How To Make Quinoa Sushi Rolls
This is a sponsored post written by me on behalf of Success®. All opinions and thoughts are my own. I received free Success® Tri-Color 100% Quinoa and compensation for this post.
Have you ever made homemade sushi rolls at home? What about homemade sushi rolls using quinoa instead of rice?
Making sushi rolls with quinoa instead of rice may be for you if:
- You like experimenting in the kitchen
- You like the nutty flavor of quinoa
- You want more protein in your sushi roll (quinoa contains all 9 essential amino acids)
It’s a fun idea – and it’s really delicious! Give it a try yourself.
Take The Guesswork Out of Quinoa Preparation
If you’ve ever had trouble cooking quinoa just right (who hasn’t?!), you’re going to love Success® Tri-Color 100% Quinoa. The boil-in-bag process takes the guesswork out of making quinoa. The end result is perfectly cooked, light and fluffy quinoa – all in about 10 minutes. Success is in the Bag®!
Another thing I like about Success Quinoa is that it contains a blend of white, red, and black quinoa. It’s tasty – and it’s pretty too.
I added chicken bouillon and soy sauce to the quinoa cooking water. This added just a hint of savory flavor to the quinoa.
Quinoa Sushi: The Basics
If you’ve made sushi rolls with rice, then you can make sushi rolls with quinoa.
Note: Sushi rice is nice and sticky, making it easy to form into a roll. Quinoa is a bit looser, but can still be made into a roll.
Here are a few tips to get your quinoa sushi rolls just right:
- Use a sushi mat to roll as tight as possible
- Don’t overfill your rolls
- Once you have placed quinoa on the seaweed, press down on the quinoa with the back of a spoon
- Add maple syrup or honey to the quinoa (follow recipe directions, below)
If you’ve never made sushi rolls before, you can check out this post on making a basic sushi roll. It’s not hard – but it’s best to watch a video that explains the process.
Also, feel free to use different fillings in your sushi roll. Cucumbers, carrots, romaine lettuce, roasted sweet potato, tamago (Japanese sweet egg omelette), or fish – the sky is the limit!
- 1 tablespoon olive oil
- 6 nori (seaweed) sheets
- 1 avocado, sliced into thin spears
- Soy sauce, for serving
- Sriracha-mayonnaise, for serving
- 1 chicken bouillon cube
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 boneless skinless chicken breast
- ½ cup prepared teriyaki sauce
- Olive oil
- 1 large purple yam (purchased at Asian grocery store – you can substitute a sweet potato)
- Olive oil
- Prepare quinoa: Prepare Success® Tri-Color 100% Quinoa according to package directions, adding bouillon and soy sauce to the water. Once cooked and cooled, place quinoa in a large mixing bowl. Add rice vinegar and maple syrup and mix. Place quinoa in the fridge until ready to assemble rolls.
- Prepare chicken: Cut chicken breast into small strips. Place in a bowl and add teriyaki sauce. Allow to marinate for at least 30 minutes. Fry chicken pieces in a bit of olive oil until internal temperature reaches 165F. Set aside, and refrigerate until ready to assemble rolls.
- Roast yam: Peel yam and cut into French fry-sized pieces. Toss with olive oil, salt, and place on a large baking sheet. Bake in 375F preheated oven for 20 minutes. Remove from pan and set aside to cool, until ready to assemble rolls.
- Assemble rolls: Using a sushi mat, lay a nori sheet down, shiny side down. Top with quinoa, enough so that the nori sheet is covered, leaving the top inch or so bare. Top with additional ingredients (chicken, avocado slices, and roasted purple yam). See photo above. Start rolling the sushi from bottom to top, making sure you keep the roll tight - you don't want it to fall apart when you slice it. Repeat with remaining rolls. This should be enough to make 6 rolls.
- Cut rolls: Cut each roll into 8 pieces. Serve with soy sauce, sriracha mayonnaise, and desired other condiments such as pickled ginger and wasabi.
This is a sponsored post written by me on behalf of Success® Tri-Color 100% Quinoa.