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Quinoa Sushi with Miso Tahini Dressing

Have you tried making sushi with quinoa? It's a great alternative to rice and goes well with all of your favorite fillings!

Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes!

Ingredients

Makes 40-45 rolls

For the rolls:
250 grams Suncore Foods® Royal Pearl Quinoa rinsed and drained
500 ml water
2 Tbsp rice vinegar
1 tbsp agave
5 seaweed wraps

For the filling:
½
 cucumber cut into long strips
1 large carrot
½ medium avocado, sliced
200 grams tofu, drained and pan fried, sliced

For the dressing:
2 tsp white miso paste
3 tsp tahini paste
2 Tbsp almond milk
2 tsp sesame oil
1 tsp agave
3 tsp rice vinegar
2 tsp sesame seeds, black and white
2 Tbsp cilantro, chopped
2 Tbsp spring onion, chopped

Topping:
Suncore Foods® Superbloom Rose Petals

 

Directions

1. In a medium saucepan, combine quinoa and water in a 1:2 ratio. Bring to a boil, stir and cover. Reduce to a simmer and cook until water has evaporated. (12-15 minutes).

2. In a small bowl, combine rice vinegar and agave. Add to the quinoa and stir to combine.

3. Place a seaweed wrap on your sushi mat with the shiny side down.

4. Add about a half a cup of quinoa on top of the wrap. Spread evenly over the seaweed wrap, leaving about 5 cm at the top.

5. Place the filling ingredients on top of the quinoa at the bottom edge.

6. Using the mat, slowly start rolling the roll. Lift the mat a little and continue rolling until the end.

7. Using a wet chef’s knife, cut the sushi rolls into 1.5 cm thick pieces (I got 8 pieces from each roll).

8. Make the dressing: combine all the ingredients until smooth. Top with cilantro and spring onion.


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