High Protein Vegetable Sushi
Elevate your sushi game with this High Protein Vegetable Sushi, a vibrant twist on the classic roll that's packed with flavor and nutrition. With quinoa replacing traditional sushi rice, this recipe not only boosts protein content but also enhances texture and taste. The rolls are loaded with colorful, nutrient-rich fillings like sweet potato, cucumber, avocado, tofu, and edamame, ensuring a balanced bite in every piece. Featuring a subtle tang from rice vinegar and tamari, and topped with black sesame seeds for a nutty crunch, this sushi is perfect for vegans and health-conscious foodies alike. Easy to make and visually stunning, serve these rolls with tamari and a hint of spicy Sriracha or creamy vegan mayo for a customizable kick. Whether you're prepping for a dinner party or indulging in a wholesome homemade meal, this recipe is a culinary delight that combines high-protein ingredients with fresh vegetable goodness.
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Recipe Information
Ingredients
- 1 cup Quinoa (rinsed)
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Tamari or soy sauce
- 4 whole Nori sheets
- 8 ounces Firm tofu (pressed and diced into small strips)
- 1 medium Sweet potato (peeled and julienned)
- 1 medium Cucumber (seeded and julienned)
- 1 medium Avocado (sliced into thin strips)
- 1 cup Edamame (shelled and cooked)
- 1 tablespoon Black sesame seeds
- Optional: Sriracha or vegan mayo for serving
Instructions
Rinse the quinoa thoroughly under running water using a fine-mesh sieve. Add the rinsed quinoa and 2 cups of water to a medium pot. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes until water is absorbed.
Once the quinoa is cooked, let it sit, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork. Stir in rice vinegar and tamari, then set aside to cool completely.
While the quinoa is cooling, prepare your vegetables and tofu. Julienne the sweet potato, cucumber, and avocado into thin strips. Cube or slice the pressed tofu into thin, sushi-friendly strips.
Lay out a bamboo sushi mat and place one nori sheet, shiny side down, on top. Spread an even layer of cooled quinoa across the nori, leaving a 1-inch border at the top edge.
Layer the center of the quinoa with julienned sweet potato, cucumber, avocado slices, tofu strips, and a small handful of edamame. Be careful not to overfill.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a firm roll. Moisten the 1-inch border of nori with a bit of water to seal the roll.
Repeat the process with the remaining ingredients, creating a total of 4 rolls.
Slice each roll into 6-8 pieces using a sharp, damp knife. Wipe the blade with a wet cloth between slices to ensure clean cuts.
Sprinkle black sesame seeds on top of the rolled slices for presentation. Serve with tamari, pickled ginger, and Sriracha or vegan mayo if desired.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 20.4 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1967 mg | 151% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3679 mg | 78% | |
*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.
