Quinoa Sushi With Smoked Salmon & Veggies

Quinoa sushi, it’s sacrilege to the sushi world I’m just sure of it. But I can’t help myself. Replacing rice with quinoa is a thing that I do when I can. And today seemed like as good of a day as any to dust off the sushi mat{an overly ignored kitchen gadget} and give the quinoa version a try.

I say overly ignored because making sushi is too easy and too fun to be made as infrequently as it’s made in my kitchen. Cooking a pot of quinoa, prepping minimal veggies, and rolling a meal together shouldn’t be so daunting.

I used all of my favorite sushi veggies: asparagus, avocado, and cucumbers. And because I didn’t want to mess with raw fish, I stuck with smoked salmon. To top it off, I served with tamari, making this dish completely gluten-free.

Pro tip: ask the sushi counter at your local grocery store for some wasabi and ginger to-go {it’s free!}.

Quinoa Sushi

By Kristin Published: September 21, 2015

Yield: 3 rolls

Quinoa sushi, it's sacrilege to the sushi world I'm just sure of it. But I can't help myself. Replacing rice with quinoa is a …

Ingredients

2 cups water
1 cup quinoa rinsed
1 tablespoon brown rice vinegar
1 tablespoon cane sugar
1/2 tablespoon salt
tamari for dipping
6 stalks asparagus ends chopped off
1/3 cucumber julienned
1/2 small avocado sliced
wasabi for garnish
pickled ginger for garnish

Instructions

In a small pot, bring quinoa and water to a boil.
Reduce heat to low, cover, and simmer for 15 minutes.
Leave covered, remove from heat, and let sit for 5 minutes.
Pour quinoa into a large bowl and let cool until it's near room temperature.
In a small bowl, mix rice vinegar, sugar, and salt.
Microwave the vinegar mixture for about a minute, until sugar is mostly dissolved.
Pour vinegar evenly over quinoa and stir until evenly distributed.
Let quinoa cool, uncovered, until room temperature.
Place one sheet of nori on a sushi mat.
Spread 1/3 of quinoa mixture evenly over nori and pat with the back of a spoon.
Place 1/3 of the salmon and veggies on top of the quinoa, on the side closest to where you will begin rolling.
Roll sushi and repeat.
Wrap sushi rolls in plastic wrap and refrigerate for about 10 minutes.
With a very sharp knife, cut rolls into about 8 equal pieces.
Serve with tamari, wasabi, and ginger.

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