Ingredients for Brown Rice Quinoa Sushi Rolls
- 1 cup brown rice
- 1 ¼ cups water
- Sea Salt
- ½ cup quinoa
- 2 tablespoons rice vinegar
- Apple Cider Vinegar
- Mirin
- 1 teaspoon sugar
- Nori
- ½ cup shredded carrot
- 1 cucumber, diced
- 1 ripe avocado, diced
- Sesame Seeds
- Mayonnaise
- Wasabi
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How to Make Brown Rice Quinoa Sushi Rolls
- Combine 1 cup brown rice, ½ cup quinoa, and 1 ¼ cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until all liquid is absorbed.
- While the rice and quinoa are cooking, prepare your fillings. Dice 1 cucumber, ½ cup shredded carrot, and 1 ripe avocado into sushi-friendly pieces.
- Once the rice and quinoa mixture has cooled slightly, gently mix in 2 tablespoons rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt.
- Lay out a sheet of nori seaweed, shiny side down, on a bamboo sushi rolling mat.
- Spread a thin, even layer of the rice and quinoa mixture over the nori, leaving about 1 inch of space at the top edge.
- Arrange your chosen fillings (cucumber, carrot, and avocado are suggested) in a line across the center of the rice.
- Using the bamboo mat, gently lift the bottom edge of the nori over the filling and begin rolling tightly.
- Moisten the top edge of the nori with a little water to seal the roll.
- Continue rolling until you have a tight cylinder.
- Using a sharp knife dipped in water, cut the roll into 6 or 8 pieces.
- Repeat steps 4-9 with the remaining nori sheets.
- Serve immediately and enjoy your homemade sushi rolls!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
33g
Fat
8g
Carbs
17g
