quinoa with rice vinegar and mirin in a mixing bowl. If the quinoa was just prepared, allow to cool to room temperature. Place a sheet of nori shiny side down on a bamboo rolling mat (see here). Spread half of the quinoa on the nori, leaving about a 2 inch edge free on the far edge. Arrange salmon and toppings horizontally a little closer than half way on the mat. Roll tightly, and wet the far edge slightly with the rice vinegar/water mixture. Repeat with remaining ingredients to make second roll. Using a very sharp knife (what I use), wet with rice vinegar/water mixture and then slice into 6 to 8 pieces, wetting knife between each cut. Arrange sushi on plate and serve alongside coconut aminos, wasabi, and ginger.
- Swap out salmon for chicken, shrimp, or crab
- Try fresh add-ins such as mango, cilantro, or thinly sliced jalapeno
- Omit salmon and add more veggies for a vegetarian version