Quinoa & Hummus, Vegan/Plant-Based Sushi
I love sushi, but unless it’s at a sit down/upscale restaurant most of the sushi that you’ll find is not very healthy. That’s why I have crafted my own with this recipe… added bonus, YOU DON’T NEED A MAT (which is why I didn’t try making homemade sushi a long time ago).
To make the quinoa sticky (in place of sushi rice), I used my cashew & chickpea hummus recipe.
What you’ll need?
Homemade Hummus Ingredients
- 1 1/4 cups of chickpeas, canned (or previously prepared/cooked)
- 1/4 cup roasted and salted cashews https://centralroast.ca/product/dry-roasted-cashews-salted/
- 1/2 juice of a lemon
- 1/4 tsp Himalayan pink salt
- 1 tsp garlic powder
- Water (add to desired consistency)
- Sprinkle of paprika on top
Homemade Sushi Ingredients
- 1 sheet of nori
- 1/4 cup of quinoa (about 1/2 cup cooked)
- Cucumber, julienne (enough to fill the inside of the sushi)
- Carrot, shredded (enough to fill inside of sushi)
- 1/8 of hummus recipe
- Parchment paper
How to assemble?
Begin by blending all of the ingredients listed in the hummus recipe, adding water until the mixture smooth and creamy. Put in a container and set aside.
To prepare the sushi:
- Start by putting a sheet of nori between 2 damp pieces of paper towel.
- Next, cook the quinoa in water for 12 minutes over the stovetop (medium heat).
- While the quinoa is cooking, julienne and shred the vegetables.
- Take the quinoa off of the stove and mix in 1/8 of the hummus recipe.
- Place the sheet of nori on a sheet of parchment paper (where it will be stuffed and rolled).
- Spread the quinoa and hummus mixture on top of the sheet of nori (covering the entire surface area).
- Place cucumber and carrot, stacked on top of each other, on the lower 1/3 of the nori covered in quinoa and hummus (this is the side that is closest to you).
- Roll the sushi.
- Leave sit for about 10 minutes and allow the nori to stick, then slice into 8 pieces.
If you made this or adapted the recipe at all, please share and tag me on social, or contact me!