A trendy twist on tradition, these Quinoa Sushi Rolls make for a great tasty snack or even a healthy packed lunch option. Fill with your favourite sushi fillings – three of my favourite filling suggestions below.
Why didn’t I think of this myself??
I mean this quinoa sushi would have been right up my alley. You know, inventive and quirky. Nevertheless, the credit is not mine to take.
It’s Donna Hay’s actually. As part of the winning EDB3 photography contest prize pack I received a collection of 10 new cookbooks thanks to the generous sponsorship by Harper Collins publishers. Amongst their many fabulous titles – can’t wait to cook from Rachel Allen’s Cake and read Nigel Slater’s latest Kitchen Diaries II tome by the way, I found Donna Hay’s new Fresh and Light and got flicking.
Now, Donna Hay needs little introduction. She is Australia’s queen of sophisticated yet simple style in both her recipes and food styling. Both her bi-monthly magazine and cookbooks are selling better than hot cakes.
A few years back, before I even began blogging, I had the pleasure of attending an intimate dinner event for the launch of her No Time to Cook cookbook. It was a once in a lifetime opportunity to take a sneak peek at where all the action happens – Donna’s Surry Hills studio and taste kitchen. I was mesmerised by the amount of cute, vintage props and food styling paraphernalia and, of course, Donna’s simple approach to making food taste good. I was hooked and have been collecting her cookbooks ever since!
Some say that since she’s not a trained chef she should not be categorized as such, but hey, if she can teach an average home cook about preparing fresh, tasty food why should we judge? Her passion and experience are just as good, in my books, as any piece of paper. And the food looks good too!
Since I’ve been wanting to introduce the kids to sushi, discovering this quinoa sushi roll recipe was the perfect opportunity to try. They loved it! The quinoa which they already adore and crunchy fresh veggies made up for the “green seaweed skin”. Perhaps I omitted the word seaweed, but nevertheless they liked it and so did I.
The following recipe has been adapted from Donna Hay’s Fresh and Light cookbook – this is the first of her titles that is also available as an e-book via iTunes. I have played with my own fillings and have omitted sugar and mirin from the quinoa base – if you don’t cook much Japanese food, mirin could be a wasteful purchase. I’ve also added some almonds and seeds to the mix!
For more Quinoa Inspirations check out my top 5 picks:
Quinoa and Pea Spice Croquettes by Sneh Roy
Quinoa Stuffing by Marla Meridith
Quinoa Payasam by Reshmi Mahesh
Smoked Trout Quinoa and Pumpkin Salad by John Bek
Raw Edible Quinoa Cookie Dough by me
- 1 cup tricolor quinoa grains
- 2 cups (organic) vegetable stock
- 2 tbsp almond sunflower and pepita mix, chopped roughly
- 4 sheets toasted nori (sushi roll seaweed)
- Plus fillings of choice
- 1 (95g) can of tuna in olive oil or brine, drained
- 1 tbsp mayonaise
- pinch of ground chilli
- 2 cucumber “wedges” (cucumber sliced lengthways into eights)
- ¼ avocado, sliced into strips
- ground chilli, to serve
- 2 cucumber “wedges” (cucumber sliced lengthways into eights)
- ½ carrot, grated lengthways on a mandolin or using a potato peeler
- ¼ avocado, sliced into strips
- a few snow pea sprouts
- 2 eggs
- 1 tbsp ice cold water
- 1 tbsp Sriracha (Asian chilli sauce)
- a few snow pea sprouts
- Place quinoa into a sieve and rinse well under cold water for a minute to remove excess saponins (which are hard to digest).
- Transfer quinoa into a saucepan, add 2 cups of vegetable stock and place over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, stirring from time to time, or until tender.
- Place cooked quinoa in a bowl and allow to cool slightly.
- Add chopped almonds, sunflower seeds and pepitas and mix well.
- When cool enough to handle make the rolls.
- Mix together tuna, mayonaise and chilli. Reserve cucumber and avocado for assembly.
- Reserve all vegetables for assembly
- Heat a teaspoon of oil in a small pan over medium heat.
- Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
- Drizzle Sriracha over the omellette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
- Remove from pan and cut into 1cm /0.5in strips.
- Place a nori sheet on a bench (or a bamboo sushi mat, if using).
- Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
- Layer your favourite toppings across the middle of the quinoa and lighting the edge closest to you, begin to tighly wrap the rolls all the way to the end.
- Trim ends with a sharp (bread) knife, then cut in half. Dip tuna rolls in some of the extra ground chilli. Serve rolls whole with a side of a soy or tamari (gluten-free) sauce or cut the halves into 3-4 sushi rounds.
I made these too! Aren’t they gorgeous
Thanks for linking to my Quinoa Croquettes!
Cheers!
You are welcome Sneh!
Oh my goodness! This is genius – looks really really good and your photos look just as good as any of Donna’s
Great recipe to introduce kids to one thing if they like the other.Love that first shot, very Japanese!
LOVE this idea – such pretty sushi rolls, a great healthy twist!
What a brilliant idea!
Love this. Such a great alternative to rice. Thanks for linking back to my recipe as well!
You are welcome John, it’s a great one!
These look fantastic – what a great variation of sushi.
Looks good, and so much easier than faffing with sushi rice! Very inventive indeed Donna Hay.
Donna and her team come up with the best ideas don’t they! It never ceases to amaze me
I love the texture of quinoa and this is a prefect healthy lunch box idea! Thank you!
These look so appetising on that plate. Who could resist?
I like a lot this idea of filling sushi rolls with something else than rice (I did try once with some other grains but they didn’t stick enough and it was a tragedy…). Especially since it looks successful, beautiful and very appetising!
I have seen some books by Donna Hey here (translated to French) but now I think I should look closer next time. Thanks for the recommendation.
You are welcome Sissi – Donna’s food is often very simple to prepare but delicious.
This is fantastic because I love sushi but I’ve come to realise it’s not as great for you as I first thought. I can’t wait to give this a go!
What a clever and creative way to use quinoa! Living in Peru means we have an abundance of quinoa and I’m always looking for a new recipes that uses it. Thanks so much! My friends will be impressed.
I liked this idea so much that I pinned up on pininterest. Quinoa is such and underused grain and it has so many potentials. Take Care, BAM
Love the tuna idea!
The tuna roll is probably my favourite, followed closely by the salad one. Enjoy!
You really redefine a lot of stuff and thats one of the reasons I love your blog. I always expect something new like this.
Thanks Raymund, it’s one of my passions although this reinvention is not quite mine to take credit for, but I did add my own twist.
Loved these from the moment I saw them! We had some for lunch today – loved tuna by the way and having leftovers for lunch. Soooo tasty!
Your photographs are beautiful! I love the sushi rolls, a unique twist packed full with many flavours, yum!
Thank you Jasline
Yum! A great alternative to rice. I am a little tired of regular old sushi rolls so I am keen to give this a try
Totally irresistible and extremely sinful.
There has been a popular trend with quinoa lately, but I have yet to try it. Your sushi rolls look great. Love your food photography
Wow..Sushi rolls with quinoa looks very yummy…Love your clicks…and Thanks for mentioning my recipe and linking back to it..:)
Oh my, these look amazing. Can’t wait to make them! Whats the red powder that you have used on some of the rolls?
Hi Shae, I’ve now updated the recipe. It’s the extra “ground chilli powder, to serve” in the spicy tuna roll ingredients’ list. You simply dip the roll in it. Packs a nice heat
Yum! I bet it does. It would be really good to do ‘inside out’ rolls and roll them lightly in the chili. Thanks for the recipe
What beautiful rolls! This recipe is very original. I love the idea.
Cheers,
Rosa
You never stop amazing me. I absolutely love these quinoa sushi rolls!!!! Brilliant recipe and photography, Martyna!
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We’ve just finished eating these and they are sooo good. I made all 3 rolls and they feel so much lighter. thank you for the alternative!
What a fantastic idea!!! I am definitely trying this… thanks to both you and Donna Hay for introducing a delicious, wholesome twist to much loved sushi rolls. Yum!
What a great idea! I’ve thought of making sushi with bulgur for a long time as I don’t like rice. I love wholesome food, too. I’m glad that I’ve found your site. I will follow your blog for healthy yummy recipe ideas. Thank you!
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