Quinoa Sushi

Eric Bakker N.D.March 31, 2022

Only make sushi with rice? Think again. When I first made this sushi everybody was a bit dubious about the taste and texture, but I've made it many more times since and our family love it!

Eric Bakker Naturopath » Recipes » Quinoa Sushi

Do you like sushi? You will love this recipe, easy to make and very nice to eat. This recipe can be made and enjoyed throughout the year. This first time I had it, I must admit I was reluctant but was pleasantly surprised at how nice the flavour of this sushi was! Try it, I’m sure you will like it.


  • 1 cup of Quinoa seeds
  • 2 cups of water
  • 1 pinch of Celtic Sea Salt
  • 2 Tbspn Mirin (Asian store)
  • 2 Tbspn Rice Vinegar
  • 1-2 Tbspn Tahini
  • 3 sheets Nori Seaweed
  • 1 medium avocado, sliced into long slivers
  • 1 medium to large carrot, sliced into strips 3mm thick
  • ¼ cucumber
  • ½ red capsicum
  • Variations – smoked salmon, wasabi (hot!)


  • Rinse the Quinoa seeds well (like you would sushi rice) to remove any bitter residue from the husk.
  • Place in a saucepan with the water and salt, cover and bring to the boil.
  • Reduce heat and simmer (20mins) until all the liquid is absorbed.
  • Take away from heat and stir in Mirin and vinegar. Cool, add tahini to help the grains stick together.
  • Proceed as you would with normal sushi making, by placing a nori sheet on a bamboo mat.
  • Spread the Quinoa over two- thirds of the nori sheet.
  • Place long strips of vegetables down the centre, roll and squeeze tight.
  • One roll should yield 6 -8 pieces depending upon how thick you make them.

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