Vegetarian Sushi

When I was a child, I was always turned off by the word “sushi” probably because I associated it with fish and foreign foods. I still don’t like fish, but I’ve had some very yummy, vegetarian sushi’s since then, and this is a recipe, that I love. It has a homemade sauce in it that is delicious! This is a beautiful appetizer, filled with healthy fats and other amazing veggies and grains, that would be great served at a social gathering, or just at home with your family.

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Start off by making a sauce. Whisk together the syrup, mustard, onions and liquid aminos. Set the sauce aside.

Place the shiner side of a nori sheet(seaweed sheet found at health food stores on Asian aisle) on counter top or cutting board(shinier side just makes it look prettier, but doesn’t change flavor). With a spoon, spread 1/3 c quinoa over about half of the nori sheet. Leave 1 inch free of quinoa at top and bottom of Nori sheet. Push down  with the back of a spoon to compact quinoa. Spoon  a quarter of reserved sauce evenly over the quinoa. Arrange 1/4 of carrots, peppers, cucumbers and avocado near (and parallel to) the bottom edge of the nori sheet, which is the end closest to you.

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Roll the nori up tightly and seal the top edge with a little bit of water. Set the finished roll on a large plate and repeat process with the remaining nori sheet.

If you’re just making this for yourself, as I did for lunch the other day, you can just eat it like this (think of a rolled up sushi burrito) and skip the cutting stage:

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Using a very sharp knife(I used my butcher knife), cut each roll into 6 pieces. Can try wetting knife a bit if you’re having some issues cutting.

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THE RECIPE:

Quinoa and Veggie Sushi (lightly adapted from Kimberly Snyder)
*makes 4 rolls or about 24 individual pieces

Secret Sauce:
2 Tbsp maple syrup
1 Tbsp Dijon mustard
1 Tbsp minced red onions
2 tsp braggs liquid aminos (soy sauce)
4 Nori sheets (seaweed sheet found at health food stores on Asian aisle)
1 1/2 c cooked quinoa
1/3 c julienned  bell peppers (any color)
1/3 c julienned carrots
1 medium ripe avocado, cut into thin slices
optional: 1/3 c julienned cucumbers

Make a sauce by whisking together the syrup, mustard, onions and liquid aminos. Set sauce aside. Place the shiner side of a nori sheet on counter top or cutting board(shinier side just makes it look prettier, but doesn’t change flavor). With a spoon, spread 1/3 c quinoa over about half of the nori sheet. Leave 1 inch free of quinoa at top and bottom of Nori sheet. Push down firmly with the back of a spoon to compact quinoa. Spoon  a quarter of reserved sauce evenly over the quinoa. Arrange 1/4 of carrots, peppers, cucumbers and avocado near (and parallel to) the bottom edge of the nori sheet, which is the end closest to you. Roll the nori up tightly and seal the top edge with a little bit of water. Set the finished roll on a large plate and repeat process with the remaining nori sheet. Using a very sharp knife(I had the most success with my butcher knife), cut each roll into 6 pieces. Can try wetting knife a bit if you’re having some issues cutting. Serve immediately or cover and store in fridge until ready to serve (within a day or two).

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1 Comment

Filed under gluten-free, Lunch, Snacks/Sides/Appetizers, vegan, vegetarian

One response to “Vegetarian Sushi

  1. Oo yummy! Looks like a lot of work, though. I have only ever had vegan sushi at parties 🙂

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