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Monday, December 1, 2014


I've always wanted to try my hand at making quinoa sushi and yesterday was the day. I have made rice sushi numerous times and whilst I love the end result, it has always seemed like an immense undertaking. The prep and rolling of this quinoa sushi felt very different however; easy, fuss-free and fun! 

I have included 3 different ways to make the sushi; theres a vegetarian option, a tuna filling and a beef roll (this was specially for my fiancee, who will eat anything if it has red meat in it). My personal favourite? The vegetarian. These fillings are just a guide and I encourage you to roll whatever ingredients you think will work in your sushi. 


  • 1 cup quinoa, rinsed well in cold water twice
  • 2 1/2 cups water 
  • 3 tablespoons brown rice vinegar, plus extra, to brush onto the seaweed sheets 
  • 1 large carrot, grated 
  • 2 spring onions, finely chopped
  • 1 cucumber, sliced into long, thin pieces
  • 1/2 avocado, thinly sliced
  • White or black (or a mixture of both) sesame seeds 
  • 8 seaweed sheets 
  • gluten-free soy sauce or tamari 
Tuna Sushi
  • 2 x 95g tuna in brine, drained
  • 1/2 teaspoon ground chilli
  • 1/2 teaspoon sesame oil
  • grated carrot
  • spring onion
  • avocado or cucumber slices 
  • 1 teaspoon sesame seeds
Vegetarian Sushi
  • grated carrot
  • spring onion
  • avocado slices
  • cucumber slices
  • 1 teaspoon sesame seeds
Beef Sushi
  • 250g beef mince
  • 1 teaspoon sesame oil
  • grated carrot or cucumber slices 
  • 1 teaspoon sesame seeds 


1. Place the quinoa and the water in a medium saucepan and bring to the boil over high heat. Once boiled, reduce to a simmer and cook, stirring occasionally, for 12 -15 minutes or until the quinoa is tender and all the water is absorbed. Remove from the heat and place on a large plate to cool. 

2. Meanwhile, cook the beef by swirling the sesame oil in a small to medium saucepan over medium heat. Add the mince and cook, stirring frequently to break up the lumps, until the beef is browned and cooked. Remove from heat and place on a plate to cool. 

3. Make the tuna sushi by combining the tuna, chilli and sesame oil in a small bowl and stirring well to combine. 

4. If you have any extra time whilst the quinoa is cooked and then cooling down, use it to grate the carrot, slice the cucumber and avocado and finely chop the spring onion. 

5. Once the quinoa has cooled, stir the brown rice vinegar into the cooked quinoa. 

6. To make the sushi - lay out 1 seaweed sheet on a flat surface. Spoon quinoa evenly onto the bottom 1/3 of the sheet closest to you, leaving a few centimetres of seaweed bare at the very bottom. Make sure to flatten the quinoa with the back of the spoon. Then add the toppings from above directly on top of the quinoa. You should be able to make 3 of two types of sushi rolls and 2 of the other type of roll. Once the toppings have been added, brush the top 1/3 of the sheet with rice wine vinegar and the bottom few centimetres of seaweed that you left bare. Then tightly roll the sushi, starting with the bottom end, all the way to the top end. Place in the fridge when finished rolling. 

7. When you are ready to eat the sushi, remove from the fridge and trim the ends of the sushi with a sharp knife brushed with rice wine vinegar. Then cut the sushi rolls in half and half again to make 4 sushi rounds per roll. 

Serves / 4 / 2 sushi rolls each or 8 sushi rounds
Total Preparation & Cooking time / around 45-60 minutes 

x Emily 

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