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Vegan Sushi Rolls with Quinoa and Brown Rice

Vegan Sushi Rolls with Quinoa and Brown Rice

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Quinoa Brown Rice Vegan Sushi Rolls

Featured on Nancy’s Kitchen Episode 5: Sushi Night

How to make quinoa brown rice vegan sushi rolls


  • 1 cup Quinoa = 8g P + 5g Fiber (complete protein source, has all essentials amino acids w/ lysine + isoleucine)
  • 1 cup Brown rice= (5g P + 3.5g Fiber + Se + Mg + Ca)
  • 2 tbsp rice vinegar
  • Avocado
  • Beets
  • Carrots
  • Leafy greens (Vit K + Ca)
  • Cucumber
  • Sprouts (optional)
  • Nori sheet (dried seaweed paper)


Step 1: Start by preparing your brown rice and quinoa. Rinse rice and quinoa in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes

Step 2: Once quinoa and brown rice are done, add the rice vinegar and let it cool while you prep veggies

Step 3: Chop julien style beets, cucumber, carrots, and avocado. If they’re too bulky they won’t allow the sushi to roll well.

Step 4: Put seaweed paper on rolling mat, add 1⁄4 cup brown rice quinoa mix Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice mixture all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.

Step 5: Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).

Step 6: Start to roll the nori and rice over with rolling mat.

Step 7: Slice with a sharp knife and serve right away with some ginger, tamari and wasabi.

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