What makes this quinoa sushi recipe unique?

This recipe stands out by using protein-rich quinoa, seasoned with miso paste, as a base instead of traditional sushi rice, and incorporating fresh wild herbs.

Can I substitute the wild herbs in this sushi?

Yes, the recipe notes that you can use other herbs or greens as desired if purslane, basil, or brahmi are not available for your quinoa sushi.

How do I ensure my quinoa sushi rolls stay together?

After placing the ingredients on the nori, roll the sushi firmly using a bamboo mat and seal the edge with a little water to secure it.

What's the best way to slice the quinoa sushi rolls?

For clean cuts, use a sharp knife that has been wetted before slicing the roll into your desired lengths, as specified in the recipe steps.

How should I store any leftover Quinoa Sushi?

Store any remaining quinoa sushi rolls in the refrigerator until you are ready to eat them to maintain their freshness, as instructed by the recipe.

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Quinoa Sushi With Wild Herbs
[Vegan]

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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Freshly sliced quinoa sushi rolls arranged on a platter, revealing the vibrant green nori, white quinoa, creamy avocado, red radishes, and green wild herbs.

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Quinoa Sushi With Wild Herbs [Vegan]

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Have leftover quinoa and don't feel like just making a veggie bowl? Try out these quinoa sushi for a fun twist! Filled with avocado, radish, and plenty of wild herbs, this dish is sure to satisfy. Pair with soy sauce and ginger for a kick of flavor.

Ingredients You Need for Quinoa Sushi With Wild Herbs [Vegan]

2 nori sheets
2 cups quinoa, cooked and cooled
1/2 tablespoons miso paste plus 1 tablespoon water
1/2 of 1 avocado
2 radishes
Purslane, basil and brahmi (or other herbs/greens as desired)

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How to Prepare Quinoa Sushi With Wild Herbs [Vegan]

On a bamboo sushi place mat, place 1 nori sheet, shiny side down.
Dissolve the miso in the water and stir it through the quinoa.
Place half the quinoa evenly over the bottom half of the nori sheet, leaving about 1 inch from the bottom.
Slice the avocado and radishes, and place half on top of the rice.
Add half the herbs on top.
Roll the sushi and seal the edge with some water.
Slice with a sharp, wet knife into desired lengths.
Repeat with remaining ingredients.
Store in refrigerator until ready to eat.