Quinoa sushi

Serves: 6 Prepare & Cook:


  • 60g quinoa
  • ½ tsp balsamic vinegar
  • 1½ tbsp apple vinegar
  • ½ tsp soy sauce, plus extra to serve (optional)
  • ¼ carrot, grated
  • ¼ small cucumber, sliced
  • ⅓ small courgette, grated
  • 3cm piece ginger, grated
  • 1 tbsp freshly grated coconut
  • 35g cashew nuts, finely chopped
  • ½ avocado, diced, plus very thinly sliced avocado (optional)
  • 2 sheets nori
  • ½ tbsp black and white sesame seeds, to garnish
  • micro herbs (optional)
  • pickled ginger (optional)
  • wasabi paste (optional)


  1. Cook the quinoa according to pack instructions. Drain, then transfer to a bowl and leave to cool completely.
  2. Whisk together the vinegars, soy sauce and 1 tsp water in a bowl, then stir into the quinoa. Season.
  3. Put the carrot, cucumber, courgette, ginger, coconut, cashew nuts and diced avocado in a bowl. Season and stir to combine.
  4. Heat the nori in a dry frying pan for a few seconds on each side. Lay out on a large square of cling film or a sushi mat. Spread half the quinoa over the sheet, pressing down.
  5. Spoon half the vegetable mixture in a line along the nori sheet, then roll up using the cling film or sushi mat. Repeat for the second roll, finishing with a layer of avocado, if you like.
  6. Use a sharp wet knife to cut each roll into 3 pieces. Sprinkle with sesame seeds and serve with micro herbs, ginger, wasabi and soy sauce, if you like.

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