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Traditionally you'd find sushi made with rice and raw fish. But here we present yummy vegan version with quinoa, raw veggies and some Asian extras. Get your sushi fix for your lunch or light dinner!


Makes about ​15 pieces

  • 1⁄2 cup mixed quinoa

  • 11⁄2 cups water

  • 4 nori sheets

  • 2 tablespoons umeboshi plum vinegar, or apple cider vinegar

  • 1⁄2 small cucumber, washed and cut into batons

  • 1⁄2 an avocado, peeled and thinly sliced lengthways

  • ½ red capsicum cut into batons

  • 1⁄4 punnet of fresh alfalfa (optional)

  • 1⁄2 a small carrot, washed, trimmed, cut into batons or grated

  • Tamari sauce, wasabi and pickled ginger, to serve


  • To cook the quinoa, place it into a pot and fill with water, bring to the boil.

  • Simmer for 10–15 minutes until quinoa is cooked (it will fluff up to triple its original size and appear to have little ‘tails’).

  • Remove from heat and set aside to cool for 10 minutes. Once cooled, stir in 2 tablespoons of umeboshi plum or apple cider vinegar into the cooked quinoa.

  • Lay the first nori sheet on a cutting board or rolling mat.

  • Spread a 1 cm thick layer of quinoa evenly over the sheet, leaving a 2 cm strip along the top end (to allow for sealing).

  • Now lay a line of cucumber, avocado, alfalfa and carrot on top of the quinoa at the bottom edge (closest to you).

  • Moisten the 2 cm strip at the top with a pastry brush dipped in water.

  • Pick up the bottom edge of the sheet and carefully roll it tightly (away from you).Repeat with remaining sheets.

  • Serve with tamari, wasabi and ginger.

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