Four layer caramel slices with coconut, peanut butter and chocolate

Veggie sushi with quinoa and beet

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Hello lovelies! I am finally ready with my super easy recipe for homemade veggie sushi made with quinoa, beet and other goodies. I love how easy and cheap homemade sushi is and yet it still taste absolutely amazing and feels like such an indulgent little everyday luxury. I have already posted a little sushi guide for beginners right here (read that first if you are a sushi newbie as well), but a lot of you have been asking for a proper recipe, so I have put a really nice and simple one together for you. And let me just point out again that I am still a total sushi newbie myself, so I am aware that my technique is far from perfect, but I think people always tend to make sushi way more complicated than it needs to be. Sushi is actually quite easy to make and I still think it tastes amazing even though it is a more simple and maybe not as pretty looking version ;)

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Ingredients 5-6 rolls:
1/2 cup quinoa
1/2 cup sushi rice
1.5 cup water
5-6 sheets of nori
3 tablespoons sesame seeds
3-5 tablespoons beet juice – optional

Fillings of choice, I used: cucumber, carrot, red bell pepper and avocado
If you want to add raw fish then make sure read this first to get “sushi friendly” fish.

Dippings of choice, I used: soy and chilli mayo (I’m so addicted to this stuff, not in any way healthy though)

I also served the sushi with a large bowl of edamame beans with lemon juice and sea salt.

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  1. Start by rinsing the rice and quinoa in water and then add both to a small saucepan along with 1.5 cup of water. Bring it to a boil on high heat and as soon as it boils turn the heat all the way down and let it simmer with the lid on for about 15 minutes. When it is done, take it of the stove (do not at any point lift the lid) and let it rest with the lid on for 15 minutes. Put it in the fridge to cool.
  2. While the rice cools you can toast the sesame seeds on a dry pan on medium to high heat until they are light golden and fragrant + cut your veggies of choice into thin strips.
  3. When the rice have cooled down you are ready to make your sushi. If you want to make pink sushi as well then take about 1/3 of the rice and transfer it to a separate bowl, add the beet juice a tablespoon at a time and mix it together until you have the desired color. Be careful not to add too much or the rice will get all soggy and hard to work with.
  4. Place a nori sheet on a bamboo mat (I use this kind) or a flat surface (the bamboo mat is not at all necessary and I often make sushi without it), add about 1/6 or 1/5 of the rice and make sure to leave some space in the top and bottom like in the picture above, but add rice all the way out to the sides, I just ran out of rice. Add your fillings of choice, make sure not to add too much or it will be hard to roll. Aaand since I have no idea how to properly explain how you should roll it – I mean it is super easy, but explaining how to do it, not so much – I have found a video that shows how you can roll it right here and a great explanation right here.
  5. Repat until you have used the rest of the quinoa/rice mix, I got 5 rolls from it. You need a very sharp knife to cut the rolls, run it under cold water and slice the rolls into 8-10 pieces. I served the veggie sushi with soy sauce, chili mayo and edamame with lemon juice and sea salt, so good!!

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1 Comment

  • Rasmus

    Is it possible to make the pictures little small and when you click the pictures, they can get bigger sizes? It’s because it is taking too much time to load the pictures plus it uses lots of ram at the pc. I can sometimes hardly scroll down… :confused:

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