Quinoa Sushi recipes

Quinoa sushi

  •     1½ cup hearts of palm
  •     1 tsp. chipotle
  •     2 or 3 tbsp. vegan mayonnaise
  •     2 tbsp. diced red onion
  •     1 pinch of salt
  •     1 cup uncooked quinoa
  •     1 cucumber in strips
  •     1 avocado in strips
  •     Nori sheets
  •     1½ cups of water


  1. Cook the quinoa in water for 15 minutes. Drain the water and let cool.
  2. Mix the hearts of palm, chipotle, mayonnaise, and a pinch of salt in a processor. Pour the mixture into a container, add the red onion and stir well.
  3. To form the sushi, put the nori sheet on a sushi mat (or on a clean surface), cover it with the quinoa, put the prepared palm hearts, the cucumber and the avocado in the center, and roll it up.
  4. Cut into slices and serve.
    quinoa sushi with avacado

Quinoa sushi Recipes

One of the foods that I like the most is Japanese. Although I like traditional food more than sushi rolls, I wanted to make a roll where quinoa is the main ingredient instead of steamed white rice.
I really liked the flavor of the quinoa sushi, you almost do not perceive its flavor and you only notice that it is another grain because it has a slightly crispier texture. Also, using quinoa brings a good amount of protein to your diet.


  • 1 cup quinoa, 
  • 2 cups water, 
  • 4 tablespoons apple cider vinegar, 
  • 2 tablespoons sugar, 
  • 1 teaspoon salt, 
  • 6 seaweed leaves, 
  • ½ cucumber, 
  • 1 large carrot, 
  • ½ block of firm tofu.


  1. Rinse and drain the quinoa.
  2. In a medium saucepan, place the quinoa together with two cups of water. Bring to a boil, lower the heat and simmer for 15-18 minutes or until all the water is absorbed. Transfer to a glass container.
  3. In a small bowl mix the vinegar, sugar, and salt. Sprinkle the quinoa with this mixture. With a wooden shovel mix until fully integrated. Let it cool down.
  4. Meanwhile, slice the cucumber, carrot, and tofu into a thin julienne.
  5. On a bamboo mat, place a sheet of seaweed. Place the quinoa in only one half of the seaweed. Add two slices of tofu, 4 cucumbers, and 4 carrots. Very carefully roll up the roll using pressure to keep it in shape.
  6. With a super sharp knife, cut into small slices. I recommend that you constantly rinse the knife in cold water.
Serve the quinoa sushi as an appetizer or as a main course. It is a very versatile dish, so you can add the ingredients that you like the most. You can serve with reduced-sodium soy sauce, wasabi, or pickled ginger. Two quinoa sushi rolls equal 416 calories. It is a good source of protein, vitamin A, magnesium, manganese, and phosphorous.

Quinoa sushi

  •      150 gr quinoa
  •      300 gr water
  •      1 large carrot, grated
  •      70 gr cream cheese
  •      4 kanikama
  •      1/2 tablespoon sugar
  •      1/2 tablespoon apple cider vinegar


  1.      Let the quinoa stand for 30 minutes, then dump the water twice. In a previously washed pot, cook for 12 minutes.
  2. The vinaigrette is made and boiled when it is done, it is incorporated by fat and the more is placed, the quinoa, the carrot cream cheese, and kanikama are placed.
  3. It is rolled to form the quinoa roll.
  4. It can be fried in panko or tempura.
  5. Ready to serve with soy.

Quinoa sushi with Avocado

Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
  • 1 cup of quinoa
  • 1/cup and 1/3 of water
  • 2 tablespoon of sugar
  • 1 tablespoon of salt
  • nori sheets paper for sushi
  • 1 ripe avocado, seedless, peeled and cut into thin strips
  • 1 or 2 heart of palm, cut into thin strips
  • Smoked salmon, cut into thin strips
  • Pickled ginger soy sauce and wasabi as side dishes

How to make Quinoa sushi with Avacado

  1. Wash and drain the quinoa in cold water to remove any residue. Place the water in a small saucepan over high heat, stirring occasionally, until it begins to boil. Reduce heat, cover, and simmer for 12- 15 minutes.
  2. Mix in a small over low heat the rice vinegar, sugar, and salt. Stir constantly until the mixture dissolves, remove from and let cool.
  3. In a plastic or wooden container (do not use a metal container that does react well with vinegar), pour the vinegar mixture over the freshly cooked quinoa. Let the quinoa cool to room temperature.
  4. Lay a laminated bamboo mat on a flat surface, place a plastic wrap sheet, and then a nori sheet on top.
  5. With the back of a wooden spoon, spread the mixture evenly over the nori (about less than 1 cm thick). Leave about 1 cm of nori exposed at the far end to properly close the roll.
  6. Place two or three places of avocado on the top of quinoa (the closest side), followed by a few pieces of hearts of palm, then top with the smoked salmon.
  7. Lift the end of the mat and roll gently over the ingredients, pressing very gently until the turn is complete.
  8. Carefully remove the bamboo mat and plastic laminate from the roll. Use a sharp knife to cut the pieces to your liking.
  9. Serve the traditional way with soy sauce, pickled ginger, and wasabi.
  10. Enjoy!

Tips and Tricks

Salmon and avocado combine luxuriously but you can make as many variations as you like. Use your imagination and your pantry. Also if you like spicy you can accompany them with Japanese mayonnaise, sriracha spicy sauce, and sesame oil mixed in a small container. Beat until well blended and then serve side by side as a sauce.

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