Vegan quinoa sushi

Sushi with no fish? Absolutely no problem! If you are a sushi fan you will love this vegan recipe with aubergine, tomatoes and cucumbers. 

A serving tray with two different types of vegan quinoa sushi

Ingredients: 

Quinoa:

  • 2,5 dl quinoa

  • 6-7 dl water

  • 3 tsp. rice vinegar

  • 1 tsp. sugar

  • 1 tsp. salt

Marineret tomato, “vegan tuna”:

  • 2 tomatoes

  • 1 tsp. finely chopped nori or 1 tbsp. seaweed powder

  • 1 tbsp. flaxseed oil (can be excluded)

  • 1 tbsp. olive oil

  • 1 tsp. red/white miso paste

  • 1 tbsp. smoked paprika

  • 2 tbsp. soya sauce

  • 3 tbsp. warm water

Baked aubergine, “vegan eel”:

  • ½ aubergine

  • 3 tbsp. soya sauce

  • 2 tbsp. sugar

  • 2 tbsp. rice vinegar

  • 1 tbsp. sriracha

  • 2 tbsp. sesame oil

Other filling:

  • 1 cucumber

  • 2 carrots

  • 2 avocados

  • 1 handful of spinach

  • 1 block of tofu

  • Roasted sesame seeds 

  • Sriracha mayo

  • 6 pieces nori (seaweed)

Instructions:

  1. Wash the quinoa and after put it into a pot with 6.7 dl water bring it to a boil. Put the lid on when the water is boiling and let it cook for 15-20 minutes.

  2. While the quinoa cooks, mix the rice vinegar, salt and sugar together in a bowl until the salt and sugar have dissolved. When the quinoa is done, let it cool down and then put it into a bowl and pour the vice vinegar mix over the quinoa. Mix it all together and cover the bowl with a cloth and put it into the fridge for 2,5 hours.

  3. While the quinoa is in the fridge, you will make the marinated tomatoes. Wash your tomatoes and cut an “X” on the top of both tomatoes. Put them into a pot with water (enough water so the tomatoes are covered). Once the water is boiling, the tomatoes should be in there for 2-3 minutes, so the skin begins to fall off; then take the tomatoes out of the water and let them cool off in a cold water bath - after removing insides (so they become hollow) to take away the juice and the core.

  4. In a bowl miss the fine chopped nori/seaweed powder, flaxseed, olive oil, red/white miso paste, smoked paprika, soya sauce - put the tomato slices into this mixture and let them marinate until it needs to be used for the sushi.

  5. After the quinoa has cooled for 2,5 hours, its time to begin the preparation for the rest of the sushi filling. Turn on the oven to 200C. Take the aubergine and cut them into 1,5 -2 mm slices, put them on a baking tray and sprinkle salt on top of the slices. Let it sit for 10 minutes, to remove the bitter taste. After this cut the tofu into long thin slices and put onto the baking tray together with the aubergine.

  6. Mix the soya sauce, sugar, rice vinegar, sriracha and sesame oil in a small pot and let this mixture cook for 5 minutes while you continue to stir it. Take the marinade off the heat and coat the aubergine with this on both sides and on the tofu slices too. After put it in the oven for 20 minutes.

  7. While the tofu and aubergine are in the oven, wash the spinach and cucumber. Cut the cucumber, carrots and avocado into small slices so they are ready when the sushi is being prepared.

  8. When the tofu and aubergine is done in the oven remove them. Take the marinated tomatoes out of the fridge, as well as the quinoa, so now all the ingredients are ready to make the sushi. You can make rolls with both the tomato and aubergine inside the roll, but it can also be put on top of the roll.

  9. How to put it together: take a piece of nori, spread the quinoa out and put the filling inside, after roll it together with the use of a bamboo mat.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

 

RECIPE BY CÆCILIE GADE