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November 29, 2019 Featured

Quinoa Sushi with Miso Tahini Dressing

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
This is feeding: 4 people
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Rolls

  • 250 g Quinoa rinsed and drained
  • 500 ml Water
  • 2 tbsp Rice Vinegar
  • 1 tbsp Agave
  • 5 Nori Sheets

Filling

  • 1/2 Cucumber cut into long strips
  • 1 large Carrot
  • 1/2 medium Avocado sliced
  • 200 g Tofu drained, sliced and pan-fried

Dressing

  • 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

Instructions

  • 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 nori sheets, leaving about 5 cm 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 thick pieces (I got 8 pieces from each roll).
  • Make the dressing: combine all the ingredients until smooth. Top with cilantro and spring onion.

Categories: Featured Tags: Plant Based, quinoa, sushi, vegan, vegan sushi

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