Vegan quinoa sushi

Okay, so have you been reading the posts about sushi not being healthy, because it’s made of white rice and it contains sugar? Or are you a vegetarian who’s always wanted to try it? Or maybe you just turned vegetarian and sushi is the one thing you can’t live without?

Not to worry, I’m here to help ;)

Here’s what I did, when I wanted to make my sushi healthier and fish free: I took out the fish :D haha surpriseeee 

But I also took out the sugar and the rice. Now, you’re probably wondering, what’s left?? Or maybe not, because the post title gave it all away anyway…

I added quinoa! And filled it with sweet potato, avocado, cucumber and carrots. And I would add spinach leaves if I had any! Yeah yeah, like you care about my babbling and trying to make this post a little longer…I’ll just get to the point :P

Here’s what you’ll need for two rolls:

• 1/2cup quinoa cooked in cup water - makes about 1 and 1/2 cup
• 1 small sweet potato, sliced into strips
• 1/2 small avocado- thinly sliced
• 1 and 1/2 tbs rice vinegar
• 1/2 cucumber
• 1 carrot
• 2 nori wrappers
• wasabi and soy sauce for dipping
• a very very sharp knife

Keep in mind that you can add ANY vegetable you like or even seeds- sesame seeds would go great with sushi :D

How you do it:

• prepare your veggies and quinoa ahead of time, so they have time to cool down before you start assembling the rolls. About 30min is plenty of time to let them cool down.
• Steam the vegetables for 5-10min
• Once the quinoa is cooked - a half a cup od quinoa and a cup of water- spread it over a flat surface and drizzle it with rice vinegar. Fold it over a couple of times- I find it best to use a spatula. Keep adding the vinegar untill you add 1tbs and a half and keep folding 
• Lay a nori sheet shiny side down on a rolling sheet - if you don’t have one, you can use a clean kitchen towel or something similar.
• Now spread the quinoa on the nori sheet, but leave about 2cm so you can close the roll later. Once you’ve done this you can start adding the veggies. Add the strips close to the end of the sheet- about 2cm from the edge, on the side that is covered with quinoa. Be careful not to overfill it or you won’t be able to roll andclose it 
• Now, here’s where a rolling sheet comes in handy. Turn the sushi-to-be so the end with the veggies is nearest to you and start rolling. Make sure you apply constant pressure to make sure the roll comes out nice and firm. When you get to the end, moisten the nori wrap - this is why you need to leave a little space when spreading the quinoa. The moisture will glue the roll together.
• Using the very very sharp knife, slice the roll into bite size pieces.
• Arrange them on a plate and serve with soy sauce and wasabi for dipping