When it comes to certain things (pig decor items, Alexander Wang, cookbooks, and binge TV marathons), I have no self control. Sushi is at the top of the list.
It’s not uncommon for me to order sushi twice a week – but the hit to our credit card statement and some stomach pains (the whole mercury warning is no joke) forced me to rethink the habit. Unable to give it up entirely, I switched over to ordering vegetarian rolls only. And on an ambitious Saturday, I ventured to make my own. The success of that experiment has led to us my making it as often as I was ordering it.
Star Wars light saber chopsticks are optional, but highly recommended.
Vegan Quinoa Sushi (adapted from this recipe by Almonds & Avocados)
makes 2 rolls
1. Cook quinoa according to instructions – I prefer making it in my rice cooker, after letting it soak for 4 hours.
2. After quinoa is cooked, spread it in an even layer on a plate and put in the fridge, allowing it to cool.
3. Place a nori wrapper, shiny side down, on the rolling mat. Spread quinoa on the wrapper, allowing for 1/3 of the wrapper to remain exposed (this end should be furthest from you).
4. Arrange spinach, carrots, and avocado on the other end of the wrap, 1/2 inch from the end. Place the spinach on first, as it will help wrap the carrots and avocado into the roll.
5. Using the mat, gently roll the nori over the vegetables, applying gentle pressure. Continue rolling the sushi until you reach the exposed nori wrapper. Dab warm water on the wrapper and roll the mat over it, creating a seal.
6. With a sharp knife, cut the sushi into bite-sized pieces. Serve with your favorite dipping sauce – I like to use a mix tamari, freshly ground ginger, and Sriracha sauce.