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Makes 40-45 rolls
1 and 1⁄2 cups quinoa, rinsed and drained
2 and 1⁄8 cups water
2 tbsp rice vinegar
1 tbsp agave
5 seaweed wraps
1⁄2 cucumber cut into long strips
1 large carrot
1̈⁄2 medium avocado, sliced
7 oz tofu, drained and pan fried, sliced
2 tsp white miso paste
3 tsp tahini paste
2 tbsp almond milk
2 tsp sesame oil
1 tsp agave
3 tsp rice vinegar
̈2 tsp sesame seeds, black and white
̈2 tbsp cilantro, chopped
̈2 tbsp spring onion, chopped
In a medium saucepan, combine quinoa and water in a 1:2 ratio. Bring to a boil, stir and cover. Reduce to a simmer and cook until water has evaporated. (12-15 minutes).
In a small bowl, combine rice vinegar and agave. Add to the quinoa and stir to combine.
Place a seaweed wrap on your sushi mat with the shiny side down.
Add about a half a cup of quinoa on top of the wrap. Spread evenly over the seaweed wrap, leaving about 2 inches at the top.
Place the filling ingredients on top of the quinoa at the bottom edge.
Using the mat, slowly start rolling the roll. Lift the mat a little and continue rolling until the end.
Using a wet chef’s knife, cut the sushi rolls into 1.5 cm (0,6 inches) thick pieces (I got 8 pieces from each roll).
Make the dressing: combine all ingredients until smooth. Top with cilantro and spring onion.