Vegan I Gluten Free
Serves: 4
Time: 45 minutes + cooling time
1 cup quinoa
2 cups vegetable broth
3 tbsp. organic, gluten free Tamari
3 tbsp. rice vinegar
2 tsp. maple syrup
1 1/2 tbsp. red miso paste
4 nori seaweed sheets
1 avocado, sliced
1 carrot, peeled and julienned
1 cucumber, peeled and julienned
1/2 cup micro greens
In a small saucepan add the quinoa and vegetable broth. Bring to a boil over medium-high heat. When boiling, decrease the temperature to low and cover the pot. Simmer for 15-18 minutes until the liquid is absorbed. Remove the lid and set aside.
While the quinoa is cooking, prepare the vegetables, slicing thinly and set aside.
In a small mixing bowl, combine the Tamari, vinegar, and maple syrup. When the quinoa is finished cooking, pour the sauce over the quinoa and stir well. Add in the miso paste and stir again. Set aside and allow to cool. Stir occasionally to incorporate the liquid.
To assemble the sushi rolls, lay the nori sheet flat on a cutting board. (Using a bamboo rolling mat is optional, it is not necessary to complete the dish.) Spread a thin layer of quinoa on the nori sheet, extending to the edges, except leaving a 2 cm space at the top for sealing.
Next, add in your vegetable slices and desired fillings. Lay them in a horizontal row, starting 2-3 fingers width from the bottom.
To roll the sushi, gently lift the edge closest to you, and fold it over the row of vegetables. Slowly continue to roll the sushi, folding it in tightly and with care. When you reach the end, dip your fingers in water or slightly wet them and run them along the inside of the seal. Set aside and continue to assemble the remaining rolls.
Once the rolls are complete place in the fridge for 10 minutes to set. Then slice with a sharp knife in 1-2 inch slices.
Serve topped with ginger slices, wasabi, Tamari dipping sauce, and sesame seeds.
Store in the fridge 1-2 days in an airtight container.
Health Tip: Seaweed is a powerful superfood, containing the highest mineral density than any other food! Nori sheets, used to wrap sushi or a snack, delivers high concentrations of vitamin B12, helping the body produce red blood cells and maintain normal brain function.