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Vegetable Sushi

Swap in different veggies for a new spin on this sushi roll every time.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
471 calories per serving


> 1 cup red quinoa
> ⅓ cup unsweetened soy milk
> ⅓ cup vegetable oil
> 1 tbsp white wine vinegar
> 1 tsp Dijon mustard
> 1 tsp wasabi paste
> ½ tsp salt
> ½ cucumber
> 2 avocados
> 4 nori sheets
> ¾ cup shredded carrots
> bamboo sushi mat


Cook the quinoa according to package directions. Strain and run under cold water to cool. Set aside. Meanwhile, place the soy milk, oil, vinegar, mustard, wasabi, and salt in a deep bowl. Mix with a hand blender until thick, 30 sec. Mix dressing with the cooled quinoa.
Cut the unpeeled cucumber in half lengthwise and remove the seeds with a spoon. Cut lengthwise into 8 strips. Slice the avocados in half lengthwise. Remove the pit and scoop out the flesh with a spoon. Cut lengthwise into strips.
Wrap the bamboo mat in plastic wrap. Place a nori sheet on top and press a thick layer of quinoa on top, leaving a ½-inch border on the sides and bottom and a 1-inch border on top. Place strips of cucumber, carrots, and avocado on top of the quinoa, toward the bottom of the nori. Roll the bamboo mat from the bottom up tight. Brush the overlapping nori with a little water, so it sticks. Make 4 rolls. Dip a sharp knife into hot water and cut each roll into 6 equal pieces.

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