Quinoa Sushi

Quinoa… love this stuff.


Quinoa sushi? Mind blowing.


So good… seriously delicious. Why didn’t I think of this like a year ago?

When I came across the idea of quinoa sushi on this lady’s amazing site, I was blown away. My initial thoughts were honestly “what the !@?#… why didn’t I think of this sooner?!” Made this dish the day after I saw it on the internet…  was that excited.

  • 1 C uncooked quinoa
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 ripe avocado, sliced
  • 1 sweet potato, sliced and pan-fried
  • half a cucumber, sliced
  • smoked salmon, optional
  • 1 tsp seasoned soybean paste (or more to taste)
  • 2 tbsp japanese mayonnaise
  • 6 sheets of seaweed
  1. Cook quinoa w/ 2 cups of water and allow it to fully cool. Toss with rice vinegar and sugar.
  2. Either bake or pan-fry sweet potato pieces until tender.
  3. Assemble: scoop and pat a layer of quinoa onto seaweed, layer with vegetables, spicy mayo, and salmon. Roll. Carefully cut, may fall apart


I’m not a big fan of spice, but the spicy mayo adds just the right amount of kick. Any hot sauce would probably work, but I just happened to have a large container of soybean paste just kicking around. Experiment with the ingredients – I added fried tofu the second time I made this because I was too lazy to trek out in the rain to buy a cucumber.


Since quinoa is not sticky at all compared to sushi rice, you do have to be super careful when rolling and cutting. Make sure you use a really sharp knife to minimize any filling spillage.


Not much else I can say about this dish… just thanks to whoever came up with this first… genius. C even said he liked it more than regular sushi – shocker cause sushi is def in his top fave foods.


Seriously, you need to try this. It’ll change your life lol Okay, well… it might.


4 thoughts on “Quinoa Sushi

  1. It refers to cutting veggies into an oblong form for look.
    Rather users of Santoku knives uncover “chopping” motions more productive.
    Nigiri sushi sometimes comes with a thin strip of
    nori (seaweed) tying up the bundle or with a border
    of nori to hold in loose toppings such as fish roe, sea urchin and oysters.


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