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Vegetarian Sushi

Nutty-flavored red quinoa makes these avocado-carrot-cucumber sushi rolls healthier and more delicious.


1 cup red quinoa, uncooked
2 Tbsp. rice wine vinegar
4 sheets Nori (dried seaweed)
4 Ready-Set-Serve Avocado Halves, sliced lengthwise
1 Markon First Crop Cucumber, peeled and sliced lengthwise
2 Markon First Crop Jumbo Carrots, peeled and sliced lengthwise (or colored specialty carrots)


Place quinoa in a saucepan with 2 cups of water and rice wine vinegar. Bring to a boil, then reduce to a simmer for 20 minutes with a tight lid.
Arrange one sheet of nori on a wooden cutting board. One inch from the bottom of the nori sheet, place one inch of cooked quinoa in a horizontal line. Top with equal portions of avocado, cucumber, and carrot. Roll the bottom edge of the nori over the line of filling and tightly wrap; continue rolling until a log is formed. Brush water along the edge to seal nori. Repeat with remaining ingredients.
Slice log into six or more rolls; serve with soy sauce, pickled ginger, and wasabi.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.