Avocado & Mango Quinoa Sushi

A new way to enjoy Vegetarian Rolls.

I’m living the life. Although I woke up at 4:15 this morning, right now I’m sitting in a chaise lounge, soaking up the sun, in the Windy City. My Vitamin D deprived skin couldn’t be happier, it’s singing out for joy. Oh how I’ve missed the sunshine and warm weather!

I could seriously get used to this.

If you read my last post, then you know that I’m not here just to sunbathe. Tomorrow is the Nourished Food Blogger Conference! Yes, it’s finally here. The weekend I’ve been counting down to for the past three months. I can’t believe it! It’s hard to contain my excitement.

I figured since I’ll be away all weekend, I should leave you with an awesome recipe. This one might just be my most favorite one yet.

As the Queen of Quinoa, I’m always on the look out for new and creative ways to use quinoa. Since I’m totally obsessed with this fabulous seed, I never need an excuse to make it. With quinoa’s superpower health benefits, amazing versatility, and overall awesomeness, I pretty much have it every single day – breakfast, lunch or dinner.

When I stumbled upon My New Roots, I was blown away. Her photos are stunning. Her recipes are mouth-watering. Her knowledge and passion are inspiring. Truly, it’s a fabulous site.

Much to my delight, as I was scrolling through her posts, I found her recipe for Quinoa Spring Sushi + DIY Pickled Ginger. It looked too good to pass up. I immediately sent it to Mr. Henderson, he was on board, so it was decided. We were having quinoa sushi for dinner.

We used the recipe from My New Roots as inspiration, but decided we wanted to use ingredients that we love. We chose a mixture of flavors and textures and decided to go meatless. We stuck with healthy, organic ingredients and simply used gluten-free soy sauce as our side (mixed with wasabi of course).

The result was amazing. It was like sushi I had never had before. The quinoa was lighter than rice. The textures of our vegetables were perfect. The best part? The recipe made enough for us to have lunch leftovers the next day. It was two days of delicious quinoa. Mmm…

Avocado & Mango Quinoa Sushi

A lot of people think that making sushi is hard. I was one of those people until I got a sushi making kit. I tested it one night and discovered sushi is actually crazy easy to make! You just lay all the ingredients out and roll it on up. Quick and simple.

Avocado & Mango Quinoa Sushi

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6 - 8 rolls

Serving Size: 1 - 2 rolls

Ingredients

  • 1 sushi rolling mat
  • 1 1/2 cups quinoa, cooked
  • 1 teaspoon organic rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 10 nori (seaweed) sheets
  • 1 ripe mango, cut into thin slices
  • 4 - 5 romain leaves
  • 3 green onions, greens removed, thinly sliced lengthwise
  • 2 small carrots, julienned
  • Gluten-free soy sauce & wasabi paste for dipping

Instructions

  1. First prepare you quinoa. Add 3 cups water and 1 1/2 cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 - 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
  2. To assemble the rolls, lay the sushi rolling mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the quinoa onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch band uncovered along the edge farthest from you.
  3. Lay the romaine leaves down first, then top with avocado, mango, carrots, and scallions. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
  4. Slice with a sharp wet knife and serve with gluten-free soy sauce and wasabi paste.
http://www.simplyquinoa.com/avocado-mango-quinoa-sushi/

Comments

  1. The Queen of Quinoa says

    The quinoa was definitely sticky enough. The rice vinegar helps with that. I didn't have any trouble with the quinoa falling apart! Let me know how it works for you. xo Alyssa

  2. Keseven (K7) says

    Looks great.. I've been reading some meal blogs today and this one goes into the must try list.. although cooking has been my thing.. this kind of stuff looks good for start ups.. :D

  3. Peggy says

    OMG! Queenie! This is the most unique use for quinoa I think I have ever seen. If I make this week will take photos and post link to you. I LOVE this! Peggy of "The Truffled Pig"

  4. The Queen of Quinoa says

    Thanks for visiting! I hope you get to try this recipe – it's super easy (even for those that don't consider themselves cooks) and so healthy too! Let me know if you have any questions along the way – the rolling is the hardest part, but once you get the hang of it, it's easy as pie ;)

    • Ruth says

      Hi, I am adding your tuna and your avacado/mango sushi to my recipes, BUT, the recipes are the same. Tuna, sliced thin, in both, and no avacado in the avacado/mango recipe. Oops. Will you rectify that little problem. Thanks and keep posting. Your cookbooks are amazing. I’m using many recipes to keep me on track with Weight Watchers!

  5. The Queen of Quinoa says

    Peggy!! Thank you so much for stopping by. I'm super happy that you found the recipe and think it looks as good as it tastes! It might just be my new favorite way to use quinoa :)

    xo Alyssa

    ps Thanks for the shout out on Facebook – your fans have been awesome and liking my page like crazy!

  6. Cristina says

    This Saturday I was talking about food allergies with a friend who has been diagnosed with a rice allergy and I suggested making sushi with quinoa. I swear you read my mind :)

  7. The Queen of Quinoa says

    Cristina! I also have friends who are allergic to rice and in my opinion quinoa is the perfect substitute. I almost never eat rice anymore! To me, quinoa has more flavor, has way more nutrients and is lighter. Totally better in my book. Send your friend over – I would love to know if she makes the sushi :)

    xo Alyssa

  8. The Queen of Quinoa says

    :) THANK YOU!! Please let me know how it turns out! I just popped over to your blog and will definitely be trying that forbidden rice sushi – sounds amazing.

  9. says

    Thanks for coming by my blog! I love your quinoa sushi recipe. I made some quinoa-only sushi some time ago and enjoyed it (I put it in the website link if you are interested) but this filling sounds delicious. I usually only put avocado as the “Fruit” in my sushi but mango could be fun. One to try!

    -Sea

Trackbacks

  1. […] One technique – infinite fillings. this basic recipe makes sushi rolls with seasoned quinoa instead of rice, to which you can add a variety of different fillings. Heston gives three ideas of these using beef, crab and vegetables, but you can experiment with whatever Asian-inspired combinations you want. I love using the traditional raw salmon or tuna (although you have to buy sashimi grade fish if you’re going to eat it raw), but you can experiment with fun ingredients such as the Queen of Quinoa’s Mango and Avocado rolls. […]

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