Prepped Quinoa Sushi Rolls
Quinoa is a healthy substitute for regular sushi rice. These sushi rolls don’t contain any meat, so they are fine to be left in the fridge for a few days and feasted on as a light dinner. Tofu, veggies, quinoa, nori and sesame seeds – fresh and tasty!
Serves: 6 sushi rolls (about 1 roll per serving)
Container: you will need 1 large container
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 280
- Fat: 9 grams
- Protein: 18 grams
- Carbs: 29 grams
Ingredients:
- 1 cup quinoa
- 1 ½ cups water
- 14 oz. firm tofu, cut into strips
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tbsp. honey
- 6 nori sheets (sushi seaweed)
- 2 tbsp. sesame seeds, lightly toasted in a dry fry pan
- 1 red bell pepper, core and seeds removed, sliced
- 1 carrot, peeled and sliced into thin strips
Method:
- Thoroughly rinse the quinoa in a sieve to remove the bitter outer layer.
- Bring the water to the boil in a small pot and add the quinoa, stir to combine then turn the heat down to a simmer, cover, and cook for 12- 15 minutes or until the liquid has disappeared and the quinoa is soft.
- While the quinoa is cooking, prepare the tofu: place the soy sauce, sesame oil, honey and tofu into a small fry pan over a medium heat, cook for a few minutes until golden and cooked through, set aside.
- Lay the nori sheets onto a large board, have your tofu, cooked quinoa, toasted sesame seeds and sliced veggies close by.
- Spread a thin layer of quinoa onto each nori sheet, leaving an inch- wide gap at the top of each sheet.
- Lay the tofu, carrot and bell peppers in a line in the center of the nori sheet (horizontally).
- Sprinkle the sesame seeds on top of the tofu and veggies on each nori sheet.
- Tightly roll the sushi and seal the ends with warm water.
- Don’t slice yet, wait until you’re ready to eat to slice just before eating.
- Pack the sushi rolls into your container and store in the fridge until needed!
