Brown Rice Quinoa Sushi Rolls
Elevate your sushi game with these wholesome and flavorful Brown Rice Quinoa Sushi Rolls! This recipe beautifully combines nutty brown rice and protein-packed quinoa to create a nutrient-dense base for your sushi, perfectly seasoned with a tangy rice vinegar mixture. Encased in crisp nori sheets, the rolls are filled with vibrant julienned carrots and cucumbers, creamy avocado slices, and your choice of tender cooked crab meat or savory tofu strips. Perfect for sushi lovers seeking a healthier twist, these rolls are simple to prepare and packed with fiber, protein, and bold flavors. Serve them with classic accompaniments like soy sauce, pickled ginger, and a touch of wasabi for a delightful at-home sushi experience that's sure to impress. Whether you're hosting a dinner party or treating yourself to a nutritious meal, these easy homemade sushi rolls are a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown rice
- 0.5 cup Quinoa
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 5 pieces Nori sheets
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 1 cup Cooked crab meat or tofu strips
- 0.25 cup Soy sauce
- 3 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the brown rice and quinoa under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and quinoa with 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the water is absorbed and the grains are tender.
Once cooked, transfer the rice-quinoa mixture to a large bowl and let it cool for about 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and quinoa, and gently fold it in to evenly distribute. Set aside to further cool to room temperature.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel.
Spread a thin layer of the rice-quinoa mixture evenly over the nori, leaving about 1 inch of space at the top edge.
Arrange the julienned carrot, cucumber, avocado slices, and cooked crab meat (or tofu strips) horizontally about 1 inch from the bottom edge of the nori.
Using the bamboo mat or towel, roll the nori tightly around the fillings, pressing gently to seal the roll as you go. Lightly moisten the top edge of the nori with water to help it stick and seal the roll completely.
Repeat with the remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve the sushi rolls with soy sauce, pickled ginger, and a small dollop of wasabi paste on the side.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 7404 mg | 322% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 11.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2421 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
