VEGETABLE SUSHI Swap in different veggies for a new spin on this sushi roll every time.


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 4 ROLLS


1 cup red quinoa


¹∕³ cup unsweetened soy milk


¹∕³ cup vegetable oil 1 tbsp white wine vinegar 1 tsp Dijon mustard


1 tsp wasabi paste ½ tsp salt ½ cucumber 2 avocados 4 nori sheets ¾ cup shredded carrots bamboo sushi mat


Wasabi paste


This bright green Japanese horseradish paste packs a punch, so use it sparingly. Mix with soy sauce and ginger as a dipping sauce.


Pickled ginger Traditionally, sushi is served with pickled ginger.


If you can’t find any at the store, make your own by combining very thin slices of fresh ginger with a little salt, sugar, water, and rice vinegar.


Sushi hack Check out our video on how to use an ice cube tray to make quick and easy sushi.


Rolling it up


side absorbs moistu- re from the rice and helps keep the rolls together.


sheets Nori


snack that is far more nutritious than chips.


of seaweed, hold the sushi rolls together. They also make a mild tasting, crispy


Nori, dried sheets


Always place nori sheets smooth side down. The rough


STEP 1 Cook the quinoa according to package directions. Strain and run under cold water to cool. Set aside. Meanwhile, place the soy milk, oil, vinegar, mustard, wasabi, and salt in a deep bowl. Mix with a hand blender until thick, 30 sec. Mix dressing with the cooled quinoa. STEP 2 Cut the unpeeled cucumber in half lengthwise and remove the seeds with a spoon. Cut lengthwise into 8 strips. Slice the avocados in half lengthwise. Remove the pit and scoop out the flesh with a spoon. Cut lengthwise into strips. STEP 3 Wrap the sushi mat in plastic wrap. Place a nori sheet on top and press a thick layer of quinoa on top, leaving a ½-inch border on the sides and bottom and a 1-inch border on top. Place strips of cucumber, carrots, and avocado on top of the quinoa, toward the bottom of the nori. Roll the bamboo mat from the bottom up tight. Brush the overlapping nori with a little water, so it sticks. Make 4 rolls. Dip a sharp knife in hot water and cut each roll into 6 equal pieces.


Per serving: 465 calories, 32g fat, 5g saturated fat, 0mg cholesterol, 391mg sodium, 38g carbohydrate, 9g fiber, 2g sugar, 10g protein


FEBRUARY/MARCH 2017 115


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