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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.