Vegetable Quinoa Sushi Rolls

This week's Meatless Monday offering is not quick or easy but it is delicious and meat-free (unlike last week's Tuna Salad). Variety is the spice of life, yo.

I was cooking with quinoa last week and it got me thinking: could I use quinoa in place of rice in sushi rolls? I lead a wild and crazy life (haaaa) so I decided to experiment.

I didn't want to end up with a lot of failed sushi quinoa if my experiment wasn't successful so please note that the amounts listed below only made enough for three sushi rolls. You'll want to double or triple the recipe if you're making sushi for a crowd.


1/2 cup dry quinoa

3/4 cups water

2 teaspoons soya sauce, divided

1/4 cup rice vinegar

2 Tablespoons sugar

Sushi Nori (dried seaweed)

fillings (I used cucumber, mango, roasted sweet potato, and green onions for my veggie rolls)

toppings (soya sauce, wasabi, sesame seeds)


Rinse quinoa well and place in medium saucepan with water and 1 teaspoon soya sauce. Bring to a boil, cover, and reduce heat to a simmer.

Cook for 15 - 20 minutes until liquid is absorbed. Stir in rive vinegar, sugar, and remaining 1 teaspoon soya sauce. Cover and continue to cook over low heat 5 - 10 minutes until liquid is mostly absorbed.

Spread quinoa out on a plate to cool while you chop your fillings.

Assemble sushi, roll, slice, and serve.

This is a great tutorial if you want to learn how to roll sushi.

I noticed the quinoa was a bit less bulky than traditional sushi rice so I used less, but that just meant I got to use more fillings. I will definitely use quinoa in place of rice to make sushi again especially since it means I can customize my sushi exactly how I like it.