Choosing Raw: Asparagus Quinoa Sushi Rolls

22nd August 2014

Choosing Raw Asparagus Sushi Rolls

The combination of asparagus and avocado provide the crunch and cream to this roll while the quinoa holds up remarkably well inside the nori without falling apart like you might expect. This recipe made 5 sushi rolls, enough for 3-4 people. These were great leftover and since they held up so well in the fridge I could really see these being perfect for a packed lunch. In fact, I was surprised that these quinoa sushi rolls were even better than typical sushi leftover – whereas leftover sushi rice tends to get hard and dry in the fridge overnight, the quinoa sushi remained moist without getting soggy.

Choosing Raw Asparagus Sushi Rolls

Choosing Raw Cookbook: Asparagus Quinoa Sushi Rolls

We enjoyed this Gena’s Asparagus Quinoa Sushi Rolls so much that we made it a second time with the addition of shiitake mushrooms and sweet soy sauce, miam miam!

U.S. + Canada Giveaway

Win a paperback copy of Gena Hamshaw’s Choosing Raw: Making Raw Foods Part of the Way You Eat. Open to US/Canada readers. Ends 11:59 PM 31st August 2014. (Pacific Time / PST). Enter the giveaway now (at the end of the post): http://bit.ly/ChoosingRaw

Choosing Raw Asparagus Sushi Rolls

Choosing Raw Cookbook: Asparagus Quinoa Sushi Rolls

Yield: Makes 4 rolls

Ingredients

3 cups cooked quinoa
2 tablespoons brown rice vinegar
1 teaspoon sesame oil
1½ tablespoons tamari, nama shoyu, Bragg’s Liquid Aminos, or coconut aminos
1 tablespoon mirin (optional; if you don’t have mirin, add 1 teaspoon sweetener of choice, such as agave nectar, pure maple syrup, or coconut sugar)
4 nori wrappers
4 large stalks asparagus, lightly steamed
1 small avocado, sliced into ½-inch-thick slices

Method

Mix the quinoa, rice vinegar, sesame oil, tamari, and mirin (or sweetener) together in a mixing bowl.

Lay a sheet of nori, shiny side down, on a flat, dry surface in front of you. The shorter end of the sheet should be facing you. Spread ¾ cup of quinoa over the sheet, starting at the bottom. Allow ⅓ of the wrapper to remain bare (the third that is farthest away from you, at the top).

Lay an asparagus spear horizontally across the quinoa, about 2 inches from the bottom of the sheet. Top it with a few slices of avocado. Starting from the bottom, gently roll the nori up, applying pressure as you go. When you get to the top, moisten the top edge of the nori roll; this will help the roll stick together.

Use a very sharp knife to slice the roll into pieces (about five). Repeat with the three remaining nori sheets. Serve with tamari for dipping, or any dressing you like.

Notes

You can prepare the quinoa as instructed, and store it for up to 3 days in the fridge, rolling the sushi as desired.

From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.

Step-by-Step photos in the recipe are taken by Hannah Kaminsky.

Choosing Raw Asparagus Sushi Rolls

Choosing Raw Cookbook: Asparagus Quinoa Sushi Rolls

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