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Quinoa Sushi with Miso Tahini Dressing

Yukiko Tanzi


Instagram: @foodie.yuki |

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.







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