Summertime is officially here (in the Southern Hemisphere) and to be honest I’m probably the only one in this world who dislikes this season. I hate the feeling of feeling constantly hot and uncomfortable. Nonetheless, I do love the lighter, cooling and healthy food of Summer like sushi and salads.
These quinoa rolls are an alternative to the traditional rice version are is higher in plantbased protein. I’ve used tricoloured quinoa here but I have found that white quinoa binds better like rice. Regardless, I find tricoloured quinoa adds a nutty texture to the rolls which complements the fresh, crunchy vegetables, creamy avocado and baked tofu.
Sushi rolls are convenient, less time-consuming and easier to eat in my opinion. Plus you don’t have to worry about slicing them up perfectly using one of those wooden sushi rollers (not that I use them anyway!).
Makes six rolls
3 cups cooked quinoa, cooled
2 Lebanese cucumbers, sliced lengthwise
2 mediums carrots, sliced lengthwise
1/3 red cabbage, julienned
1 avocado (not pictured)
Six sheets organic nori sheets
250gm organic tofu, sliced into 1cm widths
3 TBSP coconut aminos
1 TBSP olive oil
Tamari, pickled ginger and wasabi to serve
1) Firstly, lay a sheet of nori on a flat surface.
2) Flatten 3/4 cup of the quinoa onto the nori, leaving 2cm on the top and bottom of the nori sheet.
3) Place a layer of carrot, red cabbage, avocado and tofu atop of the quinoa.
4) Start rolling inwards firmly but lightly. Simple! At this stage you can slice the roll into traditional sushi if desired. Serve with tamari, pickled ginger and wasabi.
❊ You can substitute the quinoa for brown or white rice if desired. Additionally, the other filings can be substituted too.
❊ I often double the batch and store them in an airtight container for 2-3 days.
Stay safe and I wish you all a wonderful Christmas!
“Limit your ‘always’ and your ‘nevers’ – Amy Poehler.