Quinoa Sushi with Roasted Sweet Potato

  • 1 ½ cups quinoa, rinsed and drained
  • 3 cups water
  • 2 TB brown rice vinegar
  • 1 tsp honey
  • 1 tsp salt
  • 1 medium sweet potato, peeled
  • 1 avocado, thin slices
  • 1 small cucumber, seeded, matchstick slices
  • Daikon radish, peeled, matchstick slices
  • Spinach leaves
  • Toasted sesame seeds
  • Nori sheets
  • Pickled ginger
  • Tamari
  • Wasabi paste


Try using the complete protein grain, quinoa, in your sushi rolls instead of the traditional sticky rice. Adding strips of roasted sweet potato with other filling ingredients makes this a very pretty and satisfying dish!

Preheat oven to 400°F. Cut sweet potato into long, ½” thick slices. Cut again into long ½” strips. Toss with oil and spread on a baking sheet. Roast for about 15 minutes or until crisp-tender and beginning to brown. Remove from oven, cool. Combine quinoa and water in a medium pot with a lid. Bring to a boil, lower heat, and cook for 12-15 minutes or until water is absorbed. Transfer to a large bowl to partially cool. Add the combined rice wine vinegar, honey and salt, then cool completely.  When ready to roll sushi, have all prepared vegetables, a small dish of water, and the quinoa near your work area. Place a sushi mat on your counter. Top with a sheet of nori, shiny side down, almost to the edge of the mat closest to you. Dip one hand in water and scoop some of the quinoa from the bowl. Spread it evenly in a thin layer on the nori, leaving a small border on the edge farthest edge. Place 1-2  spinach leaves in the center of the quinoa, parallel to the bottom edge. Arrange a few slices of the other vegetables in a line on the spinach. Sprinkle with sesame seeds. Hold edge of mat with thumbs, lift it along with the filling and roll away from you. Hold the roll and filling firmly, continue to roll with the sushi mat now on top of the roll. Firmly press the roll to tighten it and seal the edge with water. Slide the roll off the mat and cut into individual pieces with a sharp knife. Serve with pickled ginger, tamari and wasabi paste.