Quinoa Sushi with Tahini-Miso Sauce


  • 4 Pieces of Nori sheet
  • 1 cup, uncooked quinoa, rinsed and drained
  • 1/2 TBSP of miso, dissolved in about 1 TBSP of water
  • 1 TBSP tahini
  • ½ tsp of ground ginger
  • 1 TBSP of lemon juice
  • 1 carrot, thinly sliced
  • ¼ cup of red cabbage, shredded
  • 1 avocado, thinly sliced
  • 1 large cucumber, thinly sliced
  • Optional: 150 g of smoked salmon or firm tofu, thinly sliced
  • For the tofu: Brush with 2 TBSP tamari sauce, salt reduced, 2 TBSP apple cider vinegar, 1 TBSP sesame seeds, untoasted and cook over medium heat for 2-3 minutes.

Additional equipment needed:

  1. Bamboo mat for rolling
  2. 1 small bowl filled with water to wet fingertips
  3. 1 very sharp knife to slice the sushi rolls


  1. Cook your quinoa according to packet instructions and set aside to cool.
  2. In a small bowl combine your miso with water, then add your tahini, ground ginger and lemon juice and stir into the cooked quinoa. Leave to cool further.
  3. In the meantime, prepare your carrot, red cabbage, avocado, cucumber and salmon or tofu if using.
  4. Place one Nori sheet on your bamboo matt, shiny side down.
  5. Spread about ¼ of the quinoa evenly onto the bottom half of the Nori sheet, leaving about 3 cm border. Press firmly down with wet hands.
  6. Top with the prepped vegetables and fish or tofu if using.
  7. Roll the sushi and sea the edge with some water.
  8. Repeat with remaining ingredients.
  9. Slice the rolls with a sharp, slightly wet knife and place in fridge.



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