Quinoa Brown Rice Vegan Sushi Rolls
Featured on Nancy’s Kitchen Episode 5: Sushi Night
How to make quinoa brown rice vegan sushi rolls
- 1 cup Quinoa = 8g P + 5g Fiber (complete protein source, has all essentials amino acids w/ lysine + isoleucine)
- 1 cup Brown rice= (5g P + 3.5g Fiber + Se + Mg + Ca)
- 2 tbsp rice vinegar
- Leafy greens (Vit K + Ca)
- Sprouts (optional)
- Nori sheet (dried seaweed paper)
Step 1: Start by preparing your brown rice and quinoa. Rinse rice and quinoa in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes
Step 2: Once quinoa and brown rice are done, add the rice vinegar and let it cool while you prep veggies
Step 3: Chop julien style beets, cucumber, carrots, and avocado. If they’re too bulky they won’t allow the sushi to roll well.
Step 4: Put seaweed paper on rolling mat, add 1⁄4 cup brown rice quinoa mix Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice mixture all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
Step 5: Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
Step 6: Start to roll the nori and rice over with rolling mat.
Step 7: Slice with a sharp knife and serve right away with some ginger, tamari and wasabi.