HOMEMADE VEGAN SUSHI ROLLS WITH QUINOA STICKY RICE

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These Vegan Sushi Rolls with Quinoa Sticky Rice are a breeze to roll together and make a fun date-night dinner in the comfort of your own home!
Homemade Vegan Sushi Rolls

HOMEMADE VEGAN SUSHI ROLLS

Make a few for a light lunch at home or an easy healthy dinner. Serving a crowd? feel free to double or triple the recipe as needed! You can even turn game night with friends and family into a DIY sushi roll party, letting everyone choose their dream sushi filling combo and toppings!

SO . . . HOW WAS IT!?

Hello! It’s sushi! It rocked! But seriously: I adored the addition of the quinoa to my usual sticky rice sushi rolls. It added a burst of whole grain goodness and a bit of nuttiness flavor wise; a perfect pairing for the crisp, refreshing vegetables. I was out of avocados (the baby eats them all! gah!) but added cream cheese to two of the rolls for a bit of creamy indulgence. They were fantastic!

Vegan and Vegetarian Sushi Rolls with Quinoa Sticky Rice
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Vegan Sushi Rolls with Quinoa Sticky Rice

These Vegan Sushi Rolls with Quinoa Sticky Rice are a breeze to roll together and make a fun date-night dinner in the comfort of your own home!
COURSE MAIN DISH
CUISINE JAPANESE
KEYWORD VEGAN SUSHI ROLLS
PREP TIME 20 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 40 MINUTES
SERVINGS 4 SERVINGS
CALORIES 191 KCAL
AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients

  • 1/2 cup uncooked sushi rice
  • 1/2 cup dry quinoa
  • 2 cups water or broth
  • 2 TBSP rice vinegar
  • 1/8-1/4 tsp sugar
  • 1/8-1/4 tsp salt
  • 4 sheets of nori
  • 10 spears of asparagus (blanched)
  • 1/4-1/2 an English cucumber
  • 1-2 large carrots
  • 1/2 a large yellow bell pepper
  • 4-8 green onions
  • broccoli/clover sprouts (to taste)
  • toasted sesame seeds and chia seeds for topping

Instructions

  1. Heat a small pot to medium-high heat.
  2. Rinse your quinoa. drain it of all liquid, then add it to the pot, stirring constantly as you lightly toast it for extra nutty flavor.
  3. Add two cups of water as well as the rice and turn to highest heat setting.
  4. Once it starts to boil, reduce heat to low and simmer, covered, for twenty minutes. Once its hot and fluffy, season with vinegar, salt, and sugar.
  5. Fluff with a fork and allow to cool in a separate bowl.

PREP YOUR VEGGIES WHILE THE RICE AND QUINOA SIMMER AWAY:

  1. Cut the ends from the asparagus and blanch it briefly in boiling water to tenderize.
  2. Next julienne the carrots, and cut the bell pepper and cucumber into thin strips.
  3. Snip as many strips of green onion as you'd like and grab a big fistful of sprouts too! I like to lay out all my veggies, toppings, and sauces, so that once the rice and quinoa are ready, I can quickly roll everything together and start chowing down.
  4. Cover a bamboo mat with plastic wrap and top with a sheet of nori.
  5. Using a large spoon, spread quinoa and rice in a thin layer atop the seaweed sheet.
  6. At the very end of the sheet, arrange your veggies in three compact rows.
  7. If you're adding fish or cream cheese you'll add it here as well.
  8. First time rolling sushi? [click here] for a photo tutorial of the entire process.
  9. Roll, slice, and sprinkle with sesame seeds!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 191 CALORIES FROM FAT 9
% DAILY VALUE*
FAT 1G2%
SODIUM 96MG4%
POTASSIUM 368MG11%
CARBOHYDRATES 38G13%
FIBER 3G13%
SUGAR 2G2%
PROTEIN 6G12%
VITAMIN A 3150IU63%
VITAMIN C 34.2MG41%
CALCIUM 43MG4%
IRON 2.5MG14%

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